Potato-bacon Soupeasy, soups, vegetables 2 can (14 oz) chicken broth 3 russet potatoes ( 1 3/4 to 1 2 lbs), peeled and cut into 1 1/2 inch cubes 1 medium onion, finely chopped 1 teaspoon dried thyme leaves 4 to 6 strips bacon, ( 4 to 6 1 ounces), chopped 1/2 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@msn.com |
