Hot Italian Potato Soup II Recipe

Directions

In a large saucepan, melt butter and combine with onion and potatoes. Stir in celery and carrot. Simmer 10 minutes.

Add sliced lemon grass, zucchinis, and pineapple. Bring to a boil, stirring constantly. Boil for 2 minutes.

Reduce heat to low; heat briefly to just before making the soup.

Combine soup with water and seasoning packet. Bring to a boil almost immediately. Reduce heat to medium; boil for 2 minutes. Reduce heat to medium. Heat the remaining 1/2 cup butter over medium heat. Plop soup mixture into metal mixing bowls. Stir soup mixture into stockpot, mixing well after each addition.

Return stock pot to medium-low heat; heat to 350 to 375 degrees F (175 degrees C).

Place the celery in a shallow dish or on top of a soup spoon, stirring frequently. Tilt the celery along its outer edges. In a large bowl, toss together the cheese, tomatoes, onion, celery peas, lettuce, shredded cheese, jalapeno pepper and red pepper flakes. Mix with hands until well coated.

Pour soup mixture into food processor or blender. Stir constantly until smooth. Place pasta in halfway place. Pour over soup mixture. Cover pot, bring to a boil, reduce heat to slow a little, but pour half of soup mixture into pot. Simmer 10 minutes, mixing gently.

SEE NOTE From Record Keeper: If you begin to think that you need a paper roll out, be very afraid! Meat is very easily flaked if left in liquid form.

Bake uncovered in preheated oven until bubbly; about 8 minutes. Remove foil from pan and squeeze pot into oven for 2 minutes. Sprinkle with reserved lemon juice. Bake 15 minutes.