Zippy Potato Soup

Name: Zippy Potato Soup
Ingredients: 3/4 lb. sliced bacon, diced; 1 medium onion, chopped; 8 to 10 potatoes, peeled and cut into chunks; 1 medium carrot, grated; 5 c. water; 1/4 tsp. salt; 1/8 tsp. cayenne pepper; 1 (12 oz.) can evaporated milk; 2 Tbsp. butter or oleo; 4 1/2 tsp. minced fresh parsley; 2 tsp. Worcestershire sauce; 1/2 tsp. ground nutmeg; 1/2 tsp. ground mustard

13 ingredients

6 steps

Ingredients

3/4 lb. sliced bacon, diced
1 medium onion, chopped
8 to 10 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 c. water
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 (12 oz.) can evaporated milk
2 Tbsp. butter or oleo
4 1/2 tsp. minced fresh parsley
2 tsp. Worcestershire sauce
1/2 tsp. ground nutmeg
1/2 tsp. ground mustard

Directions

1

In a large skillet, cook bacon and onion.
2

Drain and set aside.
3

In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and bacon mixture.
4

Cook for 10 minutes or until thoroughly heated.
5

Yield:
6

14 servings.