Mason Jar Baked Potato Soup
3 large baking potatoes
1/2 Cup finely chopped celery
3/4 Cup each: finely diced carrots, yellow onion
1/3 Cup finely diced green onions
1 t. each: white pepper, cracked black pepper, seasoned salt, minced garlic
4 ounce bacon, diced
2 T. olive oil
1 pint water
2 t. chicken flavor stock base
2 2/3 Cup whipping cream
12 ounce grated Swiss cheese
1-1/2 ounce butter
1/3 Cup flour
Peel potatoes, cut into 1/2 inch chunks.Set aside.
In a large bowl, mix celery, carrots, onions, peppers, salt, garlic. Set
aside.
Place bacon in a Dutch oven, cook over medium high heat until brown. Reduce heat to medium-lo, add oil. When hot add vegetable mixture and saute until well done. Add potato chucks, cook until dark brown. Add water, chciken stock base, and cream. Cook over medium heat, stirring constantly, for about 5 minutes. Fold in cheese, until blended.
Heat butter in a saucepan, over low heat. Whisk in flour, cook for 5
minutes. Add to soup, stir well. Reduce heat, stir occaisionally, cook 30
minutes.
Makes 2 quarts, serves 6