Potato Soup in a Bread Bowl

This is a perennial favorite at my house. It is carb-laden comfort food and I know better than to eat it but sometimes I still do. The upside of the bread bowl is that it causes my kids to eat the soup. Again, the soup is not an exact science, but here is the recipe (which is basically like chunky mashed potatoes) to the best of my abilities:

Potato Soup

5 pounds potatoes, peeled and chopped into squares.
salt, to taste
2 chicken boullion cubes
3 tablespoons butter
2 tablespoons flour
3 cups milk
salt, pepper, basil, thyme
chives, grated cheddar cheese, bacon or bacon bits

Place peeled potatoes in a large stock pot with just enough water to cover. Salt the water with about 1 teaspoon salt, depending on your preference. Add chicken boullion cubes. Cook potatoes over medium heat until done.

Meanwhile, melt butter in a medium-sized skillet over medium heat. Blend in flour with a wire whisk and stir until well-blended. Add milk and spices, whisking constantly. Stir this mixture until it thickens and boils. Add flour/milk mixture to potatoes and heat through, do not boil. Soup should thicken.

Serve in bread bowls topped with chives, grated cheese and bacon bits.

Bread Bowls

1 cup warm water
2 1/2 teaspoons or 1 pkg dry yeast
1 teaspoon salt
2 tablespoons honey
2 tablespoons olive oil
4-5 cups flour (combination of whole wheat and unbleached if you wish)

Dissolve yeast in warm water. Add salt, honey and olive oil. Stir with a wire whisk or fork. Stir in flour, one cup at a time. Dough should be a tiny bit sticky but not stick to your fingers. Knead well for 3-4 minutes. Place in greased bowl and cover in warm place with a towel. Let rise for 30 minutes, then punch down.

Place tennis-ball sizes of dough on baking stone or greased cookie sheet, 3-4 inches apart. Flatten balls slightly, then cover with a towel and let rise for 45 minutes. Bake for 25-30 minutes in 350 degree oven or until nicely browned.

Remove bowls from oven and let cool slightly. Then slice a lid off with serrated knife. Hollow out bowls by gently removing inner portion with a small spoon. Fill with soup.

Come back tomorrow for a much healthier recipe--Aunt Tricia's Vegetable Soup. In spite of the vegetables it is delicious and may explain why she weighs less than I do.