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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mason Jar's Baked Potato Soup Recipe

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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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