Potato-bacon Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 can: , (14 oz) chicken broth
3: Russet potatoes, ( 1 3/4 to
2: lbs), peeled and cut into
1/2 inch: cubes,
1 medium: Onion, finely chopped
1 tsp: Dried thyme leaves,
4: To 6 strips bacon,, ( 4 to 6
Ounces), chopped
1/2 cup: , (2 oz) shredded Cheddar cheese
Directions:
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
Source from luhu.jp
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
Source from luhu.jp