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á-46334

Cheesy Potato Soup with bacon

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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

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Cheesy Potato Soup with bacon 0 Picture

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

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