fireman bob's house fire potato soup my way...

Name: Fireman Bob's House Fire Potato Soup my way...
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 5 cup(s) potatoes - peeled - 1/2 inch cubes; 2 large yellow onion - chopped fine; 2 pound(s) mushrooms - chopped - 1/2 inch pieces; 8 cup(s) vegetable broth; 2 teaspoon(s) course sea salt - or to taste; 3 teaspoon(s) fresh cracked pepper - or to taste; 1/2 cup(s) milk; 1/2 cup(s) flour; 2 teaspoon(s) ground cumin; 2 teaspoon(s) hot sauce - or to taste - your choice - i use tabasco; 1 cup(s) carrots - shredded; 1 cup(s) poblano chilies - diced fine; 2 tablespoon(s) jalapeno pepper - diced fine; 4 clove(s) garlic - minced; 8 ounce(s) cheddar cheese - grated; 8 ounce(s) sharp cheddar - grated; 2 cup(s) green onion - chopped fine

61 Pinches 5 Photos

Bob Cooney

Cottonwood Heights, UT

Updated on Dec 2, 2014

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... Love, The Fireman .....

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method Slow Cooker Crock Pot

yield 6 to 8

Ingredients

5 cups potatoes - peeled - 1/2 inch cubes
2 large yellow onion - chopped fine
2 pounds mushrooms - chopped - 1/2 inch pieces
8 cups vegetable broth
2 teaspoons course sea salt - or to taste
3 teaspoons fresh cracked pepper - or to taste
1/2 cup milk
1/2 cup flour
2 teaspoons ground cumin
2 teaspoons hot sauce - or to taste - your choice - i use tabasco
1 cup carrots - shredded
1 cup poblano chilies - diced fine
2 tablespoons jalapeno pepper - diced fine
4 cloves garlic - minced
8 ounces cheddar cheese - grated
8 ounces sharp cheddar - grated
2 cups green onion - chopped fine

How To Make fireman bob's house fire potato soup my way...

Step 1

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.

Step 2

Once the soup is cooked, using an Immersion Blender, ( Boat Motor ) Blend till all is smooth.
Step 3

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.
Step 4

Turn heat off, and add the cheeses, stirring until melted. Top with the green onions. ENJOY !!!!!
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