Best Potato Cheese Soup in a bread bowl | Made by Meaghan Moineau
**Title: "Cozy Comfort: Indulge in the Best Potato Cheese Soup in a Bread Bowl"**
**Description:**
Dive into a bowl of warmth and nostalgia with our Best Potato Cheese Soup in a Bread Bowl. This creamy, cheesy delight promises to be the star of your dinner table, offering a perfect blend of flavors that feels like a warm hug on a chilly day. With easy-to-follow instructions and a touch of family history, this recipe is a heartfelt journey into the world of comfort food.
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**The Best Potato Cheese Soup in a Bread Bowl: A Family Tradition**
When the leaves begin to change and the autumn air turns crisp, there's one dish that instantly transports me back to my grandmother’s cozy kitchen—the creamy, savory delight of Potato Cheese Soup. Nestled in a warm bread bowl, this soup was more than just a meal; it was a family tradition, a cherished memory, and a symbol of togetherness.
**Ingredients:**
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 2 cups water
- 1 teaspoon salt
- 4 red potatoes, diced
- 2 carrots, diced
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons butter
- 1 block Velveeta cheese, cubed
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- Garnishes: bacon crumbles, chives, sour cream, additional shredded cheese
**Instructions:**
1. **Prep and Sauté:**
In a large heavy stock pot, heat 2 tablespoons of olive oil over medium heat. Add diced onions and cook until translucent, about 2-3 minutes. Stir in minced garlic and cook for another minute, letting the flavors meld.
2. **Build the Base:**
Pour in the chicken stock, water, and 1 teaspoon of salt. Add diced red potatoes and carrots, bringing the mixture to a boil. Cook until the potatoes are fork-tender.
3. **Blend for Creaminess:**
Turn off the burner and let the soup cool slightly. Remove about half of the potatoes with a slotted spoon and blend them in a food processor until smooth. Return the potato paste to the pot.
4. **Add Creaminess and Cheesy Goodness:**
Place the stock pot back on medium heat. Stir in whole milk, heavy cream, butter, and Velveeta cheese. Heat gently until the butter and Velveeta are melted; be careful not to let it boil. Stir frequently with a wooden spoon, scraping the bottom to prevent sticking.
5. **Cheesy Finish:**
Gradually add the shredded sharp cheddar, one handful at a time, stirring until melted. Sprinkle in some Parmesan cheese for extra depth. Season with additional salt and pepper to taste.
6. **Serve and Savor:**
Ladle the soup into a bread bowl or your favorite mug. Top with bacon crumbles, chives, a dollop of sour cream, and extra shredded cheese for the ultimate comfort experience.
**A Nostalgic Note:**
I remember sitting at my grandmother's kitchen table, the warm aroma of simmering soup filling the air. She would often tell us stories of her childhood, her voice a gentle melody against the backdrop of bubbling pots. Each spoonful of soup was like a page from her storybook, rich with history and love. Now, every time I make this soup, those cherished memories come alive, and I feel her warmth surrounding me.
**Rate Difficulty:** 5/10
**Classification:** Main Dish
Whether it's a family gathering or a quiet evening at home, this Potato Cheese Soup in a Bread Bowl is more than just a meal—it's a memory in the making. So, gather your loved ones, share stories, and enjoy the comforting embrace of a dish that's been passed down through generations.