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Perfect Potato Soup Recipe

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This recipe for Perfect Potato Soup is from Mueller/Bilberry Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Russet potatoes, peeled and cut into 1/2-inch pieces
5 slices Bacon, cut into 1/2 inch pieces
3 Tbls. Butter
2 stalks Celery, cut into 1/4-inch slices
1/2 large Onion, diced small
20 Baby Carrots, cut into 1/4-inch pieces
2 tsp. Kosher Salt, divided
1 1/2 tsp. Ground Black Pepper, divided
3 Tbls. Flour
2 cups Half and Half
1 1/2 cups Chicken Broth
1/4 tsp. Dried Thyme
4 Green Onions, finely sliced
Dash Paprika
Dash Ground Nutmeg
Directions:
Directions:
Step 1) Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork tender, about 10 minutes. Drain.

Step 2) Place bacon in a large saucepan and cook over medium high heat, turning occasionally, until crispy. Drain on paper towels. Pour out bacon grease.

Step 3) Melt butter in the saucepan over medium heat, scraping the bottom of the pan. Add Celery, onion, carrots, 1 tsp salt, and 1/2 tsp pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.

Step 4) Pour half and half and chicken broth into the saucepan. Add potatoes, 1 tsp. salt, 1/2 tsp 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.

Step 5) Ladle into serving bowls. Garnish with 1/2 tsp pepper, green onions and paprika.

 

 

 

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