Cheesy Potato Soup with bacon

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
Cheesy Potato Soup with bacon
Adapted from cuisinerecipes.com
Cheesy Potato Soup with bacon

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cuisinerecipes.com

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

Directions

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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