Cheesy Potato Soup
A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes.
Makes: 9 cups; Total time: 40 minutes
|1||lb. thick-sliced bacon, diced|
|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|
|3||cups low-sodium chicken broth|
|1||Tbsp. Worcestershire sauce|
|1||tsp. Tabasco sauce|
|4||cups shredded sharp Cheddar|
|Salt, black pepper, and cayenne pepper to taste|
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.
Per cup: 620 cal; 45g total fat (22g sat); 99mg chol; 825mg sodium; 32g carb; 3g fiber; 22g protein