Baked Potato Soup with Bread Bowl

By draingal

Ingredients

• 2 1/2-lbs. baby red potatoes (quartered)
• 5 1/2 cups hot water
• 1/2-lb. bacon (diced & fried)
• 1 jumbo yellow onion (diced)
• 3 stalks celery (diced)
• 1 quart milk
• 1 quart water
• 1/4 cup chicken base
• 1 tsp. salt
• 1 tsp. black pepper
• 1 1/2 sticks margarine
• 2-lbs. flour
• 1/4 cup chopped parsley
• 1 cup whipping cream
• Bread Bowl: mix ingredients(listed below)together until soft dough forms. Scale into 4" balls, roll round and place in a warm place until double in size. Bake at 350° F degrees for 18-20 minutes. Cut out the center of the bread to form bowls.
• 2 egg whites
• 1-oz. sugar
• 4 cups cold milk
• 3/4 cup flour
• 2 1/2 Tbsp. lard
• 2 Tbsp. yeast

Preparation

Step 1

Boil potatoes in water for 10 minutes. Drain and set aside. In a large, heavy pot, sauté bacon, onions and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions and celery to pot. Add milk, water, chicken base, salt & pepper. Heat over medium-high heat until very hot; DO NOT BOIL. In large, heavy saucepan, melt margarine and add flour (called a roux). Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the roux slowly. Continue stirring soup until thick and creamy. Stir in parsley, potatoes, and cream. Garnish with shredded Colby cheese, fried bacon bits, chopped green onions or all three. Serve while hot.