Perfect Potato Soup

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.

INGRIDIENT

6 russet potatoes, peeled and cut into 1/2-inch cubes

5 slices bacon, cut into 1/2-inch pieces

3 tablespoons butter

2 stalks celery, cut into 1/4-inch slices

½ large onion, diced small

20 baby carrots, cut into 1/4-inch pieces

2 teaspoons kosher salt, divided

1 ½ teaspoons freshly ground black pepper, divided

3 tablespoons all-purpose flour

2 cups half-and-half

1 ½ cups chicken broth

¼ teaspoon dried thyme

⅛ teaspoon cayenne pepper

1 dash ground nutmeg

4 green onions, finely sliced

1 dash paprika, or to taste

DIRECTION

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, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.

Step: 3

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.

Step: 4

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.

Step: 5

Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

NUTRITION FACT

Per Serving: 392 calories; protein 10.7g; carbohydrates 46.8g; fat 18.7g; cholesterol 54.8mg; sodium 1157mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

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