Baked Potato Soup

• 3 large baking potatoes (baked)
• 1/2 cup finely chopped celery
• 3/4 cup finely chopped carrots
• 3/4 cup finely chopped yellow onion
• 3/4 cup finely chopped green onion
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon seasoned salt
• 1 teaspoon minced garlic
• 4-6 slices of bacon
• 2 tablespoons olive oil
• 2 cups water
• 2 teaspoons chicken-flavored stock base
• 2-2/3 cups whipping cream (or half and half)
• 3 cups grated Swiss cheese (or medium cheddar)
• 1-1/2 tablespoons butter
• 1/3 cup flour

1. Peel potatoes, cut into 1/2 inch pieces - set aside
2. In large bowl mix - celery, carrots, yellow onion, green onion, white pepper, black pepper, seasoned salt and garlic - set aside
3. Put bacon in heavy bottomed saucepan or Dutch oven - cooking over med-high heat until browned
4. Reduce heat to med-low and add in olive oil - when oil is hot add in veggie mixture
5. Sauté veggie mixture until well done
6. Add in potato pieces - cook until beginning to turn brown
7. Add water, chicken base and cream (or half and half)
8. Continue cooking over medium heat (stirring continuously) for 5 minutes then add in cheese, making sure it is well blended in
9. In a separate sauce pan melt the butter and then whisk in the flour, cooking for 1-2 minutes to make a roux
10. Add roux to soup and thoroughly blend in.
11. Reduce heat and simmer for 30 minutes - stirring occasionally.

Dress this soup up with some extra chopped green onion tops, a little shredded cheddar cheese and a few extra bacon bits.