
Best Potato Cheese Soup in a bread bowl
Best Potato Cheese Soup in a bread bowl could be just the gluten free recipe you've been looking for. One portion of this dish contains about 26g of protein, 45g of fat, and a total of 750 calories. For $2.11 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up block veleveeta cheese, onion, garnish - bacon crumbles, and a few other things to make it today. It works well as a rather cheap main course. Only a few people made this recipe, and 3 would say it hit the spot. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is pretty good. Similar recipes are 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.
Diets
Ingredients

olive oil
2 Tbs

onion
1 large

garlic
4 cloves

chicken stock
1 quart

water
1 quart

salt
2 tsp

potatoes
5 large

carrots
3 large

milk
0.33333334 Gallon

heavy cream
0.5 pint

butter
0.5 stick

block veleveeta cheese
0.5

sharp cheedar cheese
2 cups

salt and pepper
8 servings

garnish - bacon crumbles
8 servings
parmesean
1 C
Cooking in Steps
-
1In 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.
olive oil
onion
stock
pot -
2Add garlic and cook for another 1 minute.
garlic
-
3Add Chicken stock, water and salt to pot.
chicken stock
water
salt
pot -
4Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender.
potato
carrot
stock
pot -
5Turn 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.
potato
stock
food processor
slotted spoon
pot
blender -
6Place 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.
velveeta cheese
butter
cream
stock
milk
wooden spoon
pot -
7Add sharp cheddar one handful at a time, stirring each time.
sharp cheddar cheese
-
8Add parmesean.
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9Add salt and pepper to taste (will vary greatly depending on types of cheese you use so add a little, taste, repeat).
salt and pepper
cheese
-
10Serve in bread bowl, soup bowl or mug.
bread bowls
bowl -
11Garnish with bacon crumbles, chives, sour cream and shredded cheese.
shredded cheese
sour cream
chives
bacon