Idaho Potato and Cream Soup Recipe Video
This flavorsome appetizer from American cuisine can be easily prepared by boiling.
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
Please see video
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 minutes.
4. Puree liquid (strain if necessary). Whisk in half and half and heavy cream.
5. Simmer for 10 minutes (check thickness - should coat the back of spoon).
6. Add sour cream and check seasoning.
7. Garnish as desired.
Please see video
2. Add dehydrated Idaho® potatoes, celery root, chicken stock, white wine and mustard.
3. Bring to a boil. Simmer for 30 minutes.
4. Puree liquid (strain if necessary). Whisk in half and half and heavy cream.
5. Simmer for 10 minutes (check thickness - should coat the back of spoon).
6. Add sour cream and check seasoning.
7. Garnish as desired.
Please see video
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
