Loaded potato soup in bread bowl

What you need:

 2 shallots ( diced)
 2 cloves of garlic (minced)
 2 tbsp flour
 1 tbsp butter

 4 cups of milk
 32oz chicken broth
 5 small to medium red potatoes ( washed and cubed)
 4 large baking potatoes ( washed)
 1tbsp salt
 1tbsp pepper

 8 slices of bacon
 1 cup of shredded cheese
4 mini sourdough rolls (remove inside of bread bowl and save for dipping)


*Per heat oven to 400 degrees*

Wash, scrub and pierce your baking potatoes.  Bake for 60 minutes. Remove from oven and cool. Remove as much skin as possible and coarsely mash. Set to side.

Place bacon on cookie sheet and bake for 12-15 minutes.  Remove from oven and place in paper towel to drain excess fat. Allow to cool and crumble bacon.

Saute diced shallots butter. Cook shallots for about 4 minutes, then garlic and cook for additional minute. Add flour,mix well and cook for additional minute. Add broth and milk, whisk vigorously until it begins to thicken.Bring to a boil and add uncooked potatoes.Turn heat to simmer, cook for 25 minutes or until potatoes are tender.

Puree soup in batches using your food processor or blender. Pour soup back into pot and add mashed baked potatoes. Salt and pepper to taste. Pour soup into the bread bowl ,garnish soup with bacon bits and shredded cheese. Green onion and croutons are optional. 


Enjoy,


Brandy Walker