Fireman Bob's House Fire Potato Soup my way...

Bob Cooney


Please know that this recipe is from my heart and is therapy for me today...
This recipe today kept me moving forward and hopefully will get me through the next few days....

I hope You all enjoy this as much as I do...

The Fireman .....

pinch tips: How to Cut a Watermelon




6 to 8


20 Min


1 Hr 15 Min


Slow Cooker Crock Pot


5 c
potatoes - peeled - 1/2 inch cubes
2 large
yellow onion - chopped fine
2 lb
mushrooms - chopped - 1/2 inch pieces
8 c
vegetable broth
2 tsp
course sea salt - or to taste
3 tsp
fresh cracked pepper - or to taste
1/2 c
1/2 c
2 tsp
ground cumin
2 tsp
hot sauce - or to taste - your choice - i use tabasco
1 c
carrots - shredded
1 c
poblano chilies - diced fine
2 Tbsp
jalapeno pepper - diced fine
4 clove
garlic - minced
8 oz
cheddar cheese - grated
8 oz
sharp cheddar - grated
2 c
green onion - chopped fine

Directions Step-By-Step

In a large Dutch Oven, put the water in and add the potatoes, salt, and onions and bring to a boil for 5 minutes.

In a large skillet, mushrooms, carrots, poblano, jalapenos, garlic and cumin, and slowly cook till all is tender.

Place the " skillet " ingredients into the Dutch Oven with the hot sauce and simmer for 60 minutes very low and slow.
Once the soup is cooked, using an Immersion Blender, ( Boat Motor ) Blend till all is smooth.
In a bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until soup is thickened to your liking.
Turn heat off, and add the cheeses, stirring until melted.

Top with the green onions.

ENJOY !!!!!

About this Recipe