Total Time
Prep 0 mins
Cook 2 hrs

Recipe from The Idaho Potato Commission

Ingredients Nutrition


  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.


Most Helpful

Excellent soup! My family loved it!

VickeyC February 05, 2011

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 :)

Kittencal@recipezazz November 29, 2006

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