• 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.