A Bountiful Kitchen

11/24/15

Pumpkin Banana Bread with Orange Glaze

Thanksgiving morning is always a flurry of getting the turkey in the oven and preparing dishes for the big meal. Breakfast is usually an afterthought and ends up being toast or a bowl of cereal. This year, I'm making Pumpkin Banana Bread with Orange Glaze the day before, so we can cut a few slices to enjoy with eggs and fruit.

This recipe is similar to the Great Harvest Pumpkin Bread Copycat I made last year, but uses up those bananas sitting on my counter that are too ripe for smoothies :)

I hope you and your family enjoy a day filled with good food and great memories.

Happy Thanksgiving!

Pumpkin Banana Bread with Orange Glaze
A Bountiful Kitchen

3 large eggs
2 cups granulated sugar
1 cup vegetable or canola oil
1 cup Libby's pumpkin (not pumpkin pie filling)
2 overripe bananas, peeled
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon

glaze:
1/2 cup powdered sugar
1 tablespoon orange juice
1 teaspoon half and half
dash of salt

Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 350 degrees.
Place eggs in a mixing bowl. Beat for about 1 minute. Add sugar beat again for 1 minute. Add the oil, pumpkin, bananas and vanilla. Beat until all ingredients are incorporated.
Place the flour, baking soda, baking powder, salt, and cinnamon into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated.
Pour the mixture into the prepared loaf pans.
Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached.
Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove and cool completely on wire rack.
Mix glaze with whisk. Place wire rack over a cookie sheet. Pour the glaze over the loaves and let any excess glaze drip onto the cookie sheet.
Yields 2 loaves

Tips:
-I make a liner for the loaf pan by placing parchment or wax paper under the pan and tracing around the bottom of the pan. Cut the paper on the line. Place the paper in the bottom of the loaf pan and spray sides of pan and bottom (on top of the paper liner) generously with cooking spray.
-I bake in 4 1/2 x 8 1/2 pans. When I place the batter in the pans, they fill the pans over 3/4 full. There is about a 1/2 - 3/4 inch space to the top of the loaf pan. This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set.

11/20/15

Winner of the Williams Sonoma Thanksgiving Giveaway!

Congratulations to Jamie Neider (@jamieneider), you are our Williams Sonoma gift card giveaway winner!! You have 24 hours to claim this prize by emailing me your mailing address.

11/16/15

My Mother in Law's Rolls (Doreen's Rolls)

My mother in law taught me how to make rolls when I was first married over 33 years ago. This recipe has been in my husbands family for years and is one of our kids' favorite! It is one of my favorite recipes because it calls for dried milk, which I store for emergencies. Doreen's Rolls have become legendary among our family and friends.
If you've never made homemade rolls, I highly suggest this recipe, the dough is very soft and pliable and so easy to handle! They are the perfect shape for stuffing a bit of turkey and cranberry sauce inside for the best after Thanksgiving snack.

My Mother-in-Law's Rolls (Doreen's Rolls)
A Bountiful Kitchen

2 tablespoons yeast
1/2 cup water
1 teaspoons sugar

2 eggs
1/2 cup vegetable oil
1 cup warm water
1/3 cup sugar
1/2 cup powdered milk

