Baked Potato Soup & Bread Bowl

Recipe by LilPinkieJ
READY IN: 45mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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