| 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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