Potato Soup

Source: NYT Cooking (Naz Deravian) | Serves 6 | 1 hr 30 min

Ingredients

• 6 slices bacon (about 10 oz), diced into ½-inch pieces
• 3 celery stalks, finely chopped
• 1 large yellow onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp unsalted butter
• 3 lbs Yukon gold potatoes (about 6 medium), peeled and diced into 1-inch cubes
• ½ tsp chopped fresh thyme (or ¼ tsp dried)
• ½ tsp smoked paprika
• ¼ tsp ancho chile powder (optional)
• 4 cups chicken broth
• Kosher salt and black pepper
• ½–1 cup heavy cream, to taste
• Shredded cheddar cheese, for serving
• Finely chopped chives, for serving

Instructions

1. Prep: dice the bacon. Finely chop the celery, onion, carrot, and garlic together. Peel and dice the potatoes.
2. Cook the bacon in a large Dutch oven over medium heat, stirring occasionally, until crisp, 12–14 minutes. Transfer to a plate with a slotted spoon; set aside for topping.
3. Leave 1 tbsp bacon fat in the pot. Add the butter over medium heat. Once melted, add the celery, onion, carrot, and garlic; season with a little salt and cook, stirring occasionally, until softened, about 10 minutes.
4. Stir in the potatoes and season well with salt and pepper. Sprinkle on the thyme, smoked paprika, and chile powder (if using). Cook, stirring, for 2 minutes.
5. Add the broth, increase heat to high, and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until potatoes are fork tender, 15–20 minutes. Taste the broth and add salt if needed. Stir in heavy cream and remove from the heat.
6. Transfer half the soup to a blender and process until smooth. Return to the pot and cook on medium-low, uncovered, stirring occasionally, until the soup thickens slightly, about 15 minutes. (Alternatively, use an immersion blender to blend about half the soup directly in the pot.) Add more cream, salt, and pepper if desired.

Serve in bowls topped with the reserved bacon, shredded cheddar, and chives.