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.