"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cheesy Bread Bowl Soup Recipe

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This recipe for Cheesy Bread Bowl Soup, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Friday, April 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound bacon
1/2 white onion, diced
4 russet potatoes, chopped
4 cups heavy cream
salt & pepper to taste
2 cups grated cheddar cheese
1 T. all-purpose flour
1 large round sourdough bread pone

Directions:
Directions:
Cook bacon til crispy in a big stainless pot that has a lid. Remove bacon & crumble, leaving the drippings in the pot. Cook the onion & potatoes in the bacon drippings - at first cover so that some steam softens the potatoes for about 5 minutes. Then take off the lid & stir them around like making fried potatoes on low heat so they won't stick, about 10 more minutes til tender. Stir in the cream, salt & pepper. Dredge the cheese in flour & slowly add the cheese to the pot. Stir til melted, add crumbled bacon & serve in a hollowed out sourdough bread pone.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is like the bread bowls at Atlanta Bread. You can use the bread you hollowed out to serve with the soup, or you can slow bake them to use for croutons.

 

 

 

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