Foodie Friday: Loaded Baked Potato Soup with Lavender

Welcome to the first Foodie Friday of May, dear reader. This month, my recipe theme is using plants or unusual herbs. For our monthly book club meetings, I provide a full meal. The first month was rather elaborate with an Irish theme. Last month, it was personal pan pizza from Pizza Hut for my friend Jenna, and her childhood memories of the Book It program. This month's book club theme is a book that plants are part of the plot. I am reading The Wild Lavender Bookshop, so one of my dishes will include lavender. Now, I could go the traditional route and create a lavender pound cake or lavender shortbread cookies, but I found this recipe on the Lavender Grower's Association and decided this would be the soup for the month. Oh, my meals always include soup, a main dish, a dip (because Jenna likes dip), a themed drink, and dessert. I usually add a salad or vegetable as well, but the aforementioned is the core. 

Eric is always judgmental about soup, but it's my book club, and I like soup, so we have soup. Plus, everyone else seems to enjoy, or at least not mind, soup. And, I have adorable little soup mugs that are perfect for serving soup to a crowd. So, we are having soup every month. Maybe we will have gazpacho in the summer...but there will be soup. Anyhow, this month, the soup is Lavender Potato Soup. 

I love the addition of lavender to almost anything. I make a chicken stew with lavender, which I have shared before, but the recipes must be plant-based for book club, so I am trying Baked Potato Soup with Lavender. I will add bacon on the side in case anyone decides they can't do plant-based. Seriously, if we're being honest, who doesn't love bacon? 

Ingredients:

• 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

Directions:

1. Scrub the potatoes. Cut into 1-inch cubes. In a large soup pot, boil 2 cups of water. Cook until done. DO NOT DRAIN. Remove from heat & set aside.
2. In a small pan, sauté the onion in butter until soft but not brown. Add flour, ground lavender buds, garlic salt & pepper. Mix well, then cook for about 2 minutes, stirring constantly. Set aside.
3. Return potatoes to the stove. Heat over medium-high. Add onion mixture, milk, and sugar. Stir well. Bring to a boil. Add sour cream & cheese. Add crumbled bacon. Mix well. Reduce heat to low & simmer 15 minutes, stirring frequently. Makes 4 servings.

I think lavender is a rather unique flavor addition, but I am confident it will be delicious.  I'll let you know what the book club says, dear reader. On this overcast spring day, stay safe, be smart, enjoy simple, delicious, and unique food, and keep washing your hands.