Broccoli Cheese Soup In Bread Bowl
Serving Size / Yield
- 1 Tbs. olive oil
- 1 C. onion, chopped
- 3 C. baking potato, peeled and cubed
- 1 1/2 C. milk
- 1 (14.5-oz.) can chicken broth
- 1 1/2 C. broccoli, chopped
- 1/2 C. carrot, shredded
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 C. cheddar cheese, shredded
- 6 (8-oz.) sourdough rolls
Heat oil in a large saucepan over medium heat. Add onion and sauté for 4 to 5 minutes. Add potato, milk and broth. Bring to a boil. Partially cover, reduce heat, and simmer for 20 to 25 minutes. Remove 1 C. potato mixture and set aside.
Using an immersion blender, process the remaining potato mixture until smooth. Or place remaining potato mixture in a traditional blender, process until smooth and return to pan. Add broccoli, carrots, salt and pepper to the potato puree in the pan. Partially cover and cook over medium heat for 8 to 10 minutes, stirring frequently. Add reserved potato mixture and cook about 1 minute. Remove from heat. Add cheese and stir. Cut a circle in to top of each sourdough bread roll and hollow out the inside of each loaf. Spoon about 1 C. of soup into each bread bowl and serve immediately.