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Cream of Idaho® Potato & Celery Root Soup

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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.