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 calories
carbohydrate: 46.8 g
cholesterol: 54.8 mg
fat: 18.7 g
fiber: 5.7 g
protein: 10.7 g
saturatedFat: 10.6 g
servingSize: -
sodium: 1157 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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