{Fall Table} Cheesy Potato Soup

Cheesy Potato Soup in Bread Bowls

These bread bowls are from the local grocery. I’ve yet to venture into the field of bread bowl making, though I have many good roll recipes that might translate nicely. Once you have a few bread bowls, you’re ready to make this delicious soup for a crowd!

• 6 large potatoes, peeled & diced
• 3 stalks celery, diced
• 2 large carrots, diced
• (can also add zucchini, broccoli, etc.)
• 6 chicken bullion cubes or 6 tsp. granules
• White Sauce:
• ¾ c. butter
• ¾ c. flour
• 1 qt milk
• 1 c. shredded cheddar cheese

Dice your potatoes, celery, and carrots into small pieces. This makes for easier mashing later and quicker cooking. Put all veggies into a large pot and just cover with water. Add the chicken bullion and bring to a boil until veggies are tender. Remove from heat but DO NOT DRAIN!! Mash with a potato masher. Meanwhile, in another pot you’ll be making a white sauce. In the second pot, melt butter. Remove from heat and whisk in flour. Gradually whisk in milk. I like to use my stash of powdered milk in recipes like this, but you can use regular milk from a jug as well. Return this second pot to heat and stir in cheese until melted. Your sauce will gradually thicken. When you’ve got a nice thick cream sauce, combine the two pots, stirring the mashed veggie mix into the cream sauce. If your soup seems too thick, feel free to stir in some more milk.

Cut off bread bowl tops and hollow out bowl. Use these yummy bits for dunking in your soup if you like. Ladle in hot soup and enjoy, scooping out bites of bread with your soup. Talk about a warm dinner! Yum!