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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Recipe from The Idaho Potato Commission Ingredients:
10 idaho potatoes (5 lbs.) |
2 3/4 quarts chicken stock (5 1/2 lbs.) |
3/4 cup margarine (6 oz.) |
4 1/2 cups diced onions (1 3/4 lbs.) |
2 cups diced celery (1 lb.) |
1 1/2 cups flour (6 oz.) |
2 cups shredded cheddar cheese (8 oz.) |
3/4 cup heavy cream (6 oz.) |
3/4 cup cooked crumbled bacon |
3/4 cup sour cream (6 oz.) |
salt |
white pepper |
1 cup chopped green onion (6 oz.) |
Directions:
1. Bake Idaho Potatoes.
2. Cool, peel and cut into large chunks.
3. Bring chicken stock to a boil.
4. Melt margarine in a non-reactive pot.
5. Add onions and celery; sauté about 5 minutes. Add flour; cook 8-10 minutes, stirring frequently.
6. Stir in chicken stock, blending well. Bring to a boil.
7. Add Idaho Potatoes; reduce heat and simmer 25 minutes.
8. Stir in cheddar cheese, cream and bacon; heat through.
9. Remove soup from heat; stir in sour cream.
10. Season to taste with salt and pepper.
11. Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.
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