Potato Soup

Creamy, comforting, and deeply savory, this hearty Potato Soup blends tender potatoes with smooth cream, crisp bacon, and rich Butter Olive Oil. Finished with a drizzle of Baklouti Chili Olive Oil for gentle heat, this bowl is the perfect cold-weather favorite.

Ingredients

• 2 tablespoons 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
• 1/4 teaspoon celery seeds
• 1/4 teaspoon ground white pepper
• 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
• 1 cup half and half
• 2 ounces cream cheese
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons Baklouti Chili Olive Oil
• Shredded cheddar cheese and chopped fresh chives (for topping)

Instructions

1. Place 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 tender, about 10 minutes. Drain and cool slightly.
2. Transfer 1/2 cup of the cooked potatoes to a blender. Add the half and half, cream cheese, and Parmesan. Blend until smooth and set aside.
3. Heat Butter Olive Oil in a large pot over medium-high heat. Add bacon and cook until crisp, 4–6 minutes. Transfer bacon to a paper towel–lined plate.
4. Reduce heat to medium. Add the onion, scallion whites, and a pinch of salt. Cook until the onion is soft but not browned, 7–8 minutes. Add flour, celery seeds, and white pepper; stir to combine.
5. Add the blended potato mixture into the pot, then stir in scallion greens, remaining potatoes, and bacon. Simmer gently and season with salt.
6. Serve warm topped with shredded cheddar, chives, and a drizzle of Baklouti Chili Olive Oil.