A rich broth with baked potato toppings. What more could you want in this potato soup in the winter? Infusing it with cannabutter is a good idea. Get off from work, wait until your potato soup is thick and bubbly, top it with bacon, cheese and green onions, drizzle some canna oil, and it's ready to serve. It's a meal that relaxes you right at the kitchen table.
12 slices bacon
⅔ cup margarine
⅔ cup all-purpose flour
7 cups milk( cannabis-infused)
Four large baked potatoes, peeled and cubed
Four green onions, chopped
One ¼ cup shredded Cheddar cheese
1 cup sour cream
One teaspoon salt
One teaspoon ground black pepper
Make cannabis milk
In a skillet, cook bacon over low heat for 6 to 7 minutes until crisp; drain bacon on paper towels. Crumble the bacon into small pieces, then set it aside. Reserve 2 tablespoons of bacon oil in skillet. Cook onion with bacon oil over medium-high heat for 6 minutes until almost tender.
In a large pot, melt the cannabutter over medium heat. Whisk in flour until smooth. Gradually stir in milk, constantly whisking until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer for 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, frequently stirring, until cheese is melted.
Then serve and enjoy!
To know more about decarboxylation and infusion, learn more from ECRU Family!