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@...