Jean's Baked Potato Soup

Yield:
12 servings

Ingredients:

  1. 10 Idaho potatoes (about 5 pounds)
  2. 2 3/4 quarts vegetable broth
  3. 3/4 cup butter (6 ounces)
  4. 4 1/2 cups dice onions (1 3/4 pounds)
  5. 2 cups diced celery (1 pound)
  6. 1 1/2 cups flour (6 ounces)
  7. 2 cups shredded cheddar cheese (8 ounces)
  8. 3/4 cup heavy cream (6 ounces)
  9. 3/4 cup cooked, crumbled bacon (optional)
  10. 3/4 cup sour cream (6 ounces)
  11. salt and pepper to taste
  12. 1 cup chopped green onions (6 ounces)
Directions:

1. Bake Idaho Potatoes.

2. Cool, peel and cut into large chunks.

3. Bring broth to a boil.

4. Melt margarine in a non-reactive pot.

5. Add onions and celery; saute about 5 minutes. Add flour; cook 8-10 minutes, stirring frequently.

6. Stir in broth, blending well. Bring to a boil.

7. Add Idaho Potatoes; reduce heat and simmer 25 minutes.

8. Stir in cheddar cheese, cream and bacon (optional); 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 (optional) and herbs, if desired.

Recipe and Photo Courtesy of the Idaho Potato Commission

Recipe author: Jean Pitts

We substituted vegetable broth in this recipe and suggested bacon as an option to make it a meatless meal.



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