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Mason Jar's Baked Potato Soup

3 large baking potatoes, baked
1/2 C. finely diced celery
3/4 C. each: finely diced carrots and onion
1/3 C. finely diced green onion
1 t. each: white pepper, cracked black pepper, seasoned salt and minced garlic
4 oz. bacon, diced
2 T. olive oil
2 C. water
2 t. chicken-seasoned stock base
2 2/3 C. whipping cream
12 oz.(3 C.) grated Swiss cheese
1 1/2 oz. (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 medium-high heat until brown.

Reduce heat to medium-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 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.

Makes 2 quarts or 6 servings.

    
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