Bez's Killer Potato Soup

12 large diced potatoes WITH the skins intact
4 small diced purple onions or vidalia will also work
5 cloves of garlic, pummeled to hell
1 cup fresh spinach
2 lbs of hamburger(or ground pork if you prefer)
salt, pepper, rosemary, sage, thyme to taste
I cup milk
1 tsp of flour

dice the potatoes and onions and cover them over with about an inch of water. Begin to cook on the stove top at about med heat setting(this takes a while to cook so be patient). After about an hour add the burger meat(UNCOOKED) to the other ingredients. also add the garlic at this time. Cover and reduce heat slightly. Return every 15 minutes or so to stir the pot and make sure the meat is not binding together, the goal is to have it completely break apart in the soup. About 2 hours into the cooking I add the salt, pepper and other seasonings to the mixture and stir thoroughly, then of course recover and let it continue to cook. After another 30 minutes or so, you can add the tsp of flour....add slowly and mix well or it will clump and become a problem. Check the texture of the potatoes..they should be done thoroughly by now and actually be breaking down into the soup itself, making the consistency almost that of a stew. The whole dinner should be done at about 3 hours. reduce to warm and let sit. The soup/stew will thicken even more and I guarantee you will never have a better potato soup in your lifetime. Some folks also add milk to the mixture, and I do as well, dependant on my mood of course.


Bon Apetit!!