(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