Cheesy Potato Soup

Cheese and potatoes go together like peanut butter and jelly, so in my eyes, this is a home run hit especially when put together to make a soup. Here is the picture that hooked me in:

Chesse Potato Soup

a  golden-ie look of happy cheesy gooeyness that I couldn’t resist but to try and see how my version would turn out.  When I made this it seemed like a lot of onion for the soup. It did cook out a lot more than I had anticipated which was good because it was extremely overwhelming and almost the the point of overpowering the whole soup, but alas not quite enough it was borderline onion soup with cheese and potatoes. I’m going to try just one cup of a white onion next time.

The Original Recipe:

COOK:

1lb. thick-sliced bacon, diced
Ingredients:

1white onion, diced (2 cups)
1cup minced celery
1Tbsp. minced garlic
2Tbsp. all-purpose flour
6cups peeled and diced russet potatoes (2 lb.)
1Tbsp. dry mustard
2tsp. paprika
STIR IN:

3cups low-sodium chicken broth
1Tbsp. Worcestershire sauce
1tsp. Tabasco sauce
4cups shredded sharp Cheddar
2cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions
Directions:

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.

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

Here is what I did:

COOK:

1lb. thick-sliced bacon, diced (I didnt cook bacon, but would have probably helped with the onion taste)
Ingredients:

1white onion, diced (2 cups) (Maybe less is more? It may depend on what you’re serving with it as well, i think)
1cup minced celery
1Tbsp. minced garlic
2Tbsp. all-purpose flour
6cups peeled and diced russet potatoes (2 lb.)
1Tbsp. dry mustard
2tsp. paprika
STIR IN:

3cups low-sodium chicken broth
1Tbsp. Worcestershire sauce
1tsp. Tabasco sauce
4cups shredded sharp Cheddar
2cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions (Didnt add scallions)
Directions:

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.

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

This is what mine looked like while cooking, it was almost done 😀

Cheesey Potato Soup

I would recommend this again, but with a bit of tweaking it could fit a wide range of meals. Great for the winter!

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