Rich, creamy, and loaded with toppings, this potato soup gets its silky base from our Butter Infused Olive Oil, finished with a spicy drizzle of Harissa Infused Olive Oil — classic comfort food with a little extra kick.
Ingredients
- 2 tablespoon Butter Infused Olive Oil
- 4 Slices of thick-cut bacon, cut into small pieces
- 1 onion, finely chopped
- 2 scallions, sliced (white and green part separated)
- Kosher Salt
- 3 tablespoons all purpose flour
- ¼ teaspoon of celery seeds
- ¼ teaspoon ground white pepper
- 1 ½ pounds of russet potatoes, peeled and cut into ½ inch pieces
- 1 cup half and half
- 2 once cream cheese
- 1 tablespoon grated parmesan cheese
- 2 tablespoons of Harissa Infused Olive Oil
- Shredded cheddar cheese and chopped fresh chives for topping
Instructions
- 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 Harissa Infused Olive Oil.
