Soup Jean’s Baked Potato Soup Jean's Baked Potato Soup Print Recipe CourseSoup Jean's Baked Potato Soup Print Recipe CourseSoup Ingredients 10 Idaho russet potatoes about 10 pounds 2 3/4 quarts chicken broth 3/4 cup Butter 4 1/2 cups onion diced, 1 3/4 pounds 2 cups diced celery 1 1/2 cups all purpose flour 2 cups shredded cheddar cheese 8 ounces 3/4 cup heavy cream 3/4 cup cooked crumbled bacon 3/4 cup sour cream 6 ounces Salt to taste Pepper to taste 1 cup chopped green onions 6 ounces Servings: Instructions 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.