Jean’s Baked Potato Soup

Recipe from The Idaho Potato Commission

• Ready In: 2 hrs
• 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.