How do you make a creamy, delicious potato soup?
Baked Potato Soup Makes 2 quarts or 6 servings 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 ounce bacon, diced 2 tablespoon olive oil 2 cup water 2 teaspoon chicken-seasoned stock base 2 2/3 cup whipping cream 12 ounce(3 cup) grated Swiss cheese 1 1/2 ounce (3 tablespoon) 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; sauté 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 lo
