Potato-Bacon Soup
| Yield: | 4 Servings |
| Categories: | Vegetables, Soups, Easy |
| 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 |
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