Best Potato Cheese Soup in a bread bowl

Best Potato Cheese Soup in a bread bowl

  Ready in : 45 mins

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.

Ingredients

olive oil

olive oil

2 Tbs

onion

onion

1 large

garlic

garlic

4 cloves

chicken stock

chicken stock

1 quart

water

water

1 quart

salt

salt

2 tsp

potatoes

potatoes

5 large

carrots

carrots

3 large

milk

milk

0.33333334 Gallon

heavy cream

heavy cream

0.5 pint

butter

butter

0.5 stick

block veleveeta cheese

block veleveeta cheese

0.5

sharp cheedar cheese

sharp cheedar cheese

2 cups

salt and pepper

salt and pepper

8 servings

garnish - bacon crumbles

garnish - bacon crumbles

8 servings

parmesean

parmesean

1 C

Cooking in Steps

  1. 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.

    olive oil

    olive oil

    onion

    onion

    stock

    stock

    pot
    pot
  2. 2
    Add garlic and cook for another 1 minute.

    garlic

    garlic

  3. 3
    Add Chicken stock, water and salt to pot.

    chicken stock

    chicken stock

    water

    water

    salt

    salt

    pot
    pot
  4. 4
    Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender.

    potato

    potato

    carrot

    carrot

    stock

    stock

    pot
    pot
  5. 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.

    potato

    potato

    stock

    stock

    food processor
    food processor
    slotted spoon
    slotted spoon
    pot
    pot
    blender
    blender
  6. 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.

    velveeta cheese

    velveeta cheese

    butter

    butter

    cream

    cream

    stock

    stock

    milk

    milk

    wooden spoon
    wooden spoon
    pot
    pot
  7. 7
    Add sharp cheddar one handful at a time, stirring each time.

    sharp cheddar cheese

    sharp cheddar cheese

  8. 8
    Add parmesean.

  9. 9
    Add salt and pepper to taste (will vary greatly depending on types of cheese you use so add a little, taste, repeat).

    salt and pepper

    salt and pepper

    cheese

    cheese

  10. 10
    Serve in bread bowl, soup bowl or mug.

    bread bowls

    bread bowls

    bowl
    bowl
  11. 11
    Garnish with bacon crumbles, chives, sour cream and shredded cheese.

    shredded cheese

    shredded cheese

    sour cream

    sour cream

    chives

    chives

    bacon

    bacon