Cheesy Potato Soup

Ingredients

• 1 pound(s) thick sliced bacon diced
• 1 cup(s) minced celery
• 1 tablespoon(s) minced garlic
• 2 tablespoon(s) all purpose flour
• 6 cup(s) peeled and diced russet potatoes
• 1 tablespoon(s) dry mustard
• 2 teaspoon(s) paprika

Preparation

1. COOK:
3. 1lb. thick-sliced bacon, diced


4. STIR IN:
6. 3cups low-sodium chicken broth
7. 1Tbsp. Worcestershire sauce
8. 1tsp. Tabasco sauce
9. 4cups shredded sharp Cheddar
10. 2cups half-and-half
11. Salt, black pepper, and cayenne pepper to taste
12. Minced scallions


13. 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.
14. Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes.
15. 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.
16. Garnish servings with bacon and scallions.