Baked Potato Soup

Ingredients: 
  • 2 Tbl MOV 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 Tbl all purpose flour
  • 1/4 teaspoon NHHS Celery Seeds
  • 1/4 teaspoon NHHS Ground White Pepper
  • 1-1/2 pounds of russet potatoes, peeled and cut into ½ inch pieces
  • 1 cup half and half
  • 2 ounce cream cheese
  • 1 Tbl grated parmesan cheese
  • 2 Tbl MOV Jalapeño Oil 
  • Shredded cheddar cheese for topping
  • 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 Chili Olive Oil.
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​​Enjoy!