Cheesy Potato Soup with bacon
By รก-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 1โ2 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, 10โ15 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
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