Ingredients
2 Tbs Butter Olive Oil
4 slices thick- cut bacon, cut into small pieces
1 onion, finely chopped
2 scallions, sliced (green & white parts separated)
kosher salt
3 Tbs all purpose flour
1/4 tsp celery seeds
1/4 tsp ground white pepper
1 & 1/2 lbs russet potatoes, peeled and cut into 1/2″ pieces
1 cup half & half
2 oz cream cheese
1 Tbs grated Parmesan cheese
2Tbs Baklouti Chili Olive Oil
shredded cheddar cheese and chopped fresh chives for garnish
Directions:
Place cut potatoes in 4 cups water and one tsp salt in a large pot. Bring to boil over high heat, then reduce to medium and simmer until potatoes are tender but not falling apart, about 10 minutes. Remove from pot and let cool. Transfer one half of the potatoes to a blender. Add the half & half, cream cheese and Parmesan. 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. Remove the bacon and transfer onto paper towels. Using the same pot, reduce the heat to medium and add the onion, scallion whites and a big pinch of salt. Cook, stirring occasionally until the onions are soft but not browned, about 7-8 minutes. Add the flour, celery seeds and white pepper; stir until combined. Gently stir in the potato mixture. Bring to a gentle simmer over medium heat. Season with salt & pepper.
Serve in bowls and top with bacon, scallions, chives and cheddar cheese. Drizzle the Baklouti Olive Oil.