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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. COOK:
2. lb. thick-sliced bacon, diced
3. STIR IN:
4. cups low-sodium chicken broth
5. Tbsp. Worcestershire sauce
6. tsp. Tabasco sauce
7. cups shredded sharp Cheddar
8. cups 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.
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