Baked Potato Soup
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.