ChessyPotatoSoup1On these cold winter days Kenny and I both enjoy a good pot of soup. We both love potato soup, him with no cheese me with lots.  This week since I was doing the cooking…I won out.  This is one of my favorite recipes, hope you enjoy.


1/2 lb. thick-sliced bacon, diced

1 onion, diced

1 cup celery, minced

1 Tbsp. minced garlic

2 Tbsp. all-purpose flour

6 cups potatoes, peeled and diced

1 Tbsp. dry mustard

2 tsp. paprika

3 cups low-sodium chicken broth

1 Tbsp. Worcestershire sauce

2 cups shredded sharp Cheddar

2 cups 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 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. 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 with bacon, shredded cheese and scallions.

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