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.
Coupons

Cooking With Crevolyn
Our Mission
To be the favorite grocery store with the freshest foods in the communities we serve!
 
Copyright © 2019 J&J Foods | Website by Full Media (CS)