My friend, Kathy, made this for us on Saturday (her turn to cook).
One of the VERY BEST SOUPS I have ever tasted! And wonderful for a cold Autumn night!
Lee
Cheesy Potato Soup with Bacon and Scallions (based on a recipe from Cuisine at Home magazine)
Makes 9 servings - DELICIOUS!!
1 lb. bacon, diced
2 cups onions, diced
1 cup celery, minced
1 T. garlic, minced
2T. flour
6 cups potatoes, peeled and diced (about 2 lbs)
1 T dry mustard
2 tsp paprika
3 cups chicken broth
1 T Worcestershire
1 tsp hot sauce
4 cups sharp cheddar cheese, shredded
2 cups Half-and-Half
Salt, pepper, cayenne,
Scallions, chopped
Cook diced bacon in large pot till crisp. Remove bacon from pot and set aside.
Add onions, celery and garlic to bacon grease – cook until onions are translucent, about 5 mins. Stir in flour and cook another couple of minutes. Add potatoes, dry mustard, and paprika – stir and cook another minute.
Stir in broth, Worcestershire and hot sauce. Bring mixture to boil , reduce heat to medium-low,and cook, partially covered until potatoes are tender, about 15 minutes.Coarsely mash potatoes, then stir in cheese and half-and-half until cheese melts, about 2 minutes.
Season with salt, pepper, and cayenne to taste.Garnish servings in bowl with bacon and scallions.
One of the VERY BEST SOUPS I have ever tasted! And wonderful for a cold Autumn night!
Lee
Cheesy Potato Soup with Bacon and Scallions (based on a recipe from Cuisine at Home magazine)
Makes 9 servings - DELICIOUS!!
1 lb. bacon, diced
2 cups onions, diced
1 cup celery, minced
1 T. garlic, minced
2T. flour
6 cups potatoes, peeled and diced (about 2 lbs)
1 T dry mustard
2 tsp paprika
3 cups chicken broth
1 T Worcestershire
1 tsp hot sauce
4 cups sharp cheddar cheese, shredded
2 cups Half-and-Half
Salt, pepper, cayenne,
Scallions, chopped
Cook diced bacon in large pot till crisp. Remove bacon from pot and set aside.
Add onions, celery and garlic to bacon grease – cook until onions are translucent, about 5 mins. Stir in flour and cook another couple of minutes. Add potatoes, dry mustard, and paprika – stir and cook another minute.
Stir in broth, Worcestershire and hot sauce. Bring mixture to boil , reduce heat to medium-low,and cook, partially covered until potatoes are tender, about 15 minutes.Coarsely mash potatoes, then stir in cheese and half-and-half until cheese melts, about 2 minutes.
Season with salt, pepper, and cayenne to taste.Garnish servings in bowl with bacon and scallions.
Last edited: