Potato Soup In Bread Bowls Recipes

BAKED POTATO SOUP & BREAD BOWL

Steps:

• PROCEDURE - For Soup:.
• Boil potatoes in water to cover for 10 minutes. Drain; set aside.
• Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
• Drain bacon grease and return bacon, onions and celery to pot.
• Add milk, water, chicken base, salt and pepper.
• Heat over medium-high heat until very hot but do not let soup boil.
• Melt margarine in heavy, large saucepan over low heat.
• Stir in flour to make a roux.
• Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
• Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
• Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Serve in Bread Bowl.
• PROCEDURE - For Bread Bowl:.
• Mix ingredients together until soft dough forms. (the dough should be slightly firm to the touch and form a ball. if it is too sticky add a little more flour or if it seems too dry add a little more water).
• Place dough in a lightly oiled bowl, cover and set aside until double in size, then punch down.
• Scale into 4 inch balls, roll round and place in a warm place until they double in size.
• Bake in 350' oven for 18-20 minutes. Let cool.
• Slice off top of bread and hollow out inside to form a bowl, careful not to make the "walls" too thin, about they should be about 1" to 1 1/2 thick.

POTATO LEEK SOUP IN BREAD BOWLS

Steps:

• Cut tops form bread about 3/4" thick to make "lids".
• Using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl".
• Hollow out the center.
• (Reserve removed bread to make croutons, breadcrumbs, etc.) Rub the inside of the bread b owls and "lids" with garlic and brush with olive oil.
• Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted.
• Serve soup in bowls.
• In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
• Bring to a boil.
• Reduce heat to low.
• Cover and simmer 15-20 minutes or until vegetables are tender.
• Strain soup into another pan.
• Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth; return to pan.
• Stir in cream and nutmeg.
• Spoon into hot prepared bread bowls.
• Sprinkle with parsley.

BREAD BOWL POTATO SOUP

Steps:

• In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
• Drain grease and return bacon, onions and celery to pot.
• Add milk, water, chicken base, salt and pepper.
• Heat over medium-high heat until very hot but do not let soup boil.
• In heavy, large saucepan over low heat, melt margarine.
• Stir in flour to make a roux.
• Mix well and let bubble, stirring 1 minute.
• If desired, a larger amount of roux can be made to produce a thicker soup.
• Gradually add roux to soup, stirring constantly.
• Continue to cook, stirring, until thick and creamy.
• Stir in potatoes, parsley and cream.
• Serve hot, garnished with cheese, bacon bits and/or onions.