Perfect Potato Soup


  • 6russet 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
  • 20baby 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
  • 4green onions, finely sliced
  • 1 dash paprika, or to taste
  • Directions

  • Step 1

    Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

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