Potato Soup with Pumpernickel Gratin

A classic German potato soup steals a bit of French style when topped with melted cheese atop toasted bread.

5 To serve, ladle soup into individual soup bowls. Top each with 1 cheese-topped bread slice.


Ingredients

  • 6 slices bacon, cut into 1-inch pieces
  • 1 medium stalk celery, finely chopped (1/2 cup)
  • 1/4 cup chopped onion
  • 3 medium potatoes, peeled, chopped (3 cups)
  • 2 (14-oz.) cans beef broth
  • 1/2 cup water
  • 1/2 teaspoon caraway seed
  • 4 (1/2-inch-thick) slices pumpernickel bread
  • 4 oz. (1 cup) shredded Swiss cheese

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