Cheesy Potato Soup

With Thanksgiving behind us, we know everyone is pretty worn out from all-day cooking. We also know that your family still needs to be fed, so we wanted to share a simple, filling recipe that will go perfectly with your Turkey Day leftovers. You can also throw some of your leftover turkey chunks into this soup for a tasty addition!

Cheesy Potato Soup
4 medium potatoes, peeled and chopped
1 large onion, chopped
4 c. water
1/4 c. butter
3 T. flour
1/2 c. milk
2 c. cheddar cheese, shredded
1 tsp. salt
1/4 tsp. seasoned salt
1/4 tsp. paprika
1/8 tsp. pepper

Combine potatoes, onion, and water in a large saucepan. Bring to a boil and simmer until tender, about 20 minutes. In skillet, melt butter; add flour. Cook and stir until mixture bubbles, about 1 min. Remove from heat and stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potato mixture. Add cheese and seasonings.

My favorite way to serve the soup is in a warm bread bowl. Here is an easy way I made mine. I took one loaf of frozen bread dough and once it was thawed, but still cold, I divided it into three equal portions, forming each one into a circle. I placed them on a sprayed cookie sheet and covered them with plastic wrap that had been sprayed. Let rise until double in size. Remove wrap and bake at 350 for 25 minutes or until golden brown. Slice off the top once the bowls are cool and hollow them out with a spoon. Fill with this delicious soup or any other soup of your choice! If you need more than three bread bowls you can use as many additional frozen bread loaves as needed. Frozen rolls can also be used by combining three rolls to make one large circle. If you want larger bowls you can split the loaf in half rather than in thirds.