A classic German potato soup steals a bit of French style when topped with melted cheese atop toasted bread.
slices bacon, cut into 1-inch pieces
medium stalk celery, finely chopped (1/2 cup)
cup chopped onion
medium potatoes, peeled, chopped (3 cups)
(14-oz.) cans beef broth
teaspoon caraway seed
(1/2-inch-thick) slices pumpernickel bread
oz. (1 cup) shredded Swiss cheese
Cook bacon in Dutch oven over medium heat until crisp. Remove bacon from Dutch oven, reserving drippings; drain bacon on paper towels. Set aside.
To bacon drippings in Dutch oven, add celery and onion. Cook over medium-high heat for 3 to 4 minutes or until tender, stirring frequently. Drain.
Add potatoes, broth, water, caraway seed and cooked bacon. Bring to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until potatoes are tender, stirring occasionally.
Meanwhile, place bread slices on ungreased cookie sheet. Broil 3 to 5 inches from heat for 2 to 4 minutes or until toasted, turning once. Sprinkle each slice with about 1/4 cup cheese. Broil an additional 1 to 3 minutes or until cheese is bubbly.
To serve, ladle soup into individual soup bowls. Top each with 1 cheese-topped bread slice.
A "gratin" is a French description of a shallow dish of food sprinkled with cheese or buttered bread crumbs and then broiled until crisp and brown. This savory potato soup is garnished with toasted pumpernickel bread covered with melted Swiss cheese.
Pumpernickel is a traditional bread made with a large proportion of rye flour to wheat flour. The loaves are heavy, coarse and slightly sour. A little bit of molasses give pumpernickel its dark color; some bakers add caraway seed or raisins for flavor and texture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.