Ingredients:
6-7 medium Russet potatoes, peeled and diced
1 onion, diced
2-3 carrots, peeled and diced
2-3 stalks of celery, sliced
2 T. olive oil
3 T. flour
4 c. chicken stock
1 c. whipping cream
1 packet ranch dressing mix
Salt and Pepper
Boil the potatoes until softened in large stock pot. Drain and rinse with cold water. Set aside. Return the stock pot to the heat and ass the olive oil and vegetables to the pan. Season with salt and pepper to taste. Cook over medium heat until onions are opaque. Sprinkle with flour and allow to cook for 4 minutes, stirring occasionally. Slowly stir in the chicken stock. Add the ranch seasoning packet and salt and pepper to taste. Cook for 15-20 minutes on medium heat until the vegetables are softened . Add the potatoes and cream and reduce heat to low. Allow to rest for 5 minutes to thicken and warm the potatoes and cream. Serve with cheese, chives, sour cream and bacon crumbles in bread bowls.
Bread Bowls
Ingredients:
1/2 c. warm water
2 T. yeast
1 1/2 c. hot water
3 T. sugar
1 T. salt
1/3 c. shortening, melted
6 c. flour*
Dissolve yeast in 1/2 c. warm water. While that proofs, add sugar and salt to the hot water and stir to dissolve and add shortening. Allow to cool slightly. Add 2 c. flour to yeast and the sugar/salt mixture. Mix to incorporate the flour. Add remaining flour and mix/ knead until completely incorporated. Allow to rest for 10 minutes. Beat down and knead slightly. Allow to rest for 10 minutes. Beat down and knead slightly. Repeat this process 3 more times. Pre heat to 385 degrees Fahrenheit during knead and rest stage. After final beat down divide dough into eight equal parts. Shape into large rolls and place on sheet pan. Beat 1 egg with 1 t. water. Brush tops of dough with egg wash. Bake for 20-25 minutes. Cut tops off bowls and dig our bread for soup.
French Bread variation:
After final beat down and knead, cut dough in half. Roll out each half into rectangle and roll up like cinnamon rolls. Place on sheet pan and make 3 scores in the top of each loaf. Beat egg with 1 t. water. Brush top of loaves with eg wash. Bake at 385 degrees Fahrenheit for 20-30 minutes.
*If you use whole wheat flour, use 2 c. whole wheat and 2 1/2 white flour. Dough should be soft and slightly sticky and pull away from the side of the bowl. You don't want a stiff dough.