Jean’s Baked Potato Soup

Submitted by Kit..ty Of Canada

"Recipe from The Idaho Potato Commission"

 

• Ready In: 2hrs
• Ingredients: 13
• Serves: 12

ingredients

• 10 idaho potatoes (5 lbs.)
• 2 3⁄4 quarts chicken stock (5 1/2 lbs.)
• 3⁄4 cup margarine (6 oz.)
• 4 1⁄2 cups diced onions (1 3/4 lbs.)
• 2 cups diced celery (1 lb.)
• 1 1⁄2 cups 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
• white pepper
• 1 cup chopped green onion (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.
10. Season to taste with salt and pepper.
11. Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.

Reviews

[VickeyC]

Excellent soup! My family loved it!

 

[Kittencalrecipezazz]

This soup is delicious! I also added in a couple tablespoons fresh minced garlic when sauteeing the onions and celery, I used butter in place of margarine and reduced it to 1/2 cup, I love this soup and plan on making it many times again, thanks for sharing Kitty!...Kitten :)