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.
Instructions
- 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.
- 2
Add garlic and cook for another 1 minute.
- 3
Add Chicken stock, water and salt to pot.
- 4
Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender.
- 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.
- 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.
- 7
Add sharp cheddar one handful at a time, stirring each time.
- 8
Add parmesean.
- 9
Add salt and pepper to taste (will vary greatly depending on types of cheese you use so add a little, taste, repeat).
- 10
Serve in bread bowl, soup bowl or mug.
- 11
Garnish with bacon crumbles, chives, sour cream and shredded cheese.
Recipe from foodista.com
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Ingredients (16)
- •2 Tbs Olive oil
- •1 large sweet onion – diced
- •2 tsp garlic – minced ( about 4 cloves)
- •1 quart Chicken Stock (if boxed, use one large box).
- •1 quart of water
- •2 tsp salt
- •5-6 large potatoes – cut into 1 ½ inch cubes(if Russets or baking potatoes, peel. If Red or Yukon Gold – no need to peel).
- •3 large carrots - peeled and cut into ½ inch pieces
- •1/3 Gallon of whole milk
- •½ pint Heavy Cream
- •½ stick of butter
- •½ block Veleveeta Cheese – cubed.
- •2 cups Sharp Cheedar Cheese – shredded
- •Salt and pepper to taste
- •Garnish – bacon crumbles, chives, sour cream, shredded cheese.
- •1 C Parmesean – grated