Cheesy Potato Soup

Ingredients:

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
2	tsp. paprika
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, pepper and cayenne pepper to taste
Minced Scallions
Directions:
1.        Cookbacon 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.
2.        Addonion, celery, and garlic to drippings in pot and saute over medium heat until onion is softened, about 5 minutes.
3.       Stirin 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.
4.       Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes.
5.       Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes.
6.        Remove soup from heat; season with salt, black pepper, and cayenne.
Garnishwith bacon and scallions.