Baked Potato Soup in a Bread Bowl

I am one of those people who can’t wait for fall to get here.  I really love the summertime but truth be told, August in the Midwest gets really old, really fast.  So, I have to admit that when we turned the calendar to September and then I saw the forecast for today and it included both rain and unseasonably cool temperatures, I was pretty excited.  The first thing I did was look through my saved recipes for a nice, hearty cool-weather dish.  This one totally fit the bill and COMPLETELY hit the spot.

My mom makes a really fabulous potato soup but it’s another one of her dishes that doesn’t have a recipe.  She makes it with what she has on hand and when you ask her what’s in it she always says, “Oh, you know…a little of this and a little of that…”  Since I’m never going to be able to make my Mom’s soup on my own, I decided to try a different version.

Well, you know me.  I decided upon baked potato soup, and of course that wasn’t enough.  We needed bread bowls, too.  It’s moments like this that I’m not ashamed of my compulsive tendencies…because it’s thanks to those very tendencies that we had a fabulous dinner!  This soup is thick and creamy and really does taste like a baked potato.  I did make a couple of changes to the original recipe, but I’ve noted those below.

Don’t be scared of this one, it’s really much easier than all the steps would indicate.  Try it, you’ll love it!  Enjoy!

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Baked Potato Soup:
Yield:  Approximately 8 servings

4-5 large russet potatoes
8 Tablespoons unsalted butter
3/4  cup all-purpose flour, divided
6 cups 2% milk
2 teaspoons salt
Freshly ground black pepper, to taste
¾ cup shredded sharp cheddar cheese
½ cup green onions, chopped
3/4 cup sour cream

For topping:
Sour cream
Shredded cheddar cheese
Chopped green onions
Bacon pieces

Preheat the oven to 400° F.  Pierce the skins of the potatoes with a fork, and bake for approximately 1 hour or until done.  (Test doneness with a fork.)  Allow potatoes to cool, then scoop the flesh out and set aside.  Try to keep the potatoes in small-medium sized chunks, you don’t want large pieces but you don’t want mashed potatoes, either.

In a large Dutch oven, melt the butter. Add 1/2 cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes.  This step is important because you have to cook the flour – you don’t want your soup to just taste like flour!!  Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes, whisking frequently. Mix in the potato chunks. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove the soup from the heat, then stir in the sour cream and green onions.

Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.

Bread Bowl
Yield:  8 bread bowls

Ingredients:
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour

1 tablespoon cornmeal
1 egg white
1 tablespoon water

In the bowl of a stand mixer, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well with dough hook. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, continue to knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees.  In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Enjoy!

Source:  Baked Potato Soup:  Adapted from For the Love of Cooking  Bread Bowls:  Adapted from Allrecipes.com

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Comments

  1. Heather Farr says

    Erin you are amazing! I look forward to my Lemon Sugar emails every morning! This time though you totally out did yourself! I want it now. But it will have to wait until our temps are no longer 110 and above!

  2. Erin says

    This looks fantastic. After eating reheated frozen lasagna at a work lunch function, I’m perusing the internet for satisfying dinner options. This one is in the plan! By the way – Fantastic name!

  3. Wendy Baker says

    I LOVE potato soup, but you know how picky Greg is and he won’t eat onions. Do you think if I left them out it would have any flavor…or if I substituted dried onions instead? (I can hide those easier).
    If all else fails, I can make it for me and he can watch me eat it!! :)

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