Cheesy Potato Soup With Olive Topping

INGREDIENTS:

Soup:

• 1 tablespoon Verbena Garlic Olive Oil

• 3 thick slices bacon, diced

• 3 garlic cloves, peeled and minced

• 1/2 cup yellow onion, peeled and minced

• 2 tablespoons all-purpose flour

• 4 cups chicken or vegetable broth

• 12oz potatoes, cut into bite-sized pieces

• 4oz cream cheese, cut into cubes

• 1 cup cheddar cheese, grated

Olive Topping:

• 3/4 cup Garlic Stuffed Olives, pitted and chopped

• 1/4 cup roasted red peppers, diced

• 1 tablespoon Verbena Garlic Olive Oil

• 2 teaspoons Verbena 25 Star Balsamic Vinegar

• 3 tablespoons scallions, chopped

DIRECTIONS:

1. Heat oil in a large pot over medium heat. Once the oil is hot, add bacon, and cook, stirring frequently, until crisp. Remove the bacon and set aside on a paper towel to drain.

2. Add garlic and onion to the pot and sauté until fragrant, about 1 minute. Add the flour, stir to coat the veggies, and continue to cook for 1 minute more. Add broth to the pot, stir to combine, dissolving the flour, and bring to a simmer.

3. Once simmering, add the potatoes, reduce heat to medium-low, cover, and cook for 30 minutes or until the potatoes are tender.

4. Once the potatoes are tender, add cream cheese, one cube at a time, waiting until the cream cheese has melted before adding another, gently stirring.

5. Once all the cream cheese has been added, stir in the cheddar cheese, stirring until melted. Keep warm until ready to serve.

6. Place olives, roasted peppers, oil, balsamic, and scallions in a small bowl, and stir to combine.

7. Divide soup between bowls, top with bacon and olive topping before serving.