Jean’s Baked Potato Soup

Ingredients

• 10 Idaho Potatoes (5 lbs.)
• 2¾ qt. chicken stock (5½ lbs.)
• ¾ cup margarine (6 oz.)
• 4½ cup diced onions (1¾ lbs.)
• 2 cups diced celery (1 lb.)
• 1½ cup flour (6 oz.)
• 2 cups shredded cheddar cheese (8 oz.)
• ¾ cup heavy cream (6 oz.)
• ¾ cup cooked, crumbled bacon
• ¾ cup sour cream (6 oz.)
• Salt and white pepper to taste
• 1 cup chopped green onions (6 oz.)

Directions

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. Season to taste with salt and pepper.
10. Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.*