Baked Potato Soup

Baked Potato Soup

Recipe by Courtney DayCourse: DinnerDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 2 Tbsp AOOC Butter Olive Oil

  • 4 slices thick cut bacon, cut into small pieces

  • 1 onion, finely chopped

  • 2 scallions, sliced (white and green part separated)

  • Salt

  • 3 Tbsp flour

  • ¼ teaspoon of celery seeds

  • ¼ teaspoon ground white pepper

  • 1 ½ pounds of russet potatoes, peeled and cut into ½ inch pieces

  • 1 cup half and half

  • 2 oz cream cheese

  • 1 tablespoon grated parmesan cheese

  • 2 Tbsp of AOOC Baklouti Green Chili Olive Oil 

  • Shredded cheddar cheese and chopped fresh chives for topping 

Directions

  • Place cut potatoes in 4 cups of water and a 1 teaspoon salt to the pot. 
  • Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart – 10 min. 
  • Remove from pot and let cool – then transfer ½ cup of the potatoes to a blender, add the half and half, cream cheese and parmesan and blend until very smooth. Set aside 
  • Heat Butter Olive Oil in a large pot over medium high heat. Add the bacon and cook, stirring occasionally, until crisp, 4-6 minutes. 
  •  Remove the bacon and transfer onto paper towel lined plate.
  • Using the same pot reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. 
  •  Cook, stirring occasionally, until the onion is soft but not browned, about 7-8 min. 
  • Add the flour, celery seeds and white pepper; stir until combined. 
  • Gently stir in the potato mixture into the pot with the onions and scallions, add scallion greens, potatoes and bacon. Bring to a gentle simmer over medium heat; season with salt. 
  • Serve in bowls and top with cheddar cheese, chives and drizzle Baklouti Green Chili Olive Oil.

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