BAKED POTATO SOUP
2 tablespoon Butter Olive Oil
4 Slices of thick-cut bacon, cut into small pieces
1 onion, finely chopped
2 scallions, sliced (white and green part separated)
3 tablespoons all purpose 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 once cream cheese
1 tablespoon grated parmesan cheese
2 tablespoons of Baklouti Green Chile Olive Oil
Shredded cheddar cheese and chopped fresh chives for topping.
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 Chile Olive Oil.