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.
