COOK:

1lb. thick-sliced bacon, diced

STIR IN:

3cups low-sodium chicken broth

1Tbsp. Worcestershire sauce

1tsp. Tabasco sauce

4cups shredded sharp Cheddar

2cups half-and-half

Salt, black pepper, and cayenne pepper to taste

Minced scallions

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.

Garnish servings with bacon and scallions.