Jean’s Baked Potato Soup

Jean's Baked Potato Soup
Print Recipe
Jean's Baked Potato Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. 1. Bake Idaho Potatoes. Cool, peel and cut into large chunks. Bring chicken broth to a boil.
  2. 2. Melt margarine in a non-reactive pot. Add onions and celery; saute about 5 minutes.
  3. 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. 4. Stir in cheddar cheese, cream and bacon; heat through.
  5. 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.