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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 Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


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 black pepper
1 tsp minced garlic
4 ounces bacon, diced
2 T olive oil
2 C water
2 tsp chicken seasoned stock base
2 2/3 C whipping cream or milk
3 C grated Swiss cheese
3 T butter
1/3 C all-purpose flour

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 med-high heat until browned. Reduce heat to med-low and add oil. When hot, add vegetable mixture; sauté until veggies are well done. Add potato chunks and cook until dark brown. Add water and base (or chicken stock) and cream; stir constantly 5 minutes. Fold in cheese until thoroughly blended. Heat butter in saucepan over low heat; whisk 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.




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