Original Video: Making Dank Soup

Good eatings fellow Youtopers, it's your boy King Cobra JFS. We're going to make a delicious bowl of soup. And it starts with a humongous bowl and some butter to give it flavor. We're going to take some country crock original and we're going to with that, flavor our… There we are. We're going to take this bowl of butter spread and we're going to microwave. Yes, microwave I say, why? Because, once it melts, we'll have the basis for a very delicious soup. Yes, YouTube, we're going to melt that butter. We're going to melt the butter and we're going to make sure we have some of this Doritos dip spicy and nacho cheese. You're gonna want some of that Franks red-hot buffalo wild wing sauce, the original, none of that mild crap, but the O.G. Buffalo sauce. None of the mild shit, mind you. Oh, that's good. That's bloody good. That bowl is now melted. Yes, you two. That bowl is now melted. Yes, you two, we're going to add all kinds of deliciousness to this soup. So stick around, shall we? We have the melted country crock original. And they want to take some of that Doritoszy dip. There it is, there it is. And of course we're going to pour in some Frank's red-hot buffalo sauce. Just like that, beautiful YouTube. around Yes we do. Bacon bits. medium which will work just fine. And of course what would be soup without a little kinds of soup. Campbell's chunky New England clam shatter and a steak and potato soup and want to pour a little bit of each into our bowl of goodness. Wow! Shake them up, eh? Right. Steak and potatoes. They have the pop tab on them so we don't need the can opener. We do have a can opener handy if we needed one, but these do not require… require what you would call a can opener yes so in a little bit got a steak and potato flavor in there. We're going to add… See that? To the sauce we're going to add… Some New England… Klem Chowder. Shout on. Nice thing about soup is you don't gotta microwave it. If it's in the can like this, it's already cooked. I'm gonna go ahead and throw that in there. Rested that in there. Mm-hmm. So we start off with some steak and potato soup, we're going to add some new England clam chowder. I'm going to blow my shoulders a kiss. Yes, as in kiss my fucking ass. To our steak and potato soup we're going to add. We're going to add clam chiner next. There we are. Oh. You have the clam chatter is in there just like that with our cheese sauce. And our buffalo sauce. Give it a good stir, YouTube. This should give us plenty of room to finish topping off our soup. Give us plenty of room to finish topping off our soup. Now to that soup we're going to add some bacon bits. Shocker, I know, real bacon bits from Hormel. Like of course you add bacon bits to the top of it, we've had the chance to complete it. And the country crock original we're done with that as well. There's just like a little bit at the bottom for first in flavor. The French's red hot, the buffalo are probably not done with that. No way else is going to taste, but there's that. Looking ever so delightful. Stir that around, we will. Maybe add some more bacon to it before we microwave it. Maybe add some more bacon to it before we microwave it. Because now we're going to microwave it, see. Look at that soup nice and piping hot before we add some other ingredients. Add some more bacon bits to it. There we are, a perfect amount for the soup part at least. We're going to save the, some of those bacon bits for garnish. We're going to save the, some of those bacon bits for garnish. Okay, so we have our bacon bits on top of the soup and the cheese and the cheese sauce and the hot sauce. for your buffalo style wings you can also use it for your soup But there is YouTube. There's all that bacon you goodness Now I want to take YouTube some lecran medium cheddar cheese And we're going to throw on top of the bacon. We'll come back to our cheddar cheese in a minute. I wanted to get a sharp cheddar cheese, YouTube, but they were out, so they gave me whatever they had. It's a cheddar cheese, nonetheless. Now I want to take that rustic cheese and those bacon bits. And we're going to stir it around and this big crystal bowl of delight. bowl of delight. It's got the potato and steak soup mixed with the New England clam chowder. Go and stir that around. Excellent YouTube. This is going to be delightful I reckon. We might have to come back to our sauce and our bacon. Ha ha! Keep everything refrigerated and fresh for our soup. Now this by itself would make a pretty bomb-ass soup but we're not done. When we get pulled out of the microwave I'll let you know in part two but part one ladies and gentlemen now we shall stick this bowl of cheesy soupy goodness in the microwave right we're going to microwave it until that soup on the inside is piping hot right here and you can see there's like a little bit of room at the top so I want over a microwave hopefully yeah we're going to watch it like a hawk, YouTube, and we're going to microwave it into this gigantic bull of soup is… How shall I say this, piping hot like I said, you know what I'm saying? Can I throw it in there? Wow! It should be fine. Yeah. to the top of that we're going to add some goodies too so stick around for that. Or should we just do it all in one foul swoop? Instead of doing it all in one one foul swoop. Oh my, somebody's got bare. We're going to have to open one of those up for the video, huh? Save this one for later. Oh no, he did not. It's the ones he wanted but I'm just making sure you know that two minutes and four seconds that soup bowl is pretty bloody hot instead of doing it in like fucking segments you know we should just do, just do it all in one sitting. Excuse me. Oh, I got the burps. I can feel the heat coming off of it just from opening it so it's definitely ready for our next layer as soon as these four minutes are up. Big into the trolls who sent me cats food and I'm sure my neighbor's cats will appreciate that. But we don't need that for the recipe, we certainly do not. Oh good good good good just about there 34 seconds only wait when I crack open our I'm watching like a hawk. It's 18 seconds. I'm watching like a hawk. There's a reason why you want to leave like a little bit of space at the top so that way when you might you microwave it? You know what I'm saying? like a hawk is the reason why you want to leave like a