Ingredients
3/4 pound sliced bacon, diced1 medium onion, chopped8 to 10 potatoes, peeled and cut into chunks1 medium carrot, grated5 cups water1 can (12 ounces) evaporated milk2 tablespoons butter4-1/2 teaspoons minced fresh parsley2 teaspoons Worcestershire sauce1/2 teaspoon ground mustard1/2 teaspoon ground nutmeg1/4 teaspoon salt1/8 to 1/4 teaspoon cayenne pepper
Preparation
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.
