Potato Cheese Soup and Bread Bowls

BREAD BOWLS

1/2 cup warm water

4 1/2 tsp yeast

2 cup hot water

3 tbsp sugar

6 cups flour

1 tbsp salt

1/3 cup oil

Dissolve yeast in warm water

Combine 3 cups of flour with hot water, sugar, salt, and oil. Add yeast and remaining flour and mix together. Allow dough to rest for 10 minutes and then stir down. Repeat the rest and stir down 4 times.

Turn onto a floured surface and divide into 4 parts. Roll dough out and then tuck edges under to make a ball shape. Arrange the seam side down on a greased cookie sheet. Cover and let rise for 30 minutes. Brush with beaten egg.

Bake at 375 for 20 minutes. (Cooking time may vary by oven)

Note: This also makes good French Bread (what the recipe was originally written for): divide into 2-3 parts, then roll out with rolling pin and roll up into loaf form, slash diagonals into top before brushing with egg

POTATO CHEESE SOUP

1 Tbsp butter

1 cup diced carrots

4 cups chicken broth

5 cups russet potatoes (peeled and cubed)-- about 4 medium potatoes

1 tsp dried basil

1/4 tsp salt

1/8 tsp pepper

Cheese Sauce

3 Tbsp butter

1/4 cup all-purpose flour

1 1/2 cup milk

8 oz sharp cheddar cheese (grated) -- 2 cups

Melt 1 tbsp of butter in large stock pot over medium-high heat, add carrots and saute until softened -- about 3-4 minutes

Add the broth, potatoes, basil, salt and pepper and bring to a boil.

Lower heat and simmer until potatoes are tender -- about 20 minutes.

While soup is simmering, make cheese sauce. Melt 3 tbsp butter in medium sauce pan over medium high heat. Whisk in flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened. Add the cheese and stir until cheese is both melted and thoroughly combined.

Gradually, pour the sauce into the soup and stir until blended.