Perfect Potato Soup
Ingreadient
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6 russet potatoes, peeled and cut into 1/2-inch cubes
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5 slices bacon, cut into 1/2-inch pieces
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3 tablespoons butter
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2 stalks celery, cut into 1/4-inch slices
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½ large onion, diced small
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20 baby carrots, cut into 1/4-inch pieces
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2 teaspoons kosher salt, divided
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1 ½ teaspoons freshly ground black pepper, divided
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3 tablespoons all-purpose flour
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2 cups half-and-half
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1 ½ cups chicken broth
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¼ teaspoon dried thyme
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⅛ teaspoon cayenne pepper
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1 dash ground nutmeg
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4 green onions, finely sliced
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1 dash paprika, or to taste
Direction
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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.
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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.
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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.
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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.
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Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.
