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Mason Jar's Baked Potato Soup




Source of Recipe


Houston Chronicle


List of Ingredients




3 large baking potatoes, baked
1/2 C. finely diced celery
3/4 C. finely diced carrots
3/4 C. finely diced onion
1/3 C. finely diced green onion
1 tsp. white pepper,
1 tsp. cracked black pepper
1 tsp. seasoned salt
1 tsp. minced garlic
4 oz. bacon, diced
2 Tbsp. olive oil
2 C. water
2 tsp. chicken-seasoned stock base
2 2/3 C. whipping cream
12 oz. (3 cups) grated Swiss cheese
3 Tbsp. butter
1/3 C. all-purpose flour


Recipe



Peel baked potatoes and cut into 1/2-inch chunks; set aside. In large bowl, mix celery, carrots, onion, green onion, peppers, salt and garlic; set aside. Place bacon in a Dutch oven and cook over medium-high heat until brown.

Reduce heat to medium-low and add oil. When hot, add vegetable mixture; sauté until vegetables are well-done. Add potato chunks and cook until dark brown. Add water, chicken base and cream; stir constantly 5 minutes. Fold in cheese until thoroughly blended.

Heat butter in saucepan over low heat; whisk in flour; cook, stirring, until flour is lightly browned to make a roux. Add roux to soup and stir until thoroughly blended. Reduce heat. Simmer, stirring occasionally, 30 minutes.