Title: Potato-Bacon Soup
Yield: 4 Servings
2 cn (14 oz) chicken broth
3 russet potatoes ( 1 3/4 to
1 2 lbs), peeled and cut into
1 1/2 inch cubes
1 md onion, finely chopped
1 ts dried thyme leaves
4 to 6 strips bacon, ( 4 to 6
1 ounces), chopped
1/2 c (2 oz) shredded cheddar
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