Saturday, November 10

(JK's) Cheese & Potato Soup

Jk diligently set to work making this one cold evening, and the result was incredible! (Because he made  it all himself the first time we ever ate it is why I am forever naming it "his".) Never have you tasted a soup with so much flavor, and if you're looking to add a little kick to traditional potato soup--this is it.

1 lb bacon, diced
1 onion, diced
1 c celery, minced
1 tbs. garlic, minced
2 tbs. flour
6 c potatoes, peeled & diced (about 2 lb)
1 tbs. dry mustard
2 tsp. paprika
3 c chicken broth
1 tbs. Worcestershire sauce
1 tsp. hot sauce
4 c Cheddar cheese, shredded
2 c half-and-half
salt & pepper

Cook bacon in a large pot over medium-high heat until crisp. Then, remove bacon and place on a paper-towel-lined plate. Blot off excess oil and set aside. Pour out all but about 2 tbs. of the bacon drippings in the pot.

Then, add the onion, celery, and garlic to the pot and cook over medium heat until the onion is soft and cooked-through (about 5 min). Stir in flour and cook for another 1-2 min. Add the potatoes, dry mustard and paprika and cook for about another minute, stirring to coat the potatoes.

Finally, stir in the broth, Worcestershire and hot sauce. Bring to a boil and reduce the heat to medium-love. Cook, partially covered until the potatoes are soft (10-15 min).

Then, coarsely mash the potatoes and stir in the cheese and half-and-half until the cheese is melted. Season with salt & pepper and sprinkle with bacon.

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