Kwille doesn't cook often, but when he does he goes all out. Last year we created Kwille's Chili recipe which was a winner with our families. This year Kwille decided he wanted to make potato soup, so he found a recipe he liked and together we made a few changes to liven up the recipe. This goes great with my Honey Wheat Beer Bread. This also gave me a chance to use my brand new stock pot!
- 2.5 lbs Potatoes
- Half of a large sweet onion
- 1/2 lb Bacon
- 3 Celery Stalks
- 2 cups Carrots
- 10 cups Water
- 8-10 Bouillon cubes (Chicken flavor)
- 3 Garlic cloves (minced)
- 1.5 tsp Salt
- 1.5 tsp Pepper
- 2 tsp Basil leaves
- 1/2 tsp Crushed Red Pepper
- 2-3 tsp Hot Sauce
- 1/2 pint Heavy Whipping Cream
- 1 cup Cheddar cheese
- 1/2 cup butter
Steps:
- Cook the bacon in a skillet, while the bacon is cooking you can cut up your vegetables.
- Once the bacon is done, set it aside, you won't need it until later. Add the celery, onion, carrots, and potatoes to a good sized pot.
- Add the water (we measured 10 - that gave us plenty of water to boil off without drying out any of the vegetables). Boil uncovered until a rolling boil occurs.
- Add the bouillon cubes, garlic, salt, pepper, basil, crushed red pepper, and hot sauce. Turn the heat down to create a light boil and cover the pot. Boil for 2-3 hours (until potatoes are soft but not mushy).
- Add bacon, cream, cheese and butter. Simmer for 30 minutes.
Kwille peeling the potatoes.