Edmonton Potato Growers Ltd.
12220 - 170 Street
Edmonton, Alberta

Cream of Potato Soup

2 lbs. potatoes, peeled and cut into quarters 
6 slices bacon, chopped
1 onion, chopped
1 tsp. salt
½ tsp. white pepper 
½ tsp. grated nutmeg
¼ tsp. dry mustard
1 tsp. Worcestershire sauce
3 cups half-and-half
2 tbsp. fresh parsley, chopped
1 cup Swiss cheese, shredded

Place potatoes in a medium saucepan; cover with water, and cook, covered, for 20 minutes until tender. Drain well. In medium skillet, cook bacon until crisp. Remove bacon, reserving drippings. Drain bacon and crumble. In a large saucepan, cook onion in bacon drippings for 5 minutes or until tender. Add salt, white pepper, nutmeg, mustard and Worcestershire sauce. Mash potatoes and blend in half-and-half. Add to onion mixture and cook until heated through, but do not boil. Add parsely, shredded Swiss cheese, and crumble bacon. Heat, but do not boil. Makes 4-6 servings.