Mason Jar's Baked Potato Soup
Lindsay
ingredients
- 3 large baking potatoes, baked
- 1/2 cup finely diced celery
- 3/4 cup finely diced carrots
- 3/4 cup finely diced onion
- 1/3 cup finely diced green onion
- 1 teaspoon white pepper
- 1 teaspoon cracked black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon minced garlic
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 2 cups water
- 2 teaspoons chicken-seasoned stock base
- 2 2/3 cups whipping cream or milk
- 12 ounces (3 cups) grated Swiss cheese
- 1 1/2 ounces (3 tablespoons) butter
- 1/3 cup all-purpose flour
directions
- 1
Peel baked potatoes and cut into 1/2 inch chunks and set aside.
- 2
In large bowl, mix celery, carrots, onion, green onion, peppers, salt and garlic and set aside.
- 3
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 chunks and cook until dark brown. Add water, chicken base and cream and stir constantly for 5 minutes. Fold in cheese until thoroughly blended.
- 4
Heat butter in saucepan over low heat and whisk in flour and cook, stirring until flour is lightly browned to make a roux. Add roux to soup and stir until thoroughly until blended. Reduce heat.
- 5
Simmer, stirring occasionally, 30 minutes.
Source: Vicky
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