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CREAM OF POTATO & CELERY ROOT SOUP

Yield: 12 (1 cup servings)

INGREDIENTS:

~ 5 oz. Idaho dehydrated flakes
~ 4 oz. cut onions
~ 3 oz. leeks
~ 1 T olive oil
~ 6 oz. celery root
~ 32 oz. chicken stock
~ 4 oz. half and half
~ 4 oz. heavy cream
~ 2 oz. sour cream
~ 1 t Dijon mustard
~ 1 oz. white wine

 
DIRECTIONS:

Sauté onions and leeks in olive oil.

Add dehydrated Idaho® potatoes, celery root, chicken stock, white wine and mustard.

Bring to a boil. Simmer for 30 minutes.

Puree liquid (strain if necessary).

Whisk in half and half and heavy cream.

Simmer for 10 minutes (check thickness – should coat the back of spoon).

Add sour cream and check seasoning. Garnish as desired.


Idaho Potato Commission:  www.idahopotato.com
Big Fish, Detroit, Michigan/Recipe compliments of Chef Jim Blake