Source: Mason Jar Restaurant

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 teaspoon white pepper
1 teaspoon cracked black pepper
1 teaspoon seasoned salt
1 teaspoon minced garlic
4 ounces bacon, diced
2 tablespoons olive oil
2 cups water
2 teaspoons chicken-seasoned stock base
2 2/3 cups whipping cream
12 ounces (3 cups) grated Swiss cheese
1 1/2 ounces (3 tablespoons) 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; saut?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 2 quarts or 6 servings.