limited space at the top so that way when you microwave it you go you know what I'm saying boil over okay One second. Oh, that's all hot tamales. Smells really good. Before we add layer number two, let's take our trusty spoon and just throw it around. That's some good looking soup YouTube. We're going to have a bit of beer, kind of stir that in there with the soup. We're running out of room in this bowl, we'll be cutting it pretty close. That's all right. That's quite all right. I'll go ahead and stir that splash of beer in there. Because a little bit of room left for the rest of our ingredients. Good. Good, good, YouTube. Good, good good YouTube. more bacon bits in there so this is just up Doritos There's already plenty of bacon bits in there, we don't need a whole lot more. This is just for the top of our soup. Bacon bets. and A little bit of the nachio cheese dorinos on top of those bacon bits. Go ahead and stir those into the soup. Very delicately stir the bacon bits in with the gerrinos. Delicious! Top of our soup we're going to add a little bit more of this cheese, this medium cheddar rustic cut from lacrin. Of course use whatever brand of cheddar cheese you like but we're going to add. There we go. Now to makesum room here. We don't want to over-micowave. What's a big-sum room here? Want to make some room here? An entire bag of that cheese is in there. And now we're going to microwave it once more. To melt the cheese on top. Maybe crush up a little bit more gerrinos I think for the soup at least. Give it a nice cheesy crunch, although we might use them to garnish the soup. Now I want to eat the soup down a little bit further just so we got plenty of room to microwave it. That is full to the brim, you too. Ain't no more room for soup ingredients. Now the buffalo sauce is dumbed by the cheese a bit. To the microwave it again, kind of watch it like a hawk until that cheese is melted on top. I had it set for too long. I had it set for too long. I'll work on Marko Wave Magic YouTube. I just want to make sure Marko Wave Magic, YouTube. I just want to make sure like we're going to check it every like eight minutes to make sure it's not over Marco waving over the top of it, you know. party, soup, and like eight minutes or less. Stack with calories and filled with all kinds of goodness. periodically stopping it to settle back down into the bowl There's a good bowl of soup. There's a goodbling like a cauldron. It hasn't spilled out and over yet, but we're just making sure, you know. We're at two minutes left. Holy to a little, it's bubbling pretty hot, YouTube. There's like no room left in this bowl for anything else. Like I said, it's pretty much just about there. I'll watch it like a hawk. All that cheese will melt and it'll fill up the bowl even further. We'll get it down there, hold on. Hold on. We are down to the last minute. We are down to the last minute. We are down to the last minute folks. We got 53 seconds. 63 seconds. Now I want this, I want you to see the progress of this. Look how fucking sexy that soup looks. With all that cheese and gerrinos on top. Yes. Yes. Oh look at that bowl of soup goodness YouTube. I got 44 seconds left. Just making sure it don't mark away because sometimes when you microwave stuff it overheats and with the bowl being that full, you know. There is no room in that bowl for anything else 34 seconds baby let's go 28 seconds I could see a bubbling and bubbling like a cauldron which is good because that bowl is full to the brim with a cauldron which is good because that bowl is full to the brim with a cauldron which is good because that bowl is full to the brim with some delicious soup. 18 seconds It's almost out, we got eight seconds left. It's almost out, we got eight seconds left. YouTube, that soup's done marker waving, now we're going to have to garnish it and full of the edge. Hot. Hot bowl. There is no more room in this here. Soup bowl. There is no more room in this here. Soup bowl. here soup bowl There we go There's already got Doritos in it So I don't think we need any more Doritos What do you people think? Look at that cheesy soup goodness. Would you rock this soup? Not going to lie. It smells pretty damn good. But you know what we're going to hit that with? We're going to come back in with our franks, red-hot, buffalo wind sauce, and we're going to garnish the top of it with a couple of drops. One more cat for it should do it. You too, but this soup is looking good. Got just enough Frank's red hot and then I really seal it up. That Buffalo sauce that you put on like your buffalo wings. That's looking beautiful. But it needs a garnish besides those geritos and all that cheesy goodness. I think we bust out the tricks the triscates. What do you think? Every soup needs a good cracker. I'm trying to find whole pieces of trisket to put it in there. I'm trying to find whole pieces of trisket to put in there. Like a whole trasket. Most of you, I'm going to grab the other box and open it. Because these are all just like random little chunks. And it doesn't look as good on camera, but we got… Yeah. We got this soup in the bag, folks. So… So, we're going to fresh. The other bag had triscus in it, but they're all like little chunks, you know. It wouldn't look as good on camera, so. I'm talking like when I put triscus in my soup, whole triscates man, let's go. Just kind of stick a couple of these around the prettiest looking soup? Probably not. Is it unhealthy? Oh hell yeah it's unhealthy. Take her, our whole trisk gets and just stick around the edge here. Every good soup needs a cracker. You put crackers in your soup, put the like, if you like, putting crackers in your soup. Yeah, two more triscus will do it, maybe four more. That soup is piping hot. I'll put our triscates up. See what I'm saying about our presentation YouTube. Look at that bowl of soup. Yeah, I saw another one in there. Put some triscus in the middle for a little bit of crunch action. And there you have it folks. King Cobra's spicy clam chaner, steak and potato soup with winter right around the corner. This would be a hearty, hearty meal. It'll warm me right up. I think want to let it cool off now and want to try it in my next cooking video. Set that down right there. What do you guys and gals think? Would you eat that soup? Because I want to cool off. I'm going to try it in part two, motherfuckers.