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Dr. Potato Blog

Cream of IdahoŽ Potato & Celery Root Soup


Recipe courtesy of Jim Blake, Chef, Big Fish, Detroit, Michigan

Yield: 12 (1 cup servings)

Ingredients


  • 5 oz. Idaho® dehydrated flakes  
  • 4 oz. cut onions  
  • 3 oz. leeks  
  • 1 T olive oil  
  • 6 oz. celery root  
  • 32 oz. chicken stock  
  • 4 oz. half and half  
  • 4 oz. heavy cream  
  • 2 oz. sour cream  
  • 1 t Dijon mustard  
  • 1 oz. white wine  


Directions


  1. Sauté onions and leeks in olive oil. 
  2. Add dehydrated Idaho® potatoes, celery root, chicken stock, white wine and mustard. 
  3. Bring to a boil. Simmer for 30 minutes. 
  4. Puree liquid (strain if necessary). Whisk in half and half and heavy cream. 
  5. Simmer for 10 minutes (check thickness - should coat the back of spoon). 
  6. Add sour cream and check seasoning. 
  7. Garnish as desired.
Cream of IdahoŽ Potato & Celery Root Soup »


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