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Mason Jar's Baked Potato Soup

Source of Recipe


Internet






List of Ingredients



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






Instructions



1. 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.
   
   
2. 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.
   
   
3. Heat butter in saucepan over low heat; whisk in flour and 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.
   
   Makes 2 quarts, or 6 servings.