Potato Soup with Pumpernickel Gratin

Name: Potato Soup with Pumpernickel Gratin
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 6 slices bacon, cut into 1-inch pieces; 794 grams beef broth; 1 teaspoons caraway seed; 118 milliliters medium stalk celery, finely chopped; 59 milliliters chopped onion; 710 milliliters medium potatoes, peeled, chopped; 2 inches thick) slices pumpernickel bread; 237 milliliters oz. shredded Swiss cheese; 118 milliliters water

You can never have too many main course recipes, so give Potato Soup with Pumpernickel Gratin a try. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains around 18g of protein, 21g of fat, and a total of 355 calories. From preparation to the plate, this recipe takes about 35 minutes. It is perfect for Autumn. Head to the store and pick up potatoes, celery, caraway seed, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Cook bacon in Dutch oven over medium heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Remove bacon from Dutch oven, reserving drippings; drain bacon on paper towels. Set aside.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Dutch Oven

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.

Ingredients you will need

Bacon Drippings

Celery

Onion

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Caraway Seeds