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Mason Jar's Baked Potato Soup Recipe

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This recipe for Mason Jar's Baked Potato Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Monday, December 31, 2007

Category:
Category:

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

Directions:
Directions:
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; saute until 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.

Number Of Servings:
Number Of Servings:
6 servings 2 qt.
Preparation Time:
Preparation Time:
1 hour

 

 

 

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