Ingredients:

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 gluten-free 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

Directions:

1. Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.

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.

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.

4. Mix GF flour with cool water first before adding the mixture into the sauce or soup to thicken it; cook and stir for 2 minutes.

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

Bon Appetit!