An easy creamy soup loaded with chunks of potatoes and melted cheese.
Cook bacon until crisp in a Dutch oven over medium heat. Once cooked, place the bacon on a plate lined with paper towels and set aside.
Remove all but 2 tablespoons of the bacon drippings from the Dutch oven.
Add the onions, celery, and garlic to the Dutch oven. Cook over medium heat for 5 minutes, stirring frequently to keep the garlic from burning.
Sprinkle the flour over the vegetables and cook for 1-2 minutes.
Add in the potatoes, dry mustard, and paprika and stir until combined, cooking about 1 minute.
Add the broth, Tabasco, and Worcestershire sauce and bring to a boil.
Reduce the heat to medium-low. Place the lid, slightly ajar, on the Dutch oven to allow steam to escape. Cook about 15 minutes until the potatoes are soft.
Roughly mash the potatoes and add in the half-and-half and Cheddar cheese.
Cook for a couple of minutes until the cheese is melted.
Remove from heat and add salt, pepper, and cayenne pepper to taste.
Top each serving with the bacon and a dollop of sour cream.
Recipe slightly adapted from Cuisine Tonight Quick & Easy Menus, pg. 67
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