2 cans chicken broth (14 oz.)
3 russet potatoes, peeled and cut in 1/2 inch cubes
1 medium onion, finely chopped
1 teaspoon thyme
4 to 6 strips bacon, chopped
salt and pepper
1/2 cup shredded cheddar cheese.

Combine the broth, potatoes , onion, thyme in dutch oven, bring to a boil. Reduce the heat and boil 10 minutes or until potatoes are tender.Cook the bacon until crisp

Break up bacon and add to soup. Cook for another 3 to 5 minutes.

Sprinkle with cheese.

Tip: use a pair of scissors to shop bacon.