Potato Soup with Pumpkin Seed Oil

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6 large baking potatoes
1 pound bacon, diced
1 large onion, diced
1/2 cup flour
4 cups whole milk
4 cups chicken stock
8 oz crème fraiche
2 cups sharp cheddar cheese
1 bunch scallions, chopped
Wash baking potatoes and bake in a 400 degree oven for 1 hour. Remove and set aside until cool enough to handle.
Cook extra bacon separately if you would like to use it as a topping!
Cook bacon and onions in a large pot until the onions are translucent and the bacon is starting to crisp. Reduce heat and sprinkle flour over onions and bacon and stir well. Slowly stir in chicken stock and milk. Split potatoes in half and scrape potato out of skin and into soup. Discard potato skins. Stir in cheddar cheese, crème fraiche and half of the scallions.
Ladle soup into individual bowls and top with extra scallion and crumbled bacon. Drizzle your soup with pumpkin seed oil for a complete dish. So delicious!

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