A creamy, comforting potato soup with crisp bacon and a smooth base built from blended potatoes, cream cheese, and parmesan. Butter Olive Oil rounds out the base, while a finishing drizzle of Baklouti Chili Olive Oil adds a little heat at the end.
Ingredients:
- 2 tablespoons Olive Amelia Butter Olive Oil
- 4 slices thick-cut bacon, cut into small pieces
- 1 onion, finely chopped
- 2 scallions, sliced, white and green parts separated
- Kosher salt
- 3 tablespoons all-purpose flour
- ¼ teaspoon celery seeds
- ¼ teaspoon ground white pepper
- 1½ pounds russet potatoes, peeled and cut into ½-inch pieces
- 1 cup half and half
- 2 ounces cream cheese
- 1 tablespoon grated parmesan cheese
- 2 tablespoons Olive Amelia Baklouti Green Pepper Olive Oil
- Shredded cheddar cheese and chopped fresh chives, for topping
Instructions:
- Place the cut potatoes in a pot with 4 cups of water and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Remove from the pot and let cool. 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 the Butter Olive Oil in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon and transfer to a paper towel-lined plate.
- In the same pot, reduce heat to medium and add the onion, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until the onion is soft but not browned, 7 to 8 minutes. Add the flour, celery seeds, and white pepper, and stir until combined.
- Gently stir the blended potato mixture into the pot with the onions and scallions. Add the scallion greens, remaining potatoes, and bacon. Bring to a gentle simmer over medium heat and season with salt.
- Serve in bowls topped with cheddar cheese and chives, and finish with a drizzle of Baklouti Chili Olive Oil.