Perfect Potato Soup recipe
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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
Nutrition Info
- 392.1 caloriescarbohydrate: 46.8 gcholesterol: 54.8 mgfat: 18.7 gfiber: 5.7 gprotein: 10.7 gsaturatedFat: 10.6 gservingSize: -sodium: 1157 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Perfect Potato Soup
Directions
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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.