EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/6214/
Jean's Baked Potato Soup
Customer Rating:
5
1 Ratings
1
Yield: 12 servings
Ingredients
| 10 |
|
Idaho potatoes (about 5 pounds)
|
|
|
| 2 3/4 |
quarts |
vegetable broth
|
|
|
| 3/4 |
cup |
butter (6 ounces)
|
|
|
| 4 1/2 |
cups |
dice onions (1 3/4 pounds)
|
|
|
| 2 |
cups |
diced celery (1 pound)
|
|
|
| 1 1/2 |
cups |
flour (6 ounces)
|
|
|
| 2 |
cups |
shredded cheddar cheese (8 ounces)
|
|
|
| 3/4 |
cup |
heavy cream (6 ounces)
|
|
|
| 3/4 |
cup |
cooked, crumbled bacon (optional)
|
|
|
| 3/4 |
cup |
sour cream (6 ounces)
|
|
|
|
|
salt and pepper to taste
|
|
|
| 1 |
cup |
chopped green onions (6 ounces)
|
|
|
Directions:
1. Bake Idaho Potatoes.
2. Cool, peel and cut into large chunks.
3. Bring broth to a boil.
4. Melt margarine in a non-reactive pot.
5. Add onions and celery; saute about 5 minutes. Add flour; cook 8-10 minutes, stirring frequently.
6. Stir in broth, blending well. Bring to a boil.
7. Add Idaho Potatoes; reduce heat and simmer 25 minutes.
8. Stir in cheddar cheese, cream and bacon (optional); heat through.
9. Remove soup from heat; stir in sour cream. Season to taste with salt and pepper.
10. Garnish each serving with green onions, additional crumbled bacon (optional) and herbs, if desired.
Recipe and Photo Courtesy of the Idaho Potato Commission
Recipe author: Jean Pitts
We substituted vegetable broth in this recipe and suggested bacon as an option to make it a meatless meal.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/6214/