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Zippy Potato Soup

 Zippy Potato Soup
This savory soup has a lot of substance, especially for the men in the family. We enjoy brimming bowls all winter long. —Clara Lee Parsons, Terre Haute, Indiana
14 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

  • 3/4 pound sliced bacon, diced
  • 1 medium onion, chopped
  • 8 to 10 potatoes, peeled and cut into chunks
  • 1 medium carrot, grated
  • 5 cups water
  • 1 can (12 ounces) evaporated milk
  • 2 tablespoons butter
  • 4-1/2 teaspoons minced fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper

Directions

  • 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. Yield: 14 servings (3-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 170 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 222 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.