Yield: 12 servings
Approximate Nutrient Content per serving:
(Does not include optional ingredients)
Please Note: Nutritional values listed may vary from final results depending on actual
measurements, products and brands used to prepare the recipe.
1. Bake Idaho Potatoes. Cool, peel and cut into large chunks. Bring chicken broth to a boil. 2. Melt margarine in a non-reactive pot. Add onions and celery; saute about 5 minutes. 3. Add flour; cook 8 to 10 minutes, stirring frequently. Stir in chicken broth, blending well. Bring to a boil. Add Idaho Potatoes; reduce heat and simmer 25 minutes. 4. Stir in cheddar cheese, cream and bacon; heat through. 5. Remove soup from heat; stir in sour cream. Season to taste with salt and pepper. Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.
Recipe and Photo Courtesy of the Idaho Potato Commission
Please note that some ingredients and brands may not be available in every store.
Palo Alto, CA
“This is really creamy. I love the added flavor from the bacon and green onion.”
Add a Comment Login
Site powered by Webstop
Bootstrap Responsive Breakpoint