📖 foodista.com

Best Potato Cheese Soup in a bread bowl

Name: Best Potato Cheese Soup in a bread bowl
Total time: 45 min
Yield: 8 servings
Ingredients: 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; 1 C Parmesean – grated

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.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

750 kcal

Calories

26 g

Protein

45 g

Fat

62 g

Carbs

Ingredients

For 8 servings

Kitchen Tools

🔪

Kochmesser

ab €89 · Amazon

→🍲

Ninja Foodi Multi-Cooker

ab €200 · Amazon

→🥩

Gusseisenpfanne

ab €29 · Amazon

→

* Affiliate links

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.