“Recipe from The Idaho Potato Commission”
READY IN:
2hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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