Cheesy Potato Soup with bacon

By á-46334

A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes. Use more or less depending on your preference
Makes: 9 cups Total time: 40 minutes

Ingredients

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

Details

Adapted from cuisinerecipes.com

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. Top servings with bacon and scallions.
Nutrition Information
Per cup: 620 cal; 45g total fat (22g sat); 99mg chol; 825mg sodium; 32g carb; 3g fiber; 22g protein