Cheesy Potato Soup
Ingredients:
- white onion, diced - 2 c
- minced celery - 1 c
- garlic - 1 T
- flour - 2 T
- potatoes, peeled, diced - 6 c
- dry mustard - 1 T
- paprika - 2 t
- bacon, thick sliced, cooked, diced - 1 pound
- chicken broth - 3 c
- Worcestershire sauce - 1 T
- Tabasco sauce - 1 t
- shredded sharp Cheddar - 4 c
- half-and-half - 2 c
- salt, black pepper, cayenne pepper - to desired taste
Instructions:
In a large pan over medium high heat cook bacon until crisp. Place bacon on a paper towel lined plate; set aside. Reserve 2 T bacon drippings, discard remaining. Add onion, celery and garlic to the pan, cook over medium heat until onion is softened, about 5 minutes. Stir in flour and cook 1 – 2 minutes. Add potatoes, mustard and paprika; stirring to coat potatoes. Stir in broth, Worcestershire and Tabasco. Bring to a boil, reduce heat to medium low, cook, partially covered, until potatoes are soft, 10 – 15 minutes. Coarsely mash potatoes, stir in cheese and half-and-half until cheese is melted, 2 minutes. Remove from heat; season with salt, black pepper, and cayenne.
To serve garnish soup with bacon and scallions.
