9 Mar 2012

Homemade Bread Bowls & Disney's Loaded Baked Potato Soup

The other night i decided to make this for our family for dinner. It was super yummy, so i wanted to share it with you...

Homemade Bread Bowls

makes 12 bowls (i split it in 1/2 and made 6)
  • 5 cups warm water
  • 2 Tbsp. yeast
  • 2/3 cup sugar
Combine and let sit for 10 minutes or until yeast is bubbly.
  • 2/3 cup oil
  • 2 Tbsp. salt
  • 12-14 cups white all purpose flour
Add oil, salt, and 3 cups of flour to the yeast mixture. Mix on low speed (if in a bread mixer). Begin adding the rest of the flour 1 cup at a time until 10 cups total. Mix on high speed and continue to add the flour 1 cup at a time until the dough begins to clean the sides of the bowl and pulls away toward the middle. Do not add more that 14 cups of flour. Knead for 6 minutes.

Divide dough into 12 pieces. Make round balls. Place on large cookie sheet and let rise until doubled in size. Bake at 350 for 20-30 minutes. Cool. Cut top out and dig out bread, leaving a hollowed out bread bowl. Fill with your favorite cream soup or chowder.

We usually put the bread from the center on the plate beside the bowl and dip it into the soup. You can also eat the bowl when you are all done! YUM!

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced (i used 8 regular potatoes)
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

  1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
  2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
  3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
  4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
  5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
  6. Season to taste, and garnish with toppings.
oh so yummy!

bread bowls @ chef in training
loaded baked potato soup @ disney