Cheesy Potato Soup

Photo: Delacy

Yield: 1 serving
Community Recipe from


  • 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


  1. COOK:
  2. 1lb. thick-sliced bacon, diced

  3. STIR IN:
  4. 3cups low-sodium chicken broth
  5. 1Tbsp. Worcestershire sauce
  6. 1tsp. Tabasco sauce
  7. 4cups shredded sharp Cheddar
  8. 2cups half-and-half
  9. Salt, black pepper, and cayenne pepper to taste
  10. Minced scallions

  11. 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.
  12. Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes.
  13. 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.
  14. Garnish servings with bacon and scallions.
February 2014

This recipe is a personal recipe added by Delacy and has not been tested or endorsed by MyRecipes.

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