Savory
Lavender Baked Potato Soup
"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
Instructions
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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.
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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.
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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.
Notes & tips
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.
Recipe by Ellen Christian