Cream of Idaho® Potato & Celery Root Soup
12 (1 cup servings)
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
Sauté onions and leeks in olive oil.
Add dehydrated Idaho® potatoes, celery root, chicken stock, white wine and mustard.
Bring to a boil. Simmer for 30 minutes.
Puree liquid (strain if necessary). Whisk in half and half and heavy cream.
Simmer for 10 minutes (check thickness - should coat the back of spoon).
Add sour cream and check seasoning.
Garnish as desired.