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Cheesy Potato Soup

Saw it.  Pinned it.  Tried it.
That pretty much sums it up!
 
Here’s the original pin, which will take you to the recipe.  I made a few changes to the recipe and the family decided that it was a keeper.  Here’s what I did.
I started off cooking a pound of bacon.  My kids ate most of it, so in the end, I had a few slices for the soup.  I chopped the cooked bacon and set it aside.  I melted the butter and browned the onions and garlic.  Then I stirred in the flour and gradually added the half and half.  I threw the diced potatoes, mustard, and paprika into the pan and tossed the potatoes to coat. 

2 Tbsp. butter
1/2 onion, diced
1 Tbsp. minced garlic
2 Tbsp. all-purpose flour
2 cups half and half
6 cups diced yellow potatoes
1 tsp dry mustard
1 tsp paprika

Then I stirred in the chicken broth and Worcestershire sauce.  I let this cook until the potatoes were tender. Once the potatoes were slightly soft, I used a potato masher to break up the potatoes…. just a little. We don’t want potato mush here!  At the very end, I added the cheese and let it all cook together.  I threw in a little of the bacon, just so my kids would stop eating it.  I saved the rest for garnishing.

3 cups low-sodium chicken broth
1 Tbsp. Worcestershire sauce

4 cups shredded Cheddar cheese (I used part mild cheddar and part smoked cheddar.)
It was a perfect fall dinner!
Happy cooking, friends.

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