Monday, November 8, 2010

Zippy Potato Soup

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

In a large skillet, cook bacon and onion; drain and set aside. In a large pot, 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.

If you want crispy bacon, you can cook the onion and bacon separately, and when you add all the ingredients to the soup, just leave out the bacon until you're dishing up the soup. Then garnish each bowl with the bacon. That's what I did because I prefer the crispy texture of bacon.

Adapted from Taste of Home Big Book of Soup

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