I know I’ve shared this soup recipe before, but I felt like it’s the perfect, chilly Spring afternoon for some creamy, potato delicousness in a homemade bread bowl! We also have a ton of leftover Easter ham that I need to do something with, and this is the perfect recipe for those yummy pig parts.
For the soup itself:
4 c red potatoes (diced with the peel on) I ended up using gold potatoes today because we’re under quarantine so you can’t really be picky about your potato color.
1/3 c chopped celery
1/3 c chopped onion
1 c shredded carrots
2 c cubed ham (I use leftover ham, but you can also buy the pre-cut cubes at the grocery store)
3 c chicken broth
salt and pepper to taste
5 T butter
5 T flour
2 c milk (room temperature)
2 c shredded sharp cheddar cheese
Combine potatoes, celery, onion, carrots, ham and broth in a large pot. Bring to a boil, and cook until potatoes are tender (about 10-15 minutes). Add salt and pepper to taste (not too much salt though, because the ham and the broth makes it pretty salty to begin with.)
While this mixture boils, heat a small sauce pan over medium heat. Melt your butter, then stir in the flour and let it cook until slightly thickened. Add the milk slowly while whisking until fully combined. Simmer, stirring frequently, until thickened. Remove from heat and add cheese. Stir until melted.
Add cheese mixture to your pot of vegetables and broth. Mix well and let it sit at least 10 minutes before serving. Soup will thicken as it cools. Top with a little more cheddar and some green onions if desired. If you have the time to make the homemade bread bowls below, DO IT!!!!
For the bread bowls that will leave your entire house smelling like a bakery:
2 packages of active dry yeast
2 1/4 cups warm water
1/2 cup melted butter
2 T sugar
3 t salt
6- 6 1/2 cups bread flour (all–purpose will work in a pinch)
1 egg white
sprinkle of garlic powder and oregano
Add yeast to the bottom of the bowl in a stand mixer. Pour water over top, whisk together and let stand about 5 minutes until foamy.
Add melted butter, sugar and salt. Mix together and gradually add flour, a cup at a time. Knead about 5 or 6 minutes with your dough hook on low speed until it forms a ball and completely pulls away from the sides of the bowl.
Roll the dough out of the bowl and onto a floured board. Grease the bowl by pouring bits of oil down the sides. Form your dough into a ball and return to the bowl. Turn once to coat all sides. Cover with plastic wrap and let sit in a warm area for about 90 minutes until doubled in size.
Punch the dough down to eliminate any extra air bubbles. Separate into 6 equal pieces. Form each one into a round ball and place on a greased cookie sheet. Cover with a towel and let them sit for 20 minutes.
Brush with egg wash and sprinkle with garlic and oregano. Bake at 400 degrees for about 30 minutes or until browned and delicious looking!
Cut off the tops, hollow out the bowls (make sure you save the bread middles to dip in your soup!), and fill with your gooey potatoey goodness. Enjoy :)