Pepper Potato Soup - Scott Copperman

(Makes 6 - 8 large bowls)

 

 

2 10.75 oz Cans of Campbells Cream of Potato Soup

4 soup cans (43 oz) milk

1/3 cup flour

1 shot vodka

1/2 Red Pepper - Chopped

1/2 Yellow Pepper - Chopped

1 Celery Stalk - Chopped

1/2 Onion - Chopped

2 tbs butter

3 Large baking potatoes or 7 fist sized potatos

1 "Long Hot" frying pepper - chopped

10 oz shredded Cheddar cheese

3 slices provolone cheese

1/2 tsp each of tobasco sauce, chili powder, garlic pepper, black pepper, red pepper flakes and other spices as preferred

 

 


- peel and cut potatoes into dime sized cubes... cook and drain

- combine Campbells soup and milk over low heat

- stir in flour

- stir in vegetables

- stir in cheese

- stir in potatoes

- add vodka

- add seasonings

- allow to simmer approx 1 hour or until it reaches desired thickness



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