Baked Potato Soup

I've gotten a few requests for my potato soup recipe.  I have a couple different ways to make it, but here's a family favorite.  The kids gobbled it up and had 2nds and 3rds.  No leftovers tonight!

Baked Potato Soup

2 Tbs butter, margarine or oil
1 onion, chopped
2 cloves garlic, minced or garlic powder, to taste
3-4 Baked Potatoes, cubed (leftover from a previous meal)
1/2 tsp salt
pepper, to taste
 1/4-1/2 cup diced ham or bacon, optional (also leftover from previous meal)
1/4 cup flour
4 cups milk
2 chicken bouillon cubes
Green onions, sliced, optional
shredded cheese, optional

• Melt margarine/or warm oil in soup pot over med. high heat.  Add chopped onion, garlic, cubed baked potatoes, salt, pepper, and diced ham or bacon.  Cook for about 5 minutes, until the onion gets soft and clear.  Stir in the flour until it coats everything, then add milk and bouillon cubes.  Continue cooking and stirring occasionally until the milk starts to thicken (about 10 min.).  Do not boil.  The soup will continue to thicken after it is taken off the heat.  Serve topped with green onions and cheese.

This soup works really well in bread bowls.  The bowls add that little bit of flair that takes an ordinary dinner to the next level.  Bread bowls are also great to have when you have guests.  The bowls give a "wow" factor to the meal, taste great and are very filling.  

• To make a bread bowl, divide a loaf's worth of dough into 4 pieces--four adult-sized bowls, or large roll size pieces--for 6-8 kid-sized mini bowls.  I used the french bread recipe found here.  (Other bread recipes work just as well too).  I was able to make 7 bowls--2 adults, 5 kids--from one french bread loaf which is a bit bigger than my normal loaves of bread  After shaping the dough into balls, place on a greased baking sheet and let rise in a warm place for 30-45 minutes, or until doubled in size.  Gently brush with an egg white mixed with 1 Tbs. of water, if you like crusty bread.  If not, skip it.  

(I doubled the recipe and made sandwich rolls with the other half of the dough for another meal!--hoagies/subway-type sandwiches).  I like to double recipes, such as when I make bread, muffins or cookies, or I double, or make extra of  part of the meal--like when I cook meat--I can use the prepared food later, which saves time and $$.  Excuse the tangent.  Back to the bread bowls: 

• Bake at 375 for 10 minutes, brush with egg whites again and continue baking another 10 minutes.  Cool on wire rack. 

 

• Slice top off of bread bowls.

 

• Scoop out the insides* with a spoon, or with your clean fingers.

 

• Spoon in your favorite thick soup or stew.

 

• Enjoy!

*Save the tops and insides from the bread bowls for bread crumbs to top casseroles, baked chicken, or to use in meatloaf.  Save the bread in the freezer until you need it.

Or try my personal favorite--make cheese fondu and use the leftover bread for dipping.  Simply make Deb's thick white sauce, add a couple of chicken bouillon cubes, shake in some garlic powder and onion powder and splash in some worcestershire sauce.  Add a cup of shredded sharp cheddar cheese.  Stir until the cheese is melted and mixed in with the sauce.  Season with salt and pepper, to taste.  Use to dip bread or sliced veggies.  YUM.
~Lena