5 cups flour , approximately (plus more for rolling out)
1 teaspoon salt

cooking spray
melted butter, about 6 tablespoons

Sprinkle yeast over 1/2 cup warm water and 1 teaspoon sugar in large bowl or in the bowl of a stand mixer.
Let yeast bubble and rise for about 5 minutes. Whisk eggs, vegetable oil, additional 1 cup warm water and sugar into bowl with yeast mixture. Whisk in powdered milk.
Mix 4 cups of flour and one teaspoon salt into the liquid mixture above until dough/batter is smooth. The mixture will be sticky. Add additional flour, 1/2 cup at a time until dough is to the barely not-sticky consistency. Usually this will total about 5-6 cups flour.
Scrape down the sides of the bowl with a rubber spatula or flexible dough scraper, and spray the sides of the bowl with vegetable oil spray, such as PAM. Cover with plastic wrap or light towel. Set in warm place to rise for about 30-40 minutes.
When ready to roll out, melt butter in a bowl and grease one to two cookie sheets or jelly roll pans. Set aside, close to where the rolls will be shaped.
Flour a clean surface (about 1/3 cup flour) and dump the dough onto surface.
Pat or roll the dough out to about 1/2 inch thick.
Using a biscuit cutter or glass, cut the rolls, as close together as possible.
Take the cut-out dough and dip half of one side of the dough into the melted butter.
Fold the dough to form a Parker house roll shape or a half-moon, stretching the dough a bit, so it won't come unfolded during the second rise.
Place the shaped dough onto the greased cookie sheet. Repeat until all of the dough is shaped. let pan sit in warm place for about 30 minutes. Preheat oven to 350 degrees with rack in center of oven.
Bake for about 12-15 minutes or until rolls are browned on bottom and top.
Serve warm with butter and jam.

Tips:
-I like to warm the bowl I am using to make rolls by running warm water over the outside of the bowl in the sink for a few seconds. Make sure to dry the bowl before using.
-The perfect temperature for water used with yeast is the same temperature you would use to bathe a baby! Not too warm, not too cold. If you remember this, you will not go wrong.
-Do not set the bowl you are using to make rolls on the counter top if it is stone of any type (including granite, quartz, marble). The stone naturally stays cold and will keep the rolls from rising properly.
-Heat a cup of water in the microwave for a minute. Remove cup. Then place a bowl of dough into the microwave to raise. The warmed water will have created a nice warm area for your dough to rise.
-You may place all of the rolls on one jelly roll size pan to bake, or you may space them farther apart on two cookie sheets or jelly roll pans.
-For make ahead, make the rolls to the shaping step. After the rolls are shaped and placed on the cookie sheets, cover with plastic wrap and place in freezer immediately. On the day of baking, remove the pans from the freezer about 4 hours before serving. Let the rolls thaw and raise in a warm kitchen, covered with a light kitchen towel. When rolls are almost double in size, place in hot oven and cook.

11/15/15

Sautéed Brussels Sprouts and Apples

Brussels Sprouts. Are you a fan? This recipe for Sautéed Brussels Sprouts and Apples is quick and easy and will probably be the most healthy dish on our Thanksgiving table. With a table full of brown, white and yellow, Sautéed Brussels Sprouts will add a beautiful pop of color to your holiday spread.
I love a variation of textures, shapes and colors on my table. Sautéed Brussels Sprouts and Apples add bright colors and a cute little round shape to break up the sea of creamed, mashed and pureed dishes at Thanksgiving.

Sautéed Brussels Sprouts and Apples
A Bountiful Kitchen

1 lb Brussels sprouts
1 tablespoon olive oil
salt and fresh ground pepper
1/4 cup water
1 medium size apple, with skin on, cut into chunks
fresh lemon juice
Wash Brussels sprouts, trim off a bit of the stem end and peel off a few of the outer leaves.
With fry pan over medium high heat, add one tablespoons olive oil.
Add Brussels Sprouts, salt and pepper (about 1/4 teaspoon of each).
Cook for 5 minutes on medium high heat with lid on, shaking the pan to evenly brown.
Add the apple chunks and 1/4 cup water slowly.
Cook for about 3 minutes minute more with lid on.
Toss with a bit of fresh lemon juice and transfer to serving dish.
Keep covered until ready to serve.
Serves 6 as a side dish.

11/11/15

Apple Spice Cranberry Sauce

I have a passion for homemade cranberry sauce. It's simple. It's fresh. It's beautiful. Cranberry sauce is the easiest dish you will ever make. EVER. If you can boil water, you can make homemade cranberry sauce! This cranberry sauce has a little twist on the same-old. Apple Spice Cranberry Sauce will make your kitchen smell like you've officially stepped into the holiday season.

