(Judy's changes in brackets – only to double)
6 (4 large) russet potatoes, peeled and cut into
1/2-inch cubes
5 slices (1/2 lb.) bacon, cut into 1/2-inch pieces
3 (5) tbsp. butter
2 (4 medium) stalks celery, cut into 1/4-inch
slices
½ (3 large) large onion, diced small
20 baby (3 large) carrots, cut into 1/4-inch pieces
2 (did not increase) tsp. kosher salt, divided
1 ½ (2) tsp. freshly ground black pepper, divided
2 (6) tbsp. all-purpose flour
2 (4) cups half-and-half
1 ½ (3 cups made with Better Than Bouillon) cups
chicken broth
¼ (3/4) tsp. dried thyme
⅛ (1/4) tsp. cayenne pepper
1 dash ground nutmeg (freshly grated)
4 green onions, finely sliced
1 dash paprika, or to taste
Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain. (I cooked mine in a stock pot just until el dente then drained into a colander in sink, sprayed with cold water to stop cooking, and left them there.)
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. (I just cooked mine in a frying pan.)
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. (I started from here and used the stock pot so there would be enough room.)
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 flavours combine, about 10 minutes. (All went directly into the stock pot.)
Ladle into serving bowls. Garnish with 1/2 teaspoon pepper (optional), green onions, and paprika.
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