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
- russet potatoes: 6 piece (cut into 1/2 inch cubes)
- slices bacon: 5 piece (cut into 1/2 inch pieces)
- butter: 3 Tbsp
- stalks celery: 2 piece (cut into 1/4 inch slices)
- onion, diced small: 0.5 piece
- baby carrots: 20 piece (cut into 1/4 inch pieces)
- kosher salt: 2 tsp (divided)
- ½ teaspoons freshly ground black pepper: 1 piece (divided)
- all-purpose flour: 3 Tbsp
- half-and-half: 2 cups
- ½ cups chicken broth: 1 piece
- thyme: 0.25 tsp (dried)
- cayenne pepper: 0.125 tsp
- dash ground nutmeg: 1 piece
- green onions, finely: 4 piece (sliced)
- dash paprika: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
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.
