Potato-bacon soup

Yield: 4 Servings

Measure Ingredient
2 cans (14 oz) chicken broth
3 \N Russet potatoes ( 1 3/4 to
\N \N 2 lbs), peeled and cut into
\N \N 1/2 inch cubes
1 medium Onion, finely chopped
1 teaspoon Dried thyme leaves
4 \N To 6 strips bacon, ( 4 to 6
\N \N Ounces), chopped
½ cup (2 oz) shredded Cheddar cheese

Combine broth, potatoes, onion and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and broil 10 minutes or until potatoes are tender.

While potatoes are cooking, place bacon in microwaveable container.

Cover with paper towels and cook on high 6 to 7 minutes or until bacon is crisp, stirring after 3 minutes. Break up bacon.

Immediately transfer bacon to broth mixture with slotted spoon; simmer 3 to 5 minutes. Season to taste with salt and pepper. Ladle into bowls and sprinkle with cheese. Prep and cook time: 27 minutes Makes 4 servings Source: Make it Quick! Typed in MMformat by cjhartlin@...

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