3/4 lb. sliced bacon, diced
1 medium onion, chopped
8 to 10 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 c. water
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 (12 oz.) can evaporated milk
2 tbsp. butter
4 1/2 tsp. minced fresh parsley
2 tsp. Worcestershire sauce
1/2 tsp. ground nutmeg
1/2 tsp. ground mustard

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 bacon mixture. Cook for 10 minutes or until thoroughly heated.

Yield: 14 servings.