Monday - Sunday
6:00 am to 10:00 pm
Cream of Idaho® Potato & Celery Root Soup
Courtesy of Idaho Potato Commission 12 Servings • 10 Min. Prep Time • 45 Min. Cook Time| Ingredients |
|---|
| 5 oz. Idaho® dehydrated potato flakes |
| 1/2 c. cut onions |
| 6 Tbsp. leeks |
| 1 Tbsp. olive oil |
| 3/4 c. celery root |
| 4 c. chicken stock |
| 2 Tbsp. dry white wine |
| 1 tsp. Dijon mustard |
| 1/2 c. half & half |
| 1/2 c. heavy cream |
| 1/4 c. sour cream |
Directions:
1. Sauté onions and leeks in olive oil.
2. Add dehydrated Idaho® potatoes, celery root, chicken stock, white wine and mustard.
3. Bring to a boil. Simmer for 30 min.
4. Puree liquid (strain if necessary). Whisk in half and half and heavy cream.
5. Simmer for 10 min. (check thickness - should coat the back of spoon).
6. Add sour cream and check seasoning.
7. Garnish as desired.
* Recipe courtesy of Jim Blake, Chef, Big Fish, Detroit, Michigan
