Recipe for cooking mason jar baked potato soup

Soups for Salads :: Copy-Cat Soups

Mason Jar Baked Potato Soup

Source: Mason Jar Restaurant

3 lrg. 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. extra virgin olive oil
2 C. water
2 tsp. chicken-seasoned stock base
2 2/3 C. whipping cream
12 oz. (3 C.) grated Swiss cheese
1 1/2 oz. (3 Tbsp.) butter
1/3 C. flour

Peel baked potatoes and cut into 1/2-in. chunks; set aside. In lrg. bowl, mix celery, carrots, onion, green onion, peppers, salt and garlic; set aside.

Place bacon in a Dutch oven and cook over med.-high heat until brown.

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

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

Makes approximately 2 qt. or 6 servings.