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.

Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

392 calories; protein 10.7g; carbohydrates 46.8g; fat 18.7g; cholesterol 54.8mg; sodium 1157mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
12/12/2016
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 the sautéed veggies, 3 extra cups of chicken broth because there wasn't enough liquid for my potatoes, using fresh instead of dried thyme, and omitting the cayenne. I will definitely make again and probably use milk instead of half and half as I don't think the great taste would be compromised and maybe add some shallots as well. Thanks for a great new soup recipe! Read More
(4)
26 Ratings
  • 5 star values: 25
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/11/2016
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 the sautéed veggies, 3 extra cups of chicken broth because there wasn't enough liquid for my potatoes, using fresh instead of dried thyme, and omitting the cayenne. I will definitely make again and probably use milk instead of half and half as I don't think the great taste would be compromised and maybe add some shallots as well. Thanks for a great new soup recipe! Read More
(4)
Rating: 5 stars
10/02/2016
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-sensitive start with a little less cayenne and then add more to suit your taste. We re about middle-of-the-road on spiciness and this just was just a tad too much cayenne for us (personal taste). I used fat-free half-and-half to lighten the soup and didn t feel there was any sacrifice in flavor otherwise followed the recipe to the letter. The texture slightly thickened (perfectly) there was just a tiny bit of a crunch from the carrots and the celery (just the way we like it) and I did set aside some of the bacon for a garnish. The recipe indicates preparation time is 1 hour and 20 minutes but this will be on the table in about 35-40 minutes. Marilee Wilson Mack thanks for a really tasty new soup! Read More
(2)
Rating: 5 stars
03/08/2017
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. Read More
(2)
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Rating: 5 stars
02/14/2017
Our favorite potato soup Read More
(1)
Rating: 5 stars
06/12/2020
This recipe is awesome. My main difference was to make the soup in the potato pot (instead of the veggie saucepan) with just a little bit of the starchy potato water to help the soup base. For the base, this was another change: I used about 3 parts chicken broth to 2 parts half and half (with a splash of whole milk to perfect the consistency since I used a whole lot of dying veggies), which I think comes close to flipping the recipe ratios. That was mainly to be calorie conscious but also because I didn’t have enough half and half! This one turned out great but I’m sure you can do the base however you want. Read More
(1)
Rating: 5 stars
11/13/2018
My husband made this today and it was the best potato soup I’ve ever had! Followed the recipe and it truly was perfect! Read More
(1)
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Rating: 5 stars
01/23/2019
It was delicious. Substituted milk for half and half shallots for onions and added a clove of garlic. Changes were thanks to another review for this recipe. Thanks. Read More
Rating: 5 stars
06/17/2020
This recipe was delicious! The only change I made was I left out the nutmeg because I am not a fan of it. This recipe is definitely a keeper. Thanks for sharing Read More
Rating: 5 stars
04/30/2021
This soup is so good and a real tummy warmer, comfort food. Easy recipe when you use the micro wave to pre-cook carrots and potatoes. Add a French bread, and a salad. Read More