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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: www.idahopotato.com
Big Fish, Detroit, Michigan/Recipe compliments of Chef Jim Blake
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