Potato Recipe ♯ Perfect Potato Soup

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
• ⅓ teaspoon cayenne pepper
• 1 dash ground nutmeg
• 4 green onions, finely sliced
• 1 dash paprika, or to taste

Cooking Directions

1. Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
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.
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.
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.
5. Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

Nutrition Facts

• calories392.1
• carbohydrateContent46.8 g
• cholesterolContent54.8 mg
• fatContent18.7 g
• fiberContent5.7 g
• proteinContent10.7 g
• saturatedFatContent10.6 g
• sodiumContent1157 mg
• sugarContent3.1 g