BAKED POTATO SOUP

3 large baking potatoes, baked
l/2 cup finely diced celery
3/4cup ” ” carrots
3/4 cup ‘ ‘ ONIONS
l/3 cup finely diced green onion
l tsp. whtie pepper
l tsp. balck pepper
l tsp. seasoned salt
l tsp. micned garlic
4 oz. bacon, diced
2 tbsps. olive oil
2 cups water
2 tsp. chicken seasoned stock base
2-=2/3 cup whipping cream
l2 oz. grated Swiss cheese (3 cups)
3 tbsps. butter
l/3 cup flour
Peel baked potatoes and cut into l/2″ chunks; set aside. In large bowl mix celery, carrots, onion, green onions
oeooers, s&p and garlic; set aside. Palce bacon in a dutch oven and cook over med high heat until brown. Reduce heat to med low and add oil. When hot add vegetable mixture; saute until veggies are well done. Add potato chunks and cook until dark brown. Add water, chicken base and cream; stir constantly 5 mins. 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 mins.
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