Ingredients1 h 20 m servings 396 cals
- 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.
Per Serving: 396 calories; 18.8 g fat; 47.6 g carbohydrates; 10.8 g protein; 55 mg cholesterol; 1165 mg sodium. Full nutrition
ReviewsRead all reviews 5
I like to follow the recipe as is the first time, then maybe play around with it later. This one is a keeper. If I never did anything else to it, we would enjoy it every time.
We loved this. The combination of flavors was perfect. Seconds were had by all and we will gladly be eating the leftovers this week. My changes were adding 3 cloves of minced garlic along with ...
10.2.16 Starting to think of Fall (I can dream, even though it’s still in the 90’s in Florida) and even more of soup. This is a very nice potato soup, but I would recommend if you’re “spice-se...