Baked Potato Soup Bread Bowl Recipes

Steps:

• In a large saucepan, combine the first seven ingredients; heat through. , Meanwhile, cut a thin slice off the top of each loaf; set aside. Hollow out loaves, leaving 3/4-in. shells (discard removed bread or save for another use). Ladle soup into bread bowls; replace tops.

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.

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.