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Chef with red wine glass


Yield: 12 (1 cup servings)


    ~ 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


Sauté onions and leeks in olive oil.

Add dehydrated Idaho® potatoes, celery root, chicken stock, white wine and mustard.

Bring to a boil. Simmer for 30 minutes.

Puree liquid (strain if necessary).

Whisk in half and half and heavy cream.

Simmer for 10 minutes (check thickness – should coat the back of spoon).

Add sour cream and check seasoning. Garnish as desired.

Idaho Potato Commission:
Big Fish, Detroit, Michigan/Recipe compliments of Chef Jim Blake



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