Best Potato Cheese Soup in a bread bowl

Gluten Free
Health score
20%
Best Potato Cheese Soup in a bread bowl
45 min.
8
750kcal

Suggestions

Ingredients

  • Tbs olive oil 
  • large onion diced sweet
  • cloves garlic minced
  • quart chicken stock see (if boxed, use one large box)
  • quart water 
  • tsp salt 
  • large baking potatoes red cut into 1 ½ inch cubes(if russets or baking potatoes, peel. if or yukon gold - no need to peel).
  • 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
  • cups sharp cheddar cheese shredded
  • servings salt and pepper to taste
  • servings bacon shredded sour
  • frangelico grated
  • 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.

Nutrition Facts

Calories750kcal
Protein13.8%
Fat53.42%
Carbs32.78%

Properties

Glycemic Index
34.57
Glycemic Load
36.76
Inflammation Score
-10
Nutrition Score
29.699130434783%

Flavonoids

Epigallocatechin 3-gallate
0.03mg
Luteolin
0.04mg
Kaempferol
0.54mg
Myricetin
0.51mg
Quercetin
6.09mg

Nutrients percent of daily need

Calories:749.92kcal
37.5%
Fat:45.14g
69.44%
Saturated Fat:22.74g
142.12%
Carbohydrates:62.32g
20.77%
Net Carbohydrates:58.16g
21.15%
Sugar:15.99g
17.77%
Cholesterol:115.54mg
38.51%
Sodium:1526.92mg
66.39%
Protein:26.24g
52.49%
Vitamin A:5682.45IU
113.65%
Phosphorus:594.79mg
59.48%
Vitamin B6:1.17mg
58.47%
Calcium:523.12mg
52.31%
Potassium:1598.72mg
45.68%
Vitamin B2:0.66mg
38.69%
Selenium:21.04µg
30.05%
Vitamin B1:0.44mg
29.16%
Vitamin B3:5.71mg
28.53%
Magnesium:100.83mg
25.21%
Vitamin B12:1.45µg
24.24%
Manganese:0.47mg
23.67%
Zinc:3.22mg
21.44%
Vitamin C:17.61mg
21.34%
Copper:0.39mg
19.46%
Vitamin B5:1.85mg
18.46%
Fiber:4.16g
16.63%
Vitamin D:2.47µg
16.44%
Folate:65.16µg
16.29%
Iron:2.67mg
14.81%
Vitamin K:12.83µg
12.22%
Vitamin E:1.57mg
10.5%