Saturday, December 18, 2010

Zippy Potato Soup

Do what you want with the adjective "zippy." I'm not sure I'd use that word, but if it has anything to do with being tasty in a wonderfully multi-flavored way, I can get on board. --Mark


3/4 pound sliced bacon, diced
1 medium onion, chopped
8 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 (12 ounce) can evaporated milk
2 T butter or margarine
4 1/2 tsp minced fresh parsley
2 tsp Worcestershire sauce
1/2 tsp ground mustard
1/2 tsp ground nutmeg
1/4 tsp salt
1/8 tsp cayenne pepper


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 water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.

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