Potato Soup with Bacon
A great soup to make for a crowd, holiday gathering, or get-together with family or friends.
Servings: 14 servings
Ingredients
- ¾ pound sliced bacon diced
- 1 medium onion, chopped
- 8 to 10 medium medium potatoes, peeled and cut into chunks
- 1 medium carrot, grated
- 5 cups water (can sub chicken or vegetable broth)
- One 12-ounce can evaporated milk
- 2 tablespoons butter
- 1½ tablespoons minced fresh parsley
- 2 teaspoons worcestershire sauce
- ½ teaspoon ground mustard
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ to ¼ teaspoon cayenne pepper
Instructions
- In a large skillet, cook the bacon and onion; drain and set aside.
- In a large pot 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.
Notes
- If making this recipe as GLUTEN-FREE, just be sure to use brands of bacon and Worcestershire sauce that are known to be GF.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 28g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 267mg | Potassium: 734mg | Fiber: 3g | Sugar: 4g | Vitamin A: 892IU | Vitamin C: 29mg | Calcium: 89mg | Iron: 1mg