Jean's Baked Potato Soup

Ingredients:

  • 10 Idaho Potatoes (5 lbs.)
  • 2 3/4 qt. chicken stock (5 1/2 lbs.)
  • 3/4 cup margarine (6 oz.)
  • 4 1/2 cup diced onions (1 3/4 lbs.)
  • 2 cups diced celery (1 lb.)
  • 1 1/2 cup 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 and white pepper to taste
  • 1 cup chopped green onions (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. Season to taste with salt and pepper.
  10. Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.*
Print Recipe

Yield: 12 servings
Calories: 620
Sodium: 1181 mg
Fat: 33 g
Protein: 19 g
Cholesterol: 55 mg

Source:
Jean Pitts
Sodexo at Northwestern University
Evanston, Illinois

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