Cheesy Potato Soup


Cheesy Potato Soup

1 lb Bacon Diced
3 Cups Chicken Broth
1 White Onion
1 Tbsp Worcestershire Sauce
1 Cup Celery, diced
1 tsp Tabasco Sauce
1 Tbsp Minced Garlic
4 Cups Shredded Cheese
2 Tbsp Flour
2 Cups Half & Half
6 Cups Potatoes, peeled and diced
Salt and Pepper to taste
1 Tbsp Dry Mustard
Green Onions, diced (garnish)
2 tsp Paprika

Cook bacon in a large stock pot until crispy. Remove bacon to paper towels to drain. Remove all bacon grease from pan except 2 tablespoons. Add celery, onion and garlic to bacon drippings and cook until tender, about 5 minutes. Add flour and cook an additional 2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes. Stir in chicken 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-& -half until Cheddar is melted. Remove soup from heat; season with salt and pepper.

Garnish servings with bacon and scallions.

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