| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Dutch | Easy, Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | 14 oz chicken broth | |
| 3 | Russet potatoes, 1 3/4 to | |
| 2 lbs), peeled and cut into | ||
| 1/2 inch cubes | ||
| 1 | Onion, finely chopped | |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 634
Calories From Fat: 278
Total Fat: 31.2g
Cholesterol: 71.6mg
Sodium: 1649.7mg
Potassium: 1583mg
Carbohydrates: 53.8g
Fiber: 5.8g
Sugar: 4.7g
Protein: 33.6g