Cheese & Potato Soup

Soups & Stews

Recipe courtesy of Cuisine at Home

Makes 9 cups

  • 1 lb. thick-sliced bacon, diced
  • 1 white onion, diced (2 cups)
  • 1 cup minced celery
  • 1 tablespoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 6 cups peeled and diced russet potatoes (2 lb.)
  • 1 tablespoon dry mustard
  • 2 teaspoons paprika
  • 3 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 4 cups sharp Cheddar, shredded
  • 2 cups half-and-half
  • Salt, black pepper, and cayenne pepper to taste
  • scallions, Minced for garnish

Cheese & Potato Soup

Cheese & Potato Soup

Click image to enlarge


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 tablespoons of bacon 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.

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