Cheesy Potatoe Soup

1lb Bacon
1 white onion, diced (2 cups)
1 Tbsp. minced garlic
2 Tbsp. all-purpose flour
6 cups peeled and diced russet potatoes (2lb.)
1 Tbsp. dry mustard
2 tsp. paprika
3 cups low sodium chicken broth
1 Tbsp. worcestershire sauce
1 tsp. tabasco sauce
4 cups shredded sharp cheddar cheese
2 cups half and half
Saly, black pepper and cayenne pepper to taste
minced scallions

cook bacon in a large pot over medium-high heat until crispy. Remove bacson 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 stire in cheddar cheese and half and half until cheddar is melted, 2 mnutes. Remove soup from heat; season with salt, black pepper, and cayenne.

Serving Size: makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BELLE4882.