Bake Idaho Potatoes. Cool, peel and cut into
large chunks. Bring chicken stock to a boil. Melt margarine in a non-reactive
pot. Add onions and celery; sauté about 5 minutes. Add flour;
cook 8-10 minutes, stirring frequently. Stir in chicken stock, blending
well. Bring to a boil. Add Idaho Potatoes; reduce heat and simmer
25 minutes. Stir in cheddar cheese, cream and bacon; heat through.
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.*
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