| 1 lb Bacon Diced | 3 Cups Chicken Broth |
| 1 White Onion | 1 Tbsp Worcestershire Sauce |
| 1 Cup Celery, diced | 1 tsp Tabasco Sauce |
| 1 Tbsp Minced Garlic | 4 Cups Shredded Cheese |
| 2 Tbsp Flour | 2 Cups Half & Half |
| 6 Cups Potatoes, peeled and diced | Salt and Pepper to taste |
| 1 Tbsp Dry Mustard | Green Onions, diced (garnish) |
| 2 tsp Paprika |
Cook bacon in a large stock pot until crispy. Remove bacon to paper towels to drain. Remove all bacon grease from pan except 2 tablespoons. Add celery, onion and garlic to bacon drippings and cook until tender, about 5 minutes. Add flour and cook an additional 2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes. Stir in chicken 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-& -half until Cheddar is melted. Remove soup from heat; season with salt and pepper.
Garnish servings with bacon and scallions.
