Cheesy Potato Soup
A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes.
Makes: 9 cups; Total time: 40 minutes
| COOK: | |
|---|---|
| 1 | lb. thick-sliced bacon, diced |
| ADD: | |
| 1 | white onion, diced (2 cups) |
| 1 | cup minced celery |
| 1 | Tbsp. minced garlic |
| 2 | Tbsp. all-purpose flour |
| 6 | cups peeled and diced russet potatoes (2 lb.) |
| 1 | Tbsp. dry mustard |
| 2 | tsp. paprika |
| STIR IN: | |
| 3 | cups low-sodium chicken broth |
| 1 | Tbsp. Worcestershire sauce |
| 1 | tsp. Tabasco sauce |
| 4 | 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 with a slotted spoon 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, 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.
Garnish servings with bacon and scallions.
Nutrition Information
Per cup: 620 cal; 45g total fat (22g sat); 99mg chol; 825mg sodium; 32g carb; 3g fiber; 22g protein
DAILY RAMBLINGS 