4 slices lean bacon, coarsely chopped
½ cup chopped onion
1/3 cup sweet pepper, finely chopped
1 jalapeno, finely minced (optional)
½ pound small red potatoes, unpeeled and cut into ¼-inch cubes
2 cups milk
½ cup heavy cream
1 teaspoon Worcestershire sauce
In a saucepan, cook the bacon over medium heat, stirring occasionally, until crisp and transfer it with a slotted spoon to paper towels to drain. Discard all but 1 tablespoon of bacon fat. Cook the onion, bell pepper, jalapeno and potatoes in the fat, over moderately low heat, stirring occasionally, until the onion and bell peppers are softened. Add the milk, cream and Worcestershire sauce and bring the liquid to a simmer. Simmer, stirring occasionally, for 20 minutes or until potatoes are tender. Season with salt and pepper, divide between 2 heated soup bowls, and sprinkle with bacon.
Serves 2.
From www.cooksrecipes.com.
