On Tap Oil & Vinegar Recipe Detail

Baked Potato Soup

with Butter & Baklouti Olive Oils

Ingredients:

• 2 Tbsp Butter Olive Oil
• 4 Slices thick-cut bacon, cut into small pieces
• 1 onion, finely chopped
• 2 scallions, sliced (white and green part separated)
• Kosher Salt
• 3 Tbsp all purpose flour
• 1/4 tsp celery seeds
• 1/4 tsp ground white pepper
• 1 1/2 lbs russet potatoes, peeled and cut into 1/2 inch pieces
• 1 cup half and half
• 2 oz cream cheese
• 1 Tbsp parmesan cheese, grated
• 2 Tbsp Baklouti Chili Olive Oil
• Shredded cheddar cheese and chopped fresh chives for topping

Directions:

Place potatoes, 4 cups water and 1 tsp salt in a pot. Bring to boil over high heat, then reduce to medium and simmer until potatoes are tender but not falling apart, about 10 minutes. Remove from pot and let cool. Transfer 1/2 cup potatoes to blender, add half and half, cream cheese, Parmesan and blend until very smooth. Set aside.

Heat Butter Olive Oil in large pot over medium high heat. Add bacon and cook until crisp, stirring occasionally 4-6 minutes. Remove bacon and transfer onto paper towel lined plate. Using same pot, reduce heat to medium, add onion, scallion whites, and big pinch of salt. Cook, stirring occasionally, until onion is soft but not browned, about 7-8 minutes. Add flour, celery seeds and white pepper. Stir until combined.

Gently stir potato mixture into pot with onion mixture. Add scallion greens, potatoes and bacon. Bring to gentle simmer over medium heat, season with salt. Serve in bowls topped with cheddar cheese, chives and drizzle of Baklouti Chili Olive Oil.