M.I. Scarrott, Christian Author
Cream of Potato Soup

  • 4 peeled and pared, white or russet potatoes
  • 3 slices bacon, cut in 1 inch pieces
  • ¼ cup minced onion
  • 2 tablespoons butter
  • 1 tablespoon minced parsley
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon dry mustard
  • 2 teaspoons Worcestershire sauce
  • 3 cups milk
  • 2 ounces grated Cheddar cheese

Place potatoes in a 4-quart sauce pan and cover with salted water; cook until the potatoes are tender. Drain.

While potatoes are cooking, sauté bacon and onion in a frying pan until brown and tender, stirring.

Mash potatoes well; add bacon and onion, butter, parsley, salt, nutmeg, mustard and Worcestershire sauce. Stir in milk and heat over low heat, stirring soup.

Before serving, sprinkle with cheese.

Serves 4.