Potato bacon chowder in a bread bowl.
Ingredients: Chicken broth, half and half, cheese, turkey bacon, onion powder, minced garlic, butter, flour, potatoes, sour cream, salt, pepper, celery (optional), and bread bowls.
This was soooo good. I got the idea from a friend and then changed it to fit our family and what we had in the fridge. Here goes:
Put four potatoes in the oven and bake for an hour. Once finished, remove their skins and mash with fork.
Heat 2 tbs butter in a pot, add tsp minced garlic and some onion powder (our family doesn’t like onions). If you like celery, this is where you would add it. After a few minutes, add 1/2 cup flour (for thickening. I’m not actually sure that this is necessary, but I haven’t tried it without). Add 4 cups chicken broth and 2 cups half and half. Add mashed potatoes, and a large handful of shredded cheese. Stir until cheese is melted. Add salt and pepper to taste. Add about 1/2 cup sour cream and stir until incorporated and turn down heat to low.
While soup is cooking, cook up several strips of turkey bacon. This stuff is so delicious and you can eat it guilt free. I cut mine up BEFORE cooking them into bite size strips. (My husband doesn’t like celery, so I actually cooked the celery with the bacon. Gives it a great flavor and it can be added as a topping separately)
Hollow our your bread bowls (leave some bread on the inside. It helps the soup thicken and it’s yummy to eat aftewards).
Fill your bread bowl with the soup. Top with more shredded cheese and bacon (and celery if you have some picky eaters).