Jean's Baked Potato Soup

Customer Rating: 5

1 Ratings 1 Comment

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)

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Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 620

Calories From Fat: 297

Total Fat: 33g

Cholesterol: 55mg

Sodium: 1181mg

Protein: 19g

(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.

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.

Customer Comments

K J Palo Alto, CA

“This is really creamy. I love the added flavor from the bacon and green onion.”

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