3 large baking potatoes, baked
2 sticks finely diced celery
2 finely diced carrots
1 finely diced onion
2 finely diced spring onions
1 teaspoon white pepper
1 teaspoon cracked black pepper
1 teaspoon seasoned salt
1 teaspoon minced garlic
2 slices bacon, diced
2 tablespoons olive oil
400ml cups water
2 teaspoons chicken-seasoned stock base
330ml whipping cream
400g grated Swiss cheese
3 tablespoons butter
100g plain 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 an oven dish 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.
Simmer, stirring occasionally, 30 minutes.
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