NYT Potato Soup
Total time: 1.5 hours
Yield: 6 servings
Ingredients
6 slices of bacon
2 tbsp butter
3 celery stalks
1 yellow onion
1 carrot
2 garlic cloves
6 potatoes
¼ tsp thyme
½ tsp paprika
4 cups chicken broth
½ cup cream
Shredded cheddar cheese
Salt and black pepper
Instructions
1. Cut ingredients.
2. Cook bacon in a pot for 12-14 minutes over medium heat. Stir occasionally. Put cooked bacon in a dish.
3. Add butter to bacon fat in the pot. Stir in the celery, onion, carrot, and garlic. Season with a pinch of salt. Stir occasionally and cook for 10 minutes.
4. Stir in the potatoes and season with salt and pepper. Sprinkle on the thyme and paprika. Cook and stir for 2 minutes.
5. Add broth and increase the heat to high and bring to a boil.
6. Cover, reduce heat to medium low, and simmer. Stir occasionally until potatoes are fork tender, 15-20 minutes.
7. Blend the soup.
8. Add cream.
Dish out the soup, add bacon and shredded cheese.
