Ingredients
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 tsp dried thyme leaves
4 to 6 strips bacon, ( 4 to 6
1 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
Servings: 4 servings
Potato-Bacon Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Pork; Soup; Vegetable
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It is possible to trace the history of meal recipes back into history, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later, there are a couple of recipe books published in the fourteenth century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that is popular today, but instead recipes for the types of food on the menues of the rich people of those days. During the following few hundred years, the wealthy families of Wesstern Europe competed to serve the most extravagent banquests, and as a consequence, the best cooks and their recipes became highly prized. Nevertheless, it was during the 1800s that cooking and recipe collections became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and publishing recipes of the day. The arrival of television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Potato Bacon Soup recipe.
