I've only made this one other time, and that was in college. We weren't allowed to have any kind of heating contraptions aside from a microwave, so I cooked the whole thing in the microwave. My roommate and I were pleasantly surprised by the results. This time I have a stove at my disposal, and it's even better than I remember.
Typically, you'll have the six ingredients on hand to make the soup so no extra trip to the grocery store should be necessary (of course, I'm always short on at least one ingredient, this time it was cheese). I would recommend using fresh thyme. Enjoy!
Recipe from Irish Food, Fun & Crafts, adapted by me
32 oz chicken broth (one of the boxed ones)
3 russet potatoes, peeled and cut into 1/2-inch cubes (I did not peel mine)
i medium onion, finely chopped
1 tsp dried thyme
6 strips of bacon, chopped
Salt and black pepper to taste
1/2 cup shredded cheddar cheese
In a medium-sized pot, cook bacon until crisp. Drain the fat away.
Combine broth, potatoes, onion, and thyme in the pan with the bacon. Bring to a boil over high heat. Reduce heat to medium-high and boil ten minutes or until potatoes are tender.
Season to taste with salt and pepper. Ladle into bowls and sprinkle with cheese.