Best Potato Cheese Soup in a bread bowl

Ingredients

• 2 Tbs olive oil 
• 1 large onion diced sweet
• 4 cloves garlic minced
• 1 quart chicken stock see (if boxed, use one large box)
• 1 quart water 
• 2 tsp salt 
• 5 large baking potatoes red cut into 1 ½ inch cubes(if russets or baking potatoes, peel. if or yukon gold - no need to peel).
• 3 large carrots peeled cut into ½ inch pieces
• 0.3 Gallon milk whole
• 0.5 pint cup heavy whipping cream 
• 0.5 stick butter 
• 0.5  weight cream cheese cubed
• 2 cups sharp cheddar cheese shredded
• 8 servings salt and pepper to taste
• 8 servings bacon shredded sour
• 1 C frangelico grated
• 1 C frangelico grated

Equipment

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

Directions

1. 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.
2. Add garlic and cook for another 1 minute.
3. Add Chicken stock, water and salt to pot.
4. Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender.
5. 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.
6. 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.
7. Add sharp cheddar one handful at a time, stirring each time.
8. Add parmesean.
9. Add salt and pepper to taste (will vary greatly depending on types of cheese you use so add a little, taste, repeat).
10. Serve in bread bowl, soup bowl or mug.
11. Garnish with bacon crumbles, chives, sour cream and shredded cheese.