Recipe: Mason Jar's Baked Potato Soup (Houston)

MASON JAR'S BAKED POTATO SOUP

"Almost every popular restaurant has some version of Baked Potato Soup on the menu. This one from the Mason Jar is typical, and is sure to carry over to the new century."

3 large baking potatoes, baked
1/2 cup finely diced celery
3/4 cup each: finely diced carrots and onion
1/3 cup finely diced green onion
1 teaspoon each: white pepper, cracked black pepper, seasoned salt
and minced garlic
4 ounces bacon, diced
2 tablespoons olive oil
2 cups water
2 teaspoons chicken-seasoned stock base
2 2/3 cups whipping cream
12 ounces (3 cups) grated Swiss cheese
1 1/2 ounces (3 tablespoons) butter
1/3 cup 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; saute 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
From: Mason Jar Restaurant (Houston)
Source: The Houston Chronicle, Dec. 8, 1999