The topic of this week’s into the Soup Radio is, well, the most interesting ever!?!? For those who can, cook with cannabis for (medicinal purposes). Give this soup (and butter) a try–it may just lift you up and make you feel allll better!


  • 4 pounds red potatoes
  • 2 sweet yellow onions
  • 1/2 pint heavy cream
  • 1/4 pound sharp cheddar cheese- shredded
  • 1/4 pound asiago or fontina
  • 1 quart chicken stock
  • 6 sprigs fresh thyme
  • 3-4 tablespoons sweet dairy butter
  • 3-4 tablespoons Canna Butter* (recipe below)
  • 1/2 pound bacon
  • 3 tablespoons tawny Port
  • Salt and pepper to taste
  • 3 tablespoons fresh chopped parsley
  1. Bring the chicken stock to a boil then simmer. Add the sprigs of fresh thyme. Wash, peel, and rough chop the potatoes. Boil the potatoes in salted water until soft. Caramelize (slow sauté) the onions (chopped) in the butter with salt and pepper. Add the onions and bud butter to the stock. Rinse the potatoes in cold water and add them to the stock. Slow simmer for at least two hours.
  2. Add the tawny port, then the cream. Using a hand mixer, blend the ingredients and simmer for another thirty minutes. DO NOT let the soup boil after the cream has been added! Add the and blend once again.
  3. Serve with crispy bacon and parsley as garnish.


Canna Butter

  • 1 pound butter
  • 1/2 ounze Marijuana Shake or Flour

Heat butter and marijuana flour together in the crockpot on the lowest setting for 24 hours. When cool enough to handle, pour through the double layer of cheesecloth lined strainer into the large bowl. Twist pulp in the double layer of cheesecloth to get out all the liquid butter you can. Yummie….. pour into ceramic or glass dish for cooling. Refrigerate to quicken cooling. When cool cut into large pieces, place green butter in large ziploc bag for freezing.


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