The best part about cranberry sauce? You can make it RIGHT NOW and store it in your fridge until Thanksgiving. Think about it. It's just like jam, without the pectin. Sugar, water, fruit. Boil it up and it will keep for weeks.
Seriously. If you have never made a dish to contribute to the Thanksgiving feast, call or text your mother in law and tell her you're bringing fresh cranberry sauce. Go buy yourself a nice bowl or two and make one or more of these recipes. Basic Fresh Cranberry Sauce, Fresh Cranberry, Orange and Dried Cherry Sauce, Cranberry Raspberry Sauce.
Then sit back and prepare to become the new favorite daughter in law.

Apple Spice Cranberry Sauce
A Bountiful Kitchen

1 1/4 cup water
1 cup sugar
1 medium size apple, peeled and chopped
1 11-12 oz package fresh cranberries
1 teaspoon ground cinnamon

Bring water and sugar to a boil together in a medium size saucepan.
Add chopped apple and boil for about 3-5 minutes. Add cranberries and cook for another 4-5 minutes or until berries burst. Turn down heat and using either a potato masher or an emulsion blender, pulse or mash until the apples are broken down and the sauce is the consistency of a thick jam.Turn off heat and add cinnamon. Stir with a spoon.
Let cool and cover.
Refrigerate until ready to serve.
Serves about 8-12 as a condiment.

11/10/15

Big Fluffy Pan Dinner Rolls

Remember those rolls they used to make in the cafeteria at lunch? Yes, once upon a time cafeterias in schools were used for cooking, not just heating up. The rolls were always served with the special Thanksgiving lunch, my favorite school lunch of the year! I loved those big fluffy white rolls... If you don't know what I'm talking about your mom does.

Today, I'm sharing a recipe from the bakers at King Arthur Flour for Big Fluffy Pan Dinner Rolls.

I tried this roll recipe out with Sunday dinner recently. Although there were only 5 of us at the dinner, every single roll disappeared (I halved the batch). That's a good roll!

Perfect for your Thanksgiving or Christmas feast of 5 or 50. They are also perfect for make ahead (see directions in recipe). Trust my on this recipe. The people at KA Flour will not steer you wrong. And neither will I :)

Make sure to follow along on Instagram for tips and ideas for your holiday meals!

Big Fluffy Pan Dinner Rolls
adapted from King Arthur Flour
1/2 cup lukewarm water
2 cups warm milk ( 100 - 110°F)
3 tablespoons butter
2 tablespoons sugar
1 tablespoon salt
2 1/2 tablespoons yeast, instant preferred
6 to 7 cups King Arthur Unbleached All-Purpose Flour

Directions

Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.
Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.
Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20-30 minutes at room temperature or until the dough is full and puffy.
Gently deflate the dough and pat or roll out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.
You can place the rolls into any of the following pans, well greased or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13" x 9" x 2" pans. Four 8" or 9" round baking pans OR a combination of any of these pans.
After the rolls are in the pans, cover again with a clean dish towel and let rise at room temperature for another 30 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 375°F and place rack in center of oven. Make sure the oven is completely preheated before placing the rolls in the oven.
Bake the rolls for 15-18 minutes or until golden brown. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.
If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

11/9/15

Thanksgiving Essentials Class

Are you hosting Thanksgiving dinner for the first time? Did your mother in law ask you to make rolls for Thanksgiving, but the only rolls you've made come from the freezer section of the grocery store? Whether you are an experienced host or a beginner cook, this class is for you! We will be making:

Perfect Roasted Turkey
Pan Gravy

Parker House Rolls

Apple, Sausage and Herb Roasted Stuffing
Apple Cranberry Pie

Photo credits: Becky @Vintagemixer

Once you learn how to make these staple holiday dinner dishes from scratch, you'll never buy packaged items again! Through learning tried and true techniques, you'll gain the confidence to start your own delicious family traditions in the kitchen. Come join us!

Thursday, November 19, 2015

10:00 am to 1:00 pm (sold out)

Details...

Class is a demonstration, not hands on

After the class, we will serve generous samplings of items prepared!

