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    Zippy Potato Soup


    Source of Recipe


    Birch

    List of Ingredients




    ¾ pound sliced bacon, diced
    1 medium onion, chopped
    8 - 10 potatoes, peeled and cut into chunks
    1 medium carrot, grated
    5 cups water
    1 (12 oz.) can evaporated milk
    2 tbls butter or margarine
    4½ tsp fresh parsley, minced (or 1½ dried)
    2 tsp Worcestershire sauce
    ½ tsp ground mustard
    ½ tsp ground nutmeg
    ¼ tsp salt
    1/8 - ¼ tsp cayenne pepper

    Recipe



    In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in the water for 20 minutes or until tender (do not drain). Stir in remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.
    Yield: 14 servings or 3½ quarts

    *I had to add quite a bit of salt

 

 

 

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