Best Tater Soup In Bread Bowl Recipes

TATER TOT SOUP

Steps:

• In a heavy soup pot, brown bacon until crispy. Remove bacon to paper towels and drain pot.
• Add frozen tater tots to pot, cook until being to thaw, 1 or 2 minutes.
• Add bacon, corn, broth and milk to pot, stir to combine. Bring to a boil. Lower heat, and simmer 12-15 minutes, until potatoes are soft. Stir to break up tots, but leave some chunks.
• Ladle into bowls, and top with pepper.

GRANNY'S TATER SOUP

Steps:

• Place all ingredients, except chives and milk, in a 4 quart slow cooker.
• Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
• Stir in milk and chives during last hour of cooking.

CHEESY BROCCOLI SOUP IN A BREAD BOWL

Steps:

• In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes., Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted., If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. , If desired, serve soup with toppings.

BREAD BOWL POTATO SOUP

Steps:

• In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
• Drain grease and return bacon, onions and celery to pot.
• Add milk, water, chicken base, salt and pepper.
• Heat over medium-high heat until very hot but do not let soup boil.
• In heavy, large saucepan over low heat, melt margarine.
• Stir in flour to make a roux.
• Mix well and let bubble, stirring 1 minute.
• If desired, a larger amount of roux can be made to produce a thicker soup.
• Gradually add roux to soup, stirring constantly.
• Continue to cook, stirring, until thick and creamy.
• Stir in potatoes, parsley and cream.
• Serve hot, garnished with cheese, bacon bits and/or onions.

TATER SOUP IN BREAD BOWL

Steps:

• 1. Peel and chop the potatoes, set aside. Chop up the onion and garlic. Place the stick of butter into a large pan, then melt, adding the onion and garlic.
• 2. Once the onion and garlic have sauteed, add the potatoes and let them get coated with the butter. Throw in the basil and some black pepper. You can also add a little paprika for more color (like a half-tablespoon). Add the can of drained corn. Put enough water to cover about a half-inch above the potatoes.
• 3. Allow to cook until the potatoes seem to be getting done. Add the evaporated milk and the cream of corn. Simmer. If it's not enough water along the way, add some more. I don't use a lot of salt which is why I didn't list it. There is salt in the cream of corn so if you use that, you can decide.
• 4. Once the soup is done, take the Panera Bread Bowls and slice off the top-not a large slice as you want to be able to hold as much soup per bowl as possible. Pull out the inside bread, leaving about a quarter to half inch thickness. Add the soup to each bowl, place the 'lid' (the piece you cut off) back onto the top. Serve.
• 5. On the aside: You could probably toast the removed bread and use it or keep it for another use.