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Jean's Baked Potato Soup
Yield: 12 servings
Ingredients
- 10 Idaho Potatoes (5 lbs.)
- 2 3/4 qt. chicken stock (5 1/2 lbs.)
- 3/4 c margarine (6 oz.)
- 4 1/2 c diced onions (1 3/4 lbs.)
- 2 c diced celery (1 lb.)
- 1 1/2 c flour (6 oz.)
- 2 c shredded cheddar cheese (8 oz.)
- 3/4 c heavy cream (6 oz.)
- 3/4 c cooked, crumbled bacon
- 3/4 c sour cream (6 oz.)
- Salt and white pepper to taste
- 1 c chopped green onions (6 oz.)
Directions
- Bake Idaho Potatoes.
- Cool, peel and cut into large chunks.
- Bring chicken stock to a boil.
- Melt margarine in a non-reactive pot.
- Add onions and celery; sauté about 5 minutes. Add flour; cook 8-10 minutes, stirring frequently.
- Stir in chicken stock, blending well. Bring to a boil.
- Add Idaho Potatoes; reduce heat and simmer 25 minutes.
- Stir in cheddar cheese, cream and bacon; heat through.
- Remove soup from heat; stir in sour cream. Season to taste with salt and pepper.
- Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.*
Estimated Nutritional Analysis per Serving:
620 calories; 33g fat (293 calories from fat); 19g protein; 62g carbohydrate; 55mg cholesterol; 1181mg sodium *Not included in nutrition analysis
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