#SoupSZN: Loaded Potato
Loaded potato soup… with a twist. The lemon grapeseed oil is such a game changer! It adds a bright, fresh flavor to this rich & creamy soup.
Measurements (serves 4):
6 pieces bacon, diced
1/4 cup of grapeseed oil
A few lemon peels
2 tbsp butter
1 large leek, white and light green parts thinly sliced
2 garlic cloves, minced
1/8 cup all-purpose flour
2 lbs Russet potatoes, peeled and 1-inch diced
4 cups chicken stock
1/2 cup milk
1/2 cup heavy cream
2 oz of cream cheese
Salt and pepper, to taste
1 cup grated sharp white cheddar cheese
Drizzle with influzed oil
Top with green onions & remaining bacon
Step 1
Peel & chop potatoes into 1-inch pieces
Step 2
Infuse grapeseed oil: peel 1 lemon and add to a small pan with grapeseed oil over low heat for a few minutes
Step 3
Add chopped bacon to a dutch oven over medium heat and cook until crispy
Step 4
Slice a leek in thin rounds and add to a bowl with cold water to massage all the dirt off
Step 5
Remove bacon then add butter and garlic to the dutch oven, once fragrant, add leeks and sauté for a few minutes
Step 6
Add flour and cook down for 5 minutes, then add potatoes, chicken broth, milk, and heavy cream – bring to a boil and cover with a lid for about 10 minutes (or until the potatoes are fork tender)
Step 7
Remove half of the soup and add it to a blender, then add the blended soup back into your dutch oven
Step 8
Add cheeses and half bacon (save the rest for topping), simmer and stir until cheese is melted
Step 9
Serve with a drizzle of lemon grapeseed oil, bacon bits, and green onion!
