Cheesy Potato Soup

By charlotteh371

Ingredients

• Cook:
• 1 lb. thick-sliced bacon, diced
• Ingredients:
• 1 white onion, diced (2 cups)
• 1 cup minced celery
• 1 Tbsp. minced garlic
• 2 Tbsp. all-purpose flour
• 6 cups peeled and diced russet potatoes (2 lb.)
• 1 Tbsp. dry mustard
• 2 tsp. paprika
• STIR IN:
• 3 cups low-sodium chicken broth
• 1 Tbsp. Worcestershire sauce
• 1 tsp. Tabasco sauce
• 4 cups shredded sharp Cheddar
• 2 cups half-and-half
• Salt, black pepper, and cayenne pepper to taste
• Minced scallions

Preparation

Step 1

Cook bacon in a large pot over medium-high heat until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. drippings. Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes. Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne. Garnish servings with bacon and scallions.