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Perfect Potato Soup

Perfect Potato Soup

There's something deeply satisfying about a pot of potato soup simmering on the stove — the kind that fills the kitchen with a warm, savory aroma and has everyone drifting in before it's even done. This recipe is the real deal: thick, creamy, and loaded with tender potatoes, crispy bacon bits, and just the right balance of herbs and spice. 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 6 russet potatoes peeled and cut into ½-inch cubes
  • 5 slices bacon cut into ½-inch pieces
  • 3 tbsp butter unsalted preferred
  • 2 stalks celery cut into ¼-inch slices
  • ½ large onion diced small
  • 20 baby carrots cut into ¼-inch pieces
  • 2 tsp kosher salt divided
  • 1½ tsp black pepper freshly ground, divided
  • 3 tbsp all-purpose flour
  • 2 cups half-and-half room temperature preferred
  • 1½ cups chicken broth low-sodium recommended
  • ¼ tsp dried thyme
  • ⅛ tsp cayenne pepper
  • 1 dash ground nutmeg
  • 4 green onions finely sliced, for garnish
  • 1 dash paprika for garnish

Instructions
 

  • Add the cubed potatoes to a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 10 minutes. Drain and set aside.
    2. In a large saucepan over medium-high heat, cook the bacon pieces, turning occasionally, until crispy, about 8 minutes. Transfer to a paper towel-lined plate and discard the grease from the pan.
    3. Melt the butter in the same saucepan over medium heat, scraping up any browned bits from the bottom. Add the celery, onion, carrots, 1 tsp salt, and ½ tsp pepper. Cook, stirring often, until tender, about 10 minutes. Sprinkle in the flour and stir for 2 minutes.
    4. Pour in the half-and-half and chicken broth. Add the potatoes, remaining salt, remaining pepper, thyme, cayenne, and nutmeg. Bring to a gentle boil, stirring frequently. Stir in the bacon. Reduce heat and simmer for 10 minutes, stirring often, until the soup thickens and flavors meld.
    5. Ladle into serving bowls and top each with a pinch of black pepper, sliced green onions, and a dusting of paprika.

Notes

 
  • For a thicker soup, mash a cup of the cooked potatoes before adding the liquids and stir back in.
  • Warm the half-and-half before adding to prevent the soup from seizing.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of broth when reheating to loosen the consistency.
  • Soup can be frozen for up to 2 months — for best results, stir in the dairy fresh when reheating rather than freezing it.
 

Nutrition Facts (Per Serving)

 
  • Calories: 392
  • Total Carbohydrate: 47g
  • Dietary Fiber: 6g
  • Total Sugars: 3g
  • Protein: 11g
  • Total Fat: 19g
  • Saturated Fat: 11g
  • Cholesterol: 55mg
  • Vitamin C: 46mg
  • Sodium: 1,157mg
  • Calcium: 133mg
  • Iron: 2mg
  • Potassium: 1,140mg