Cream of Idaho® Potato & Celery Root Soup

Recipe courtesy of Chef Jim Blake of the Big Fish in Detroit, Michigan.

Recipe Ingredients:

5 ounces Idaho® dehydrated potato flakes
1/2 cup chopped onions
6 tablespoons sliced leeks
1 tablespoon olive oil
3/4 cup celery root
4 cups chicken stock or broth
2 tablespoons dry white wine
1 teaspoon Dijon mustard
1/2 cup half-and-half
1/2 cup heavy cream
1/4 cup sour cream

Cooking Directions:

1. Sauté onions and leeks in olive oil.
2. Add dehydrated potatoes, celery root, chicken stock, white wine and mustard.
3. Bring to a boil. Simmer for 30 minutes.
4. Purée mixture (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.

Makes 12 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.