Potato Bread Soup Food

ALMOST-FAMOUS BAKED POTATO SOUP

Steps:

• Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
• Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
• Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
• Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
• Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.

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.

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 BREAD SOUP

Steps:

• In large soup pot, saute onions and garlic in olive oil.
• Add potatoes, carrots and seasonings.
• Add water till potatoes are just covered.
• Bring to a boil, cover and simmer on medium until potatoes and carrots are soft (approx. 20 min). Stir.
• Add soup, cream cheese, milk, and cheese and stir till melted/blended.
• In a skillet, grill both sides of bread in margarine. Cool, then cut bread into 1" pieces and add them to the soup. Stir and serve.
• For garnish, you could top with crisp bacon crumbles, chives, and/or sour cream.
• Note: I do not recommend freezing.

ULTIMATE POTATO SOUP

Steps:

• In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
• Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.