Loaded Lavender Potato Soup

 

Lavender Loaded Potato Soup 

INGREDIENTS

• 6 strips bacon, cooked and crumbled
• 2 medium potatoes
• 2 cups water
• 2 tablespoons butter
• 1 small yellow onion chopped
• 2 tablespoons flour
• 1/2 teaspoon organic culinary lavender buds, ground
• 1 teaspoon garlic salt
• 1/4 teaspoon Lavender Salt and Pepper  Blend
• 2 1/2 cups milk
• 1 teaspoon sugar
• 1/3 cup sour cream
• 3/4 cup sharp cheddar cheese, shredded

INSTRUCTIONS

Scrub the potatoes peel if desired.  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, salt & pepper blend. 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.  Taste and add more salt and pepper to taste. Reduce heat to low & simmer 15 minutes stirring frequently. 

Makes 4 servings.

Tips

Try using our Herbes de Provence blend instead of the culinary lavender

Use fresh garlic clove in place of power.  Chop finally and fry with the onions.

Sprinkle more cheese, bacon crumble and green onion on top of the soup before serving.

Top if with a lavender spring or a few drops of lavender buds,

Use what ever milk you like but the heavier the more creamer it is.