Mason Jar Baked Potato Soup


  • 3 large baking potatoes, baked
  • 1/2 cup finely diced celery
  • 3/4 cup finely diced carrots
  • 3/4 cup finely diced onion
  • 1/3 cup finely diced green onion
  • 1 tsp white pepper
  • 1 tsp cracked black pepper
  • 1 tsp seasoned salt
  • 1 tsp minced garlic
  • 4 oz bacon, diced
  • 2 Tbsp olive oil
  • 2 cups water
  • 2 tsp chicken-seasoned stock base
  • 2 2/3 cups whipping cream
  • 12 oz (3 cups) grated Swiss cheese
  • 1 1/2 oz (3 TBSP) 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 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 Makes 2 quarts or 6 servings

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