Best Potato Cheese Soup in a bread bowl
If you have approximately 45 minutes to spend in the kitchen, Best Potato Cheese Soup in a bread bowl might be an excellent gluten free recipe to try. For $2.11 per serving, you get a main course that serves 8. One serving contains 750 calories, 26g of protein, and 45g of fat. 3 people have made this recipe and would make it again. This recipe from Foodista requires garnish - bacon crumbles, onion, butter, and milk. It can be enjoyed any time, but it is especially good for Autumn. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. One Bowl Cheese Bread, Beer Cheese in a Bread Bowl Recipe, and Creamy Ranch and Cheese Bread Bowl Dip Creamy Ranch and Cheese Bread Bowl Dip are very similar to this recipe.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 Tbs Olive oil
1 large sweet onion – diced
2 tsp garlic – minced ( about 4 cloves)
1 quart Chicken Stock (if boxed, use one large box).
1 quart of water
2 tsp salt
5-6 large potatoes – cut into 1 ½ inch cubes(if Russets or baking potatoes, peel. If Red or Yukon Gold – no need to peel).
3 large carrots - peeled and cut into ½ inch pieces
1/3 Gallon of whole milk
½ pint Heavy Cream
½ stick of butter
½ block Veleveeta Cheese – cubed.
2 cups Sharp Cheedar Cheese – shredded
Salt and pepper to taste
Garnish – bacon crumbles, chives, sour cream, shredded cheese.
1 C Parmesean – grated
Equipment:
pot
food processor
slotted spoon
blender
wooden spoon
bowl
Cooking instruction summary:
In a large heavy stock pot, heat 2 tbs of olive oil. When hot, add onions and cook over medium heat until translucent 2-3 mins. Add garlic and cook for another 1 minute. Add Chicken stock, water and salt to pot. Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender. Turn burner off and allow to cool until able to remove about of the potatoes with a slotted spoon to a food processor or blender. Process until potatoes turn into a paste and then add back to the stock pot. Place stock pot back on the burner and on medium heat, add milk, cream, butter and Velveeta cheese and heat until butter and Velveeta is melted. Do not bring to a boil adjust heat to low as temperature nears boiling. Stir frequently with wooden spoon and scrape bottom of stock pot frequently to prevent sticking. Add sharp cheddar one handful at a time, stirring each time. Add parmesean. Add salt and pepper to taste (will vary greatly depending on types of cheese you use so add a little, taste, repeat). Serve in bread bowl, soup bowl or mug. Garnish with bacon crumbles, chives, sour cream and shredded cheese.
Step by step:
1. In a large heavy stock pot, heat 2 tbs of olive oil. When hot, add onions and cook over medium heat until translucent 2-3 mins.
2. Add garlic and cook for another 1 minute.
3. Add Chicken stock, water and salt to pot.
4. Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender.
5. Turn burner off and allow to cool until able to remove about of the potatoes with a slotted spoon to a food processor or blender. Process until potatoes turn into a paste and then add back to the stock pot.
6. Place stock pot back on the burner and on medium heat, add milk, cream, butter and Velveeta cheese and heat until butter and Velveeta is melted. Do not bring to a boil adjust heat to low as temperature nears boiling. Stir frequently with wooden spoon and scrape bottom of stock pot frequently to prevent sticking.
7. Add sharp cheddar one handful at a time, stirring each time.
8. Add parmesean.
9. Add salt and pepper to taste (will vary greatly depending on types of cheese you use so add a little, taste, repeat).
10. Serve in bread bowl, soup bowl or mug.
11. Garnish with bacon crumbles, chives, sour cream and shredded cheese.
Nutrition Information:
covered percent of daily need
