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Best Potato Cheese Soup in a bread bowl

 
One serving costs about $1.97

$1.97 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,gluten free lunch,soup,main course,main dish,dinner
spoonacular Score:61%

Spoonacular Score: 61%

 

Best Potato Cheese Soup in a bread bowl is a gluten free main course. This recipe makes 8 servings with 651 calories, 23g of protein, and 38g of fat each. For $1.97 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly roughly 45 minutes. This recipe from Foodista requires carrots, onion, milk, and parmesean. 3 people have tried and liked this recipe. Autumn will be even more special with this recipe. Overall, this recipe earns a good spoonacular score of 60%. One Bowl Cheese Bread, Beer Cheese in a Bread Bowl Recipe, and Creamy Ranch and Cheese Bread Bowl Dip Creamy Ranch and Cheese Bread Bowl Dip are very similar to this recipe.

Ingredients

Servings:
2 Tbs
2 Tbs olive oil
olive oil
1 large
1 large diced sweet onion
diced sweet onion
4 cloves
4 cloves garlic
garlic
1 quart
1 quart chicken stock
chicken stock
1 quart
1 quart water
water
2 tsps
2 tsps salt
salt
5 large
5 large red potatoes
red potatoes
3 large
3 large carrots
carrots
0.33 Gallon
0.33 Gallon whole milk
whole milk
0.5 pts
0.5 pts heavy cream
heavy cream
0.5 stick
0.5 stick butter
butter
0.5
0.5  cream cheese block
cream cheese block
2 cups
2 cups shredded sharp cheddar cheese
shredded sharp cheddar cheese
some
some salt and pepper
salt and pepper
some
some sour shredded bacon
sour shredded bacon
1 C
1 C parmesean
parmesean
2 Tbs olive oil
2 Tbs
olive oil
1 large diced sweet onion
1 large
diced sweet onion
4 cloves garlic
4 cloves
garlic
1 quart chicken stock
1 quart
chicken stock
1 quart water
1 quart
water
2 tsps salt
2 tsps
salt
5 large red potatoes
5 large
red potatoes
3 large carrots
3 large
carrots
0.33 Gallon whole milk
0.33 Gallon
whole milk
0.5 pts heavy cream
0.5 pts
heavy cream
0.5 stick butter
0.5 stick
butter
0.5  cream cheese block
0.5
cream cheese block
2 cups shredded sharp cheddar cheese
2 cups
shredded sharp cheddar cheese
some salt and pepper
some
salt and pepper
some sour shredded bacon
some
sour shredded bacon
1 C parmesean
1 C
parmesean

Equipment

food processor
food processor
slotted spoon
slotted spoon
wooden spoon
wooden spoon
pot
pot
blender
blender
bowl
bowl
food processor
food processor
slotted spoon
slotted spoon
wooden spoon
wooden spoon
pot
pot
blender
blender
bowl
bowl


Instructions

In a large heavy stock pot, heat 2 tbs of olive oil. When hot, add onions and cook over medium heat until translucent 2-3 mins. Add garlic and cook for another 1 minute. Add Chicken stock, water and salt to pot. Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender. Turn burner off and allow to cool until able to remove about of the potatoes with a slotted spoon to a food processor or blender. Process until potatoes turn into a paste and then add back to the stock pot. Place stock pot back on the burner and on medium heat, add milk, cream, butter and Velveeta cheese and heat until butter and Velveeta is melted. Do not bring to a boil adjust heat to low as temperature nears boiling. Stir frequently with wooden spoon and scrape bottom of stock pot frequently to prevent sticking. Add sharp cheddar one handful at a time, stirring each time. Add parmesean. Add salt and pepper to taste (will vary greatly depending on types of cheese you use so add a little, taste, repeat). Serve in bread bowl, soup bowl or mug. Garnish with bacon crumbles, chives, sour cream and shredded cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.97
Ingredient
2 Tbs olive oil
1 large diced sweet onion
4 cloves garlic
1 quart chicken stock
2 teaspoons salt
5 larges red potatoes
3 larges carrots
⅓ Gallons whole milk
½ pints heavy cream
½ sticks butter
½ cream cheese block
2 cups shredded sharp cheddar cheese
some sour shredded bacon
Price
$0.33
$0.95
$0.27
$3.04
$0.01
$3.28
$0.38
$1.71
$1.28
$0.48
$1.29
$2.42
$0.28
$15.74

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
650k Calories
23g Protein
37g Total Fat
56g Carbs
19% Health Score
Limit These
Calories
650k
33%

Fat
37g
58%

  Saturated Fat
20g
130%

Carbohydrates
56g
19%

  Sugar
17g
19%

Cholesterol
108mg
36%

Sodium
1266mg
55%

Get Enough Of These
Protein
23g
47%

Vitamin A
5689IU
114%

Phosphorus
570mg
57%

Calcium
503mg
50%

Potassium
1619mg
46%

Vitamin B2
0.64mg
38%

Vitamin B6
0.67mg
34%

Vitamin C
24mg
29%

Vitamin B3
5mg
26%

Vitamin B1
0.37mg
24%

Copper
0.49mg
24%

Magnesium
93mg
23%

Selenium
15µg
22%

Manganese
0.43mg
22%

Folate
81µg
20%

Fiber
5g
20%

Vitamin B12
1µg
19%

Zinc
2mg
19%

Vitamin D
2µg
17%

Vitamin B5
1mg
17%

Vitamin K
15µg
15%

Iron
2mg
14%

Vitamin E
1mg
10%

covered percent of daily need

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