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Cook the bacon in a large pot over medium-high heat until crispy. Remove the bacon with a slotted spoon to a paper towel lined plate, set aside. Pour off all but 2 tablespoons 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 for one minute. Stir in broth, Worcestershire, and tabasco. Bring to a boil and reduce heat to medium low and cook partially covered until potatoes are soft, 10-15 minutes. Coarsely mash potatoes, then stir in cheddar cheese and half and half until cheese is melted, about 2 minutes. Remove soup from heat; season with salt, pepper, and cayenne. Garnish with bacon and scallions.
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