JB's Potato Soup
5 pounds Russet potatoes, peeled.
One large onion.
One bunch of celery.
One pound bacon.
One pound shredded Cheddar cheese.
Half a gallon of 2% milk.
3 cups chicken stock/broth. You *could* use vegetable bouillon, if you were so inclined.
Bay leaf, salt, pepper, dried parsley, and paprika.
Six pack of beer. I like Sam Adam's Winter Lager, but drink what you like.
- Drink a beer.
- Cut the potatoes into quarters, or smaller if it's a big tater.
- Chop celery. Dice the onion.
- Drink a beer.
- Boil potatoes and celery in water with some salt, and the bay leaf until tender. Remove bay leaf, drain, and return to pot.
- Meanwhile, cut bacon into bite sized pieces then brown. Make it pretty crispy. Set aside, but don't throw out the grease. Sautee onions in the bacon grease until clear.
- Mash up the potatoes BY HAND! Leave about 25% as decent sized hunks, but the rest should be near the consistency of, well, mashed potatoes.
- Add about 3 cups of chicken stock, and a quart or so of the milk. Add in the bacon and onions, and stir well. Throw in a few dashes of Worchestershire sauce.
- Simmer, on low heat, for a good 40 minutes. Stir often. If the soup is too thick, add more milk. If it's too thin, just let it simmer some more. Salt and pepper to taste.
- Continue to lay siege to the beer. Fight the good fight against the beer. Don't give up. Don't ever give up.
- Just before serving, add a small handful of Cheddar cheese to each bowl, then ladle soup on top. Stir, garnish with some parsley and a shake or two of paprika. Combine with a roast beef sandwich on rye bread with Havarti cheese, brown mustard and onion.
- Wash down with beer.
Bon Appetit, y'all.