Potato Leek Chowder & Bread Bowls

I look forward to the cooling weather specifically for this soup. I have been making it for a few years now. As soon as it is cold enough for soup this is on my menu. I love serving it in bread bowls because, well, I love bread! You won't be disappointed if you make this. It is delicious, hearty, filling, yummy... well, you get the point! It is GOOD!

Potato Leek Chowder

1 TBSP olive oil

3 cups finely chopped leeks

5 cups chicken broth

3 cups cubed potato

3 cups chopped cauliflower

1 cup milk

1 can cream style corn

1/2 lb bacon, cooked and crumbled

salt and pepper to taste

shredded cheddar cheese

Heat oil in dutch oven or large pot. Add leek and cook until tender. Set aside.

Combine broth, potato, and cauliflower in pot; bring to a boil. Reduce heat and simmer 25 minutes or until potatoes are tender. Cool 10 minutes; stir in milk.

Process with hand blender until smooth or transfer to regular blender in batches. Pour mixture back into pot. Stir in leek, corn, salt, pepper, and bacon. Cook until heated through.

Pour into bread bowls or soup bowls; top with shredded cheese.

Bread Bowls

Recipe from AllRecipes

2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour

1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.