Jean's Baked Potato Soup | Idaho Potato Commission
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...
Ingredients
- 10 Idaho Potatoes (5 lbs.)
- 2 3/4 qt. chicken stock (5 1/2 lbs.)
- 3/4 cup margarine (6 oz.)
- 4 1/2 cup diced onions (1 3/4 lbs.)
- 2 cups diced celery (1 lb.)
- 1 1/2 cup 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 and white pepper to taste
- 1 cup chopped green onions (6 oz.)
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