Cream of Idaho® Potato & Celery Root Soup

Cream of Idaho® Potato & Celery Root Soup

Source:
Jim Blake
Big Fish
Detroit, MI

Yield: 12 (1 cup servings)

Ingredients:

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.