Have you ever eat loaded cheesy baked potato soup in a bread bowl ? The soft bread perfectly married to the cheesy goodness within. So delicious !
4 large Yukon Gold potatoes
10 tbsp. butter (1 stick + 1/4)
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
6 1/2 cups milk
10 slices American cheese, broken into pieces
3/4 cup shredded sharp cheddar cheese
1/4 cup thinly sliced green onions
4 mini bread loaves, preferably sourdough
optional: 10 bacon strips, cooked and crumbled, for garnish
1. Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Scoop out potatoes from skin so that they are a pulp-like consistency. (They should be like chunks, not mashed!)
2. Meanwhile, make the bread bowls. Carve out a circle from the center of each loaf, angling the knife so that you produce a cone shape. Carefully remove top from bread. Carve out additional room in the center of the loaf, if desired.
3. In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add 6 cups milk, reserving the last 1/2 cup. Bring to a boil; cook and stir for another minute. Whisk in cheeses and remaining milk, a little at a time. Remove from heat and stir in potatoes.
4. Ladle soup into each bread bowl. Garnish with scallions, bacon, and additional cheddar cheese. Serve with bread toppers.
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