Jean’s Baked Potato Soup

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 12
• 10 idaho potatoes (5 lbs.)
• 2 3/4 quarts chicken stock (5 1/2 lbs.)
• 3/4 cup margarine (6 oz.)
• 4 1/2 cups diced onions (1 3/4 lbs.)
• 2 cups diced celery (1 lb.)
• 1 1/2 cups 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
• pepper
• 1 cup chopped green onion (6 oz.)

Recipe

• 1 bake idaho potatoes.
• 2 cool, peel and cut into large chunks.
• 3 bring chicken stock to a boil.
• 4 melt margarine in a non-reactive pot.
• 5 add onions and celery; sauté about 5 minutes. add flour; cook 8-10 minutes, stirring frequently.
• 6 stir in chicken stock, blending well. bring to a boil.
• 7 add idaho potatoes; reduce heat and simmer 25 minutes.
• 8 stir in cheddar cheese, cream and bacon; heat through.
• 9 remove soup from heat; stir in sour cream.
• 10 season to taste with salt and pepper.
• 11 garnish each serving with green onions, additional crumbled bacon and herbs, if desired.