Description
Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.
Ingredients
- 6 russet potatoes, peeled and cut into 1/2-inch cubes
- 5 slices bacon, cut into 1/2-inch pieces
- 3 tablespoons butter
- 2 stalks celery, cut into 1/4-inch slices
- ½ large onion, diced small
- 20 baby carrots, cut into 1/4-inch pieces
- 2 teaspoons kosher salt, divided
- 1 ½ teaspoons freshly ground black pepper, divided
- 3 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 ½ cups chicken broth
- ¼ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- 1 dash ground nutmeg
- 4 green onions, finely sliced
- 1 dash paprika, or to taste
Instructions
- Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender
- about 10 minutes. Drain.
- Place bacon in a large saucepan and cook over medium-high heat
- turning occasionally
- until crispy
- about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
- Melt butter in the saucepan over medium heat
- scraping the bottom of the pan with a flat-edged wooden spoon. Add celery
- onion
- carrots
- 1 teaspoon salt
- and 1/2 teaspoon pepper; cook and stir until tender
- about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
- Pour half-and-half and chicken broth into the saucepan. Add potatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- thyme
- cayenne pepper
- and nutmeg. Bring to a boil
- stirring frequently. Stir in bacon pieces. Reduce heat and simmer
- stirring often
- until flavors combine
- about 10 minutes.
- Ladle into serving bowls. Garnish with 1/2 teaspoon pepper
- green onions
- and paprika.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 6