Instructions: Combine broth, potatoes, onion, and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and boil 10 minutes or until potatoes are tender. While potatoes are cooking, fry bacon until crisp; drain on paper towels and crumble bacon. Add bacon to broth mixture; simmer 3 to 5 minutes. Season to taste with salt and ground black pepper. Ladle into bowls and sprinkle with cheese.

Serves 4.

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