Cream of Idaho® Potato & Celery Root Soup

Ingredients:

  • 5 oz. Idaho® dehydrated flakes
  • 4 oz. cut onions
  • 3 oz. leeks
  • 1 T olive oil
  • 6 oz. celery root
  • 32 oz. chicken stock
  • 4 oz. half and half
  • 4 oz. heavy cream
  • 2 oz. sour cream
  • 1 t Dijon mustard
  • 1 oz. white wine

Directions:

  1. Sauté onions and leeks in olive oil.
  2. Add dehydrated Idaho® potatoes, celery root, chicken stock, white wine and mustard.
  3. Bring to a boil. Simmer for 30 minutes.
  4. Puree liquid (strain if necessary). Whisk in half and half and heavy cream.
  5. Simmer for 10 minutes (check thickness - should coat the back of spoon).
  6. Add sour cream and check seasoning.
  7. Garnish as desired.
Ver esta receta en Español Print Recipe

Yield: 12 (1 cup servings)

Source:
Jim Blake
Big Fish
Detroit, MI

Share this Recipe

You Might Also Like

Truffled Mashed Potatoes with Crispy Mushroom Bits

Truffled Mashed Potatoes with Crispy Mushroom Bits

Mild, Medium and Hot Idaho® Potato Fries

Mild, Medium and Hot Idaho® Potato Fries

Potato Nachos with General Tso’s Chicken

Potato Nachos with General Tso’s Chicken

Ask Spuddy Image