PEI Potato Soup with Baklouti Green Chili Oil

Nothing better than a batch of PEI Potato Soup with Baklouti Green Chili Oil on a cold night. The result is a hearty and throat warming soup that is fairly easy to make!


1 large Spanish Onion, finely diced
3-4 Freshly dug PEI Potatoes, peeled and cubed
2 1/2 Tablespoons of Baklouti Green Chili Oil
4 Cups Homemade Chicken Stock
1 Clove Garlic
2 Stalks of Celery, diced
2 Carrots, diced
1/2 cup heavy cream
1/4 cup of all purpose flour (I used a little less than this)

4 slices of good quality bacon, chopped (optional)


Cook the bacon in large stock pot over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

Cook celery, carrot and onion in Baklouti Green Chili Oil until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. Roughly 20-30 mins.

In a separate bowl whisk the flour and heavy cream together until thickened. Stir the cream mixture into the potato mixture. Puree soup if desired. Salt & Pepper for seasoning.

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