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Hearty Lavender Baked Potato Soup with Bacon

SINCE IT’S BEEN SO COLD OUTSIDE LATELY, I DECIDED THAT A NICE HEARTY SOUP WOULD BE JUST WHAT WE NEEDED TO WARM UP A BIT. YOU COULD EAT THIS FOR LUNCH OR DINNER ON ITS OWN OR WITH A LOAF OF BREAD AND A SALAD.

WHAT YOU NEED TO MAKE THIS LAVENDER BAKED POTATO SOUP:

Culinary lavender – The culinary lavender really gives this soup an amazing taste. My preference is organic, so I know what’s been sprayed on it.

Soup pot – You’ll want a large soup pot to make this in. I prefer to make a big batch, so I have some for lunch throughout the week.

Mortar and pestle – You will need a mortar and pestle to grind the lavender buds.

INGREDIENTS

6 strips bacon, cooked and crumbled 2 medium red-skinned potatoes
2 cups water
2 tablespoons butter
1 small yellow onion chopped
2 tablespoons flour
1/2 teaspoon organic culinary lavender buds, ground 1/4 teaspoon garlic salt
1/4 teaspoon fresh-ground black pepper 2 1/2 cups skim milk
1/2 teaspoon sugar 1/3 cup sour cream
3/4 cup sharp cheddar cheese, shredded

INSTRUCTIONS

1. Scrub the potatoes. Cut into 1-inch cubes. In a large soup pot, boil in 2 cups of water. Cook until done. DO NOT DRAIN. Remove from heat & set aside.

2. In a small pan sauté onion in butter until soft but not brown. Add flour, ground lavender buds, garlic salt & pepper. Mix well and cook about 2 minutes stirring constantly. Set aside.

3. Return potatoes to stove. Heat over medium-high. Add onion mixture, milk, and sugar. Stir well. Bring to boil. Add sour cream & cheese. Add crumbled bacon. Mix well. Reduce heat to low & simmer 15 minutes stirring frequently. Makes 4 servings.

Author: Ellen Christian