Last Updated on August 6, 2020 by Ellen Christian
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You have got to try this Lavender Baked Potato Soup with Bacon! Have you ever tried cooking with lavender? I have made bread with dried lavender before and of course a variety of tea blends. But, I had never tried it in a soup before. 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.
Lavender Baked Potato Soup with Bacon
When people cook with lavender, it’s typically culinary lavender. While most varieties of lavender are edible, some are used more often than others for cooking. If you’re lucky enough to be able to grow lavender in your hard, just dry it in the summer so you have some to bake with. Otherwise, you can purchase dried culinary lavender in a variety of places.
What you need to make this lavender baked potato soup:
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.
This is really one of my favorite recipes using culinary lavender. You can vary the ingredients a bit if you like. I may try cubed ham instead of the bacon next time I make it. Or, I may substitute Monterey Jack cheese instead of the cheddar cheese. You could even toss leftover corn or peas into the soup pot as well for some added vegetables. This really is a delicious lavender soup recipe.
You may also like:
- 6 strips bacon, cooked and crumbled
- 2 medium red-skinned potatoes
- 2 cups water
- 2 tablespoons butter
- 1 small yellow onion chopped
- 2 tablespoons flour
- 1/2 teaspoon organic culinary lavender buds, ground
- 1/4 teaspoon garlic salt
- 1/4 teaspoon fresh-ground black pepper
- 2 1/2 cups skim milk
- 1/2 teaspoon sugar
- 1/3 cup sour cream
- 3/4 cup sharp cheddar cheese, shredded
- 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.
- In a small pan saute 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.
- 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.
Amount Per Serving: Calories: 500Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 89mgSodium: 793mgCarbohydrates: 33gFiber: 2gSugar: 11gProtein: 25g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.