ZIPPY POTATO SOUP
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¾ lb sliced bacon, diced
1 medium onion, chopped
8 to 10 medium potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
12 ounce can evaporated milk
2 Tbs butter
4½ tsp minced fresh parsley
2 tsp worcestershire sauce
½ tsp ground mustard
½ tsp ground nutmeg
¼ tsp salt
1/8 to ¼ tsp cayenne pepper
In a large skillet, cook bacon and onion; drain and set aside. Ina 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.
Servings: 14
Yield: 3 1/2 quarts
Recipe Source: Taste of Home Best Holiday Recipes 2006
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