Name: Potato-Bacon Soup
Ingredients: 2 cn (14 oz) chicken broth; 3 Russet potatoes ( 1 3/4 to; 2 lbs), peeled and cut into; 1/2 inch cubes; 1 md Onion, finely chopped; 1 ts Dried thyme leaves; 4 To 6 strips bacon, ( 4 to 6; Ounces), chopped; 1/2 c (2 oz) shredded Cheddar cheese

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Dutch	Easy, Vegetables, Soups	4	Servings

INGREDIENTS

2	cn	(14 oz) chicken broth
3		Russet potatoes ( 1 3/4 to
		2 lbs), peeled and cut into
		1/2 inch cubes
1	md	Onion, finely chopped
1	ts	Dried thyme leaves
4		To 6 strips bacon, ( 4 to 6
		Ounces), chopped
1/2	c	(2 oz) shredded Cheddar cheese

INSTRUCTIONS

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@msn.com
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 29, 1998

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