Recipe - Potato-Bacon Soup

2 cn (14 oz) chicken broth
3 Russet potatoes ( 1 Three fourths to
2 lbs), peeled and cut into
One half inch cubes
1 md Onion, finely chopped
1 teaspoon Dried thyme leaves
4 To 6 strips bacon, ( 4 to 6
Ounces), chopped
One half 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 mediumhigh 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 MMRecipes Digest V5 #029 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 29, 1998