4 pounds red potatoes
2 sweet yellow onions
12 pint heavy cream
12 pound sharp cheddar cheese- shredded
1-quart chicken stock
6 sprigs fresh thyme
1/2 C "cannabutter" see other thread how to make this
12 pound bacon
3 tablespoons tawny Port (or more J )
Salt and pepper to taste
3 tablespoons fresh chopped parsley
Bring the chicken stock to a boil then simmer. Add the sprigs of fresh thyme. Wash, peel, and rough chop the potatoes. Boil the potatoes in salted water until soft. Caramelize (slow sauté) the onions (chopped) in 1/2 the butter with salt and pepper. Add the onions and butter to the stock. Rinse the potatoes in cold water and add them to the stock. Slow simmer for two hours.
Add the tawny port, then the cream. Using a hand mixer blend the ingredients and simmer for another thirty minutes. Do NOT let the soup boil after the cream has been added! Add the cheddar cheese and blend once again.
Serve with crispy bacon and parsley as garnish. Yum!
Personal Preference: I got this recipe off of the AAMC site several years ago. I changed very little. The first time I ever gave my husband (while dating :)/>)green food this is what I made, we still reminise over it. Since he and I are both patients and try to not smoke very much we make a lot if foods using cannabis.
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Favorite Potato Soup
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