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!
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.