Hey, friends. Before you get too excited, I have to tell you that recipe of Bread Bowls with Cheesy Potato Soup is NOT gluten-free. Well, part of it is … the soup, but the bread? Yeah, it’s gluten-full, not gluten-free. I make it on days when I want to make the other half of my family happy. See, my son and husband are not gluten-free. They eat almost everything I make that is crafted to sit well with my daughter and me. Many things that I used to make with conventional wheat ingredients are now adapted for our gluten-free diet. In the beginning, my son refused to eat pretty much anything sans gluten. Now, he’s pretty accommodating and even compliments me on quite a few meals. This one makes him particularly happy.
A rich and creamy carb fest is how I would describe this meal. For those of you who are sans gluten, you’ll have to eat this one out of a regular bowl. If you can enjoy all things gluteny and carby, then have a seat at the table. This is your kind of meal!
It’s a very simple recipe that just takes some time to cut up a bunch of veggies. I prefer everything in a soup be bite-sized. I can’t stand having to cut up a whole anything when I’m ready to dip my spoon into the broth for a bite. I want to dip the spoon and take a bite, not try to bite half of it or spoon-cut it on the curved sides of the bowl. So, when I cut up veggies for a soup like this I make sure to cut them small. Bonus is that they cook a little faster that way too.
This is a great recipe to put in the crock pot. Put everything in except the cream and cheese and cook on low for about 6 hours. Blend with an immersion blender or countertop blender, add cream and cheese and stir well.
- 1 Tbls. butter
- ¾ cup onion, diced very small
- ¾ cup celery, diced small
- ½ cup carrots, diced
- 6 cups potatoes, cubed
- 5 c. bone broth (or enough to cover the potatoes)
- ½ tsp. thyme
- 1 tsp. salt
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- Paprika and extra cheddar cheese to serve
- Melt butter in stock pot.
- Add onion, celery and carrots and sauté until onions are translucent.
- Add potatoes, bone broth, salt and thyme and cook until the potatoes are soft. (about 15 minutes at a simmer.)
- Use an immersion blender, potato masher or a countertop blender to blend the soup part way. I don’t blend all of it but keep some nice chunks of potatoes whole for texture.
- After blending, reduce heat and add heavy cream. Stir thoroughly.
- Add cheese and stir until melted.
- Serve in bread bowls sprinkled with extra cheese and paprika.
The bread bowl recipe follows, but here are some photos to help you with shaping them. The dough is really beautiful (says the normally gluten-free baker so envious of wheat’s elasticity) so getting them round and smooth is easy.
Once the breads are baked, cool completely. To use as a bowl, cut off the very top of the bread, leaving it as thick as possible. Then, cut around the circle in the bread where you just sliced a piece off. Dig out the bowl with your fingers and don’t forget to use those soft, pillowy pieces to dip into the soup!
- 2 Tbls. yeast
- 3 Tbls. cane sugar or honey
- 2 ½ cups warm water (115-120˚)
- 2 Tbls. apple cider vinegar or white vinegar
- 1 Tbls. salt
- ⅓ cup non-GMO oil such as refined coconut (melted), avocado or olive oil
- 6-7 cups of all purpose flour
- In a large bowl combine sweetener with warm water then stir.
- Sprinkle yeast over the water then stir briefly. Allow to bloom for 5-10 minutes.
- Add vinegar, salt and oil to yeast water then stir.
- Add about half of the flour and stir well with a whisk to get rid of lumps.
- Add more flour, a scoop at a time, mixing with a spoon until stiff.
- Knead bread adding more flour as needed until the bread is no longer sticky. Knead for another 5 minutes until smooth and elastic.
- Place in a greased bowl, cover with plastic wrap or damp cloth and allow to rise until doubled in a warm place.
- Once it’s doubled in size, knead again briefly and divide into six equal pieces. (I use a food scale for this.)
- Knead each small piece and form into a small, smooth ball.
- Place on baking sheet covered in silpat or parchment.
- Brush with egg wash (1 egg + 1 Tbls. water, mixed well) and score the top with a sharp knife.
- Bake at 350˚ for about 30 minutes or until golden brown.
1 comment
Tonight’s dinner was going to be broccoli cheese soup, but then I saw this and had to try your recipe. They turned out great! My family thanks you.