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." - Ellen Christian
TOOLS
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
- 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.
- 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.
- 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
|
