Cream of Potato Soup

• 4 medium potatoes, pared
• 2 bacon slices, diced
• ¼ cup minced onion
• 2 Tbsp. parsley
• 2 tsp. salt
• 2 Tbsp. butter
• ½ tsp. nutmeg
• dash cayenne pepper
• ¼ tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 3 cups milk
• ½ cup grated Swiss or Cheddar Cheese

Cook potatoes in boiling water until tender; drain.   Sauté bacon and onion over low heat until bacon is crispy and the onion is translucent and tender.  Mash potatoes; add bacon, onion, butter, parsley, salt, nutmeg, mustard, cayenne and Worcestershire.  Stir in milk.  Heat over low heat, stirring constantly, until the soup reaches the desired serving temperature.  Sprinkle with cheese and serve at once. Serves four.