Breads Soup

Baked Potato Soup in Homemade Bread Bowls

DSC_4856_2I think that my two favourite kinds of soup are tomato and potato.. it just happens to be coincidence that they rhyme. I have always associated soup of any kind with Fall and Winter so it seemed appropriate to make potato soup this past week as it has started to get a little bit cooler here in San Diego. Hurray! I cannot wait to wear my boots. I might be the only one in San Diego wearing them, but it’s still going to happen.

I had mixed results on these bread bowls. They tasted absolutely delicious (so delicious that I ate all of the tops to the bread bowls after cutting them off), but they were too small for human-sized portions of soup. We ended up just putting the bread bowl in another bowl and overflowing it so that we just got a delicious mess of potato soup and bread in a bowl. That’s not a bad thing so I would probably just do it all over again, but if you wanted to be able to use the bread bowls as actual bowls, I would change this recipe to make two large bowls instead of four smaller ones.

I realized after I had already started cooking this potato soup that I didn’t have any chicken stock so I ended up using a combination of water and wine and adding some other spices to it. I came up with this recipe by reading several different recipes for potato soup and taking my favourite pieces from them all. I am pleased with how it turned out. This soup was a a little bit spicy so leave out the red peppers if you don’t want a kick to it.
DSC_4824_2Bread Bowls
1 package rapid rise yeast
1 cup warm water
1 Tablespoon sugar
1 Tablespoon olive oil
A large pinch of salt (that’s kind of an oxymoron, but don’t be stingy with the salt)
3 cups flour
1 egg white
1 Tablespoon water

Combine the yeast and warm water in the bowl of a stand mixer (you can use a regular bowl and just do a lot of kneading if you don’t have a stand mixer). Let stand for about 10 minutes or until the mixture is foamy.

Add the sugar, oil, salt and 2 cups of flour. Combine on medium speed with the dough hook fitted in your stand mixer. Add the remaining cup of flour, 1/4 cup at a time until the dough pulls away from the sides of the bowl and forms a ball. You can add more water or flour as needed if the dough is too sticky or too dry.
DSC_4798_2Coat a stainless steel bowl with olive oil and place the ball of dough in the bowl. Cover with plastic wrap and let sit in a warm place for about 1 hour or until doubled in size.
DSC_4801_2DSC_4810_2Take the dough out of the bowl and divide it into four equal pieces. Roll into balls and place onto a greased sheet pan. Cover with a towel and allow them to rise for another 30 minutes to an hour.
DSC_4814_2Beat together the egg white and the water with a fork or whisk. Brush the tops of the rolls with the egg wash.

Heat the oven to 400 degrees F. while the dough is rising the second time. Bake for 18 – 20 minutes. Allow them to cool completely then cut the tops off and hollow out each ball to make a bread bowl.
DSC_4818_2

Baked Potato Soup
8 slices bacon, chopped
1 yellow onion, chopped
2 large carrots, peeled and chopped
3 cloves garlic, minced
6 Russet potatoes, peeled and diced
2 teaspoons dried sage
1/2 teaspoon Chili powder
1 teaspoon poultry seasoning
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups water
1/2 cup dry white wine
4 Tablespoons flour
1 cup milk
1/2 cup heavy cream
1/4 cup chopped fresh Parsley
Shredded Cheddar cheese
Sour cream
Sliced green onions

Head a large pot over medium heat and add the bacon. Cook until crisp and then remove the bacon with a slotted spoon to a paper towel-lined plate and set aside. Pour out about half of the grease but keep the rest to cook the vegetables in.
DSC_4830_2Add the onions, carrots and garlic to the pot and cook for 2 to 3 minutes until softened.
DSC_4838_2Add the potatoes and spices (sage through black pepper) and continue to cook for 8 to 10 minutes more.
DSC_4841_2Pour in the water and wine and bring to a boil. Reduce the heat and simmer for 15 minutes until the potatoes are tender.
DSC_4845_2Whisk together the flour and the milk and pour into the soup. Bring the soup back to a boil and cook for another 5 minutes.
DSC_4846_2Add the soup to a blender in about 1 cup increments and blend until smooth. Return the whole mixture to the pot and stir in the heavy cream and parsley.
DSC_4848_2Serve topped with sour cream, grated cheese, bacon bits (set aside earlier) and sliced green onions.
DSC_4857_2

Baked Potato Soup in Homemade Bread Bowls
 
Ingredients
  • Bread Bowls:
  • 1 package rapid rise yeast
  • 1 cup warm water
  • 1 Tablespoon sugar
  • 1 Tablespoon olive oil
  • A large pinch of salt (that's kind of an oxymoron, but don't be stingy with the salt)
  • 3 cups flour
  • 1 egg white
  • 1 Tablespoon water
  • Baked Potato Soup
  • 8 slices bacon, chopped
  • 1 yellow onion, chopped
  • 2 large carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 6 Russet potatoes, peeled and diced
  • 2 teaspoons dried sage
  • ½ teaspoon Chili powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cups water
  • ½ cup dry white wine
  • 4 Tablespoons flour
  • 1 cup milk
  • ½ cup heavy cream
  • ¼ cup chopped fresh Parsley
  • Shredded Cheddar cheese
  • Sour cream
  • Sliced green onions
Instructions
  1. Bread Bowls:
  2. Combine the yeast and warm water in the bowl of a stand mixer (you can use a regular bowl and just do a lot of kneading if you don't have a stand mixer). Let stand for about 10 minutes or until the mixture is foamy.
  3. Add the sugar, oil, salt and 2 cups of flour. Combine on medium speed with the dough hook fitted in your stand mixer. Add the remaining cup of flour, ¼ cup at a time until the dough pulls away from the sides of the bowl and forms a ball. You can add more water or flour as needed if the dough is too sticky or too dry.
  4. Coat a stainless steel bowl with olive oil and place the ball of dough in the bowl. Cover with plastic wrap and let sit ina warm place for about 1 hour or until doubled in size.
  5. Take the dough out of the bowl and divide it into four equal pieces. Roll into balls and place onto a greased sheet pan. Cover with a towel and allow them to rise for another 30 minutes to an hour.
  6. Beat together the egg white and the water with a fork or whisk. Brush the tops of the rolls with the egg wash.
  7. Heat the oven to 400 degrees F. while the dough is rising the second time. Bake for 18 - 20 minutes. Allow them to cool completely then cut the tops off and hollow out each ball to make a bread bowl.
  8. Baked Potato Soup:
  9. Head a large pot over medium heat and add the bacon. Cook until crisp and then remove the bacon with a slotted spoon to a paper towel-lined plate and set aside. Pour out about half of the grease but keep the rest to cook the vegetables in.
  10. Add the onions, carrots and garlic to the pot and cook for 2 to 3 minutes until softened.
  11. Add the potatoes and spices (sage through black pepper) and continue to cook for 8 to 10 minutes more.
  12. Pour in the water and wine and bring to a boil. Reduce the heat and simmer for 15 minutes until the potatoes are tender.
  13. Whisk together the flour and the milk and pour into the soup. Bring the soup back to a boil and cook for another 5 minutes.
  14. Add the soup to a blender in about 1 cup increments and blend until smooth. Return the whole mixture to the pot and stir in the heavy cream and parsley.
  15. Serve topped with sour cream, grated cheese, bacon bits (set aside earlier) and sliced green onions.

 

 

Write a comment

Rate this recipe: