Creamy Bacon Potato Soup

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
• 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 Baklouti Chili Olive Oil
• Shredded cheddar cheese, for topping
• Chopped fresh chives, for topping

Directions

1. Place the cut potatoes in a pot with 4 cups water and 1 teaspoon salt.
2. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are tender but not falling apart, about 10 minutes.
3. Remove potatoes from the pot and let cool slightly.
4. Transfer ½ cup of the potatoes to a blender. Add the half-and-half, cream cheese, and Parmesan. Blend until very smooth. Set aside.
5. Heat the Butter Olive Oil in a large pot over medium-high heat.
6. Add the bacon and cook, stirring occasionally, until crisp, 4–6 minutes.
7. Remove bacon and transfer to a paper towel–lined plate.
8. Using the same pot, reduce heat to medium.
9. Add the onion, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until onion is soft but not browned, 7–8 minutes.
10. Add the flour, celery seeds, and white pepper. Stir until well combined.
11. Gently stir the blended potato mixture into the pot.
12. Add the remaining potatoes, scallion greens, and bacon.
13. Bring to a gentle simmer over medium heat and season with salt to taste.
14. Serve in bowls and top with shredded cheddar cheese, chopped chives, and a drizzle of Baklouti Chili Olive Oil.