Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/6214/

Jean's Baked Potato Soup

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    1 Comment

Yield: 12 servings

Ingredients

10 (about 10 pounds) Idaho russet potatoes
2 3/4 quarts chicken broth
3/4 cup butter
4 1/2 cups (1 3/4 pounds) onion, diced
2 cups diced celery
1 1/2 cups all purpose flour
2 cups (8 ounces) shredded cheddar cheese
3/4 cup heavy cream
3/4 cup cooked, crumbled bacon
3/4 cup (6 ounces) sour cream
Salt to taste
Pepper to taste
1 cup (6 ounces) chopped green onions

Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 620
Calories From Fat: 297
Total Fat: 33g
Cholesterol: 55mg
Sodium: 1181mg
Total Carbohydrates: 62g
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. 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.

Customer Comments

Recipe Rated Five Stars - Top Rating

Kylie J Palo Alto, CA

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

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Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/6214/

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