Cheesy Potato Soup

A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes.

Makes: 9 cups; Total time: 40 minutes

COOK:
11lb. thick-sliced bacon, diced
ADD:
11 white onion, diced (2 cups)
11cup minced celery
11Tbsp. minced garlic
22Tbsp. all-purpose flour
66cups peeled and diced russet potatoes (2 lb.)
11Tbsp. dry mustard
22tsp. paprika
STIR IN:
33cups low-sodium chicken broth
11Tbsp. Worcestershire sauce
11tsp. Tabasco sauce
44cups shredded sharp Cheddar
22cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions

Cook bacon 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.

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 stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne.

Garnish servings with bacon and scallions.

Nutrition Information
Per cup: 620 cal; 45g total fat (22g sat); 99mg chol; 825mg sodium; 32g carb; 3g fiber; 22g protein