On 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.
Tags: bacon, celery, cheddar cheese, chicken broth, dry mustard, Garlic, half an half, onion, paprikia, Potatoes, scallions, Worcestershire sauce
