Jean's Baked Potato Soup

Jean's Baked Potato Soup

Source:
Jean Pitts
Sodexo at Northwestern University
Evanston, Illinois

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

Ingredients:

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.*