FIREMAN BOB'S HOUSE FIRE POTATO SOUP MY WAY...

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

Provided by Bob Cooney @firemanbob65

Number Of Ingredients 17

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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

Steps:

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 !!!!!