Please, no children at the class

Limited space

Sorry, no refunds- only credit toward future class.
If cancellation made less than 24 hours before class,
no credit.

After signing up you will receive the address of the class in North Salt Lake by email.
Questions? Email me: Abountifulkitchen@gmail.com
Sign up now!

Sorry first class (daytime) FULL!

I've added a SECOND CLASS:

Thursday, November 19 6-9:00pm

Please sign up below, same details above apply!

11/4/15

Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers

After an amazingly warm September and October, I'm sitting at my kitchen counter and the snow is beginning to fall. Chicken Pot Pie is the ultimate cold weather dish, and this update on the classic will get you in the mood for the winter weather coming. Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers are filled with comfort food goodness!

I've given two ways to make this dish: a busy-day canned soup variety that takes a few minutes to dump and bake and then a from scratch recipe for those who have a little more time. Either way, this dish is hearty and will make even the pickiest eater happy!

Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers
A Bountiful Kitchen

filling:
1 tablespoons butter or olive oil
2 carrots ( or about 1 1/2 cups baby carrots, cut up)
1 cup of celery, chopped (or more carrots if you aren't a fan)

1 cup broccoli, chopped
1 cup onion, chopped I like sweet onions but white or yellow work as well
3 cups cooked, chopped chicken (or rotisserie chicken, cut up)

1 tablespoon dried tarragon, optional

sauce:
6 tablespoons butter
1/2 cup sifted flour
2 teaspoons chicken stock concentrate*
1-2 cups water or milk
-OR-
1 can cream of chicken soup
1 can milk

Cream Biscuit Topper
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 c cream
3 fresh basil leaves, chopped (or other herbs, about 2 tablespoons)
1 cup cheese, grated

Prepare the biscuits (directions below) and set aside.
Pre heat the oven to 375 and set rack in middle of oven.

Saute carrots, celery, onion and tarragon together in a large stockpot for about about 3-4 minutes. Remove from heat add chopped broccoli, place lid on pan and let sit for 5 minutes.
In another pan, over medium heat melt 6 tablespoons butter and add 1/2 cup sifted flour. Whisk until smooth. Add 1 teaspoon salt and pepper each and 2 teaspoons chicken stock concentrate. Whisk until smooth. Slowly pour 1 1/2 cups water or milk into pan whisking until smooth and bubbly. If the mixture gets too thick, add a little more milk or water. The mixture should be the consistency of gravy. Pour this mixture over the cooked vegetables.
If you are using the soup method, add the soup and can of milk directly to the vegetable mixture after the vegetables are finished sitting for 5 minutes covered. Mix until the soup and milk are blended into the vegetables. Do not add salt to this mixture until you taste, the soup usually has enough salt included.

Add cooked, chopped chicken to the vegetable/gravy mixture.

Place ramekins on a cookie sheet.
Fill greased ramekins (about 8) or a 9x13 pan with vegetable, chicken and gravy mixture. Top each with a biscuit. Bake for about 12-15 minutes or until mixture is bubble and biscuits are golden.

prepare biscuits:

Mix all dry ingredients together in large bowl. Add cream all at once, fold until dry mixture is absorbed. Fold in herbs and cheese. If the mixture is too dry, add a tablespoon or two of additional cream. Pat out on floured surface to about 3/4 inch thick. Cut with round biscuit cutter or glass. The biscuit recipe usually makes about 12- 2 1/2 inch biscuits.

Tips:
-*Stock concentrate is sold in many forms. It enhances the flavor of the gravy. Knorr and Swanson both sell stock concentrate. Knorr is sold in a little "cup" about 4 cups to a package the little cups are equal to about 1 tablespoon of flavoring ( one of the cups will be perfect in this recipe) . Swanson sells their product "Flavor Boost" in a box with 8 liquid packets included. You can also buy stock concentrate in jars at food specialty stores. These are usually sold in 2 cup (actual 2 cup measurement) jars that need to be refrigerated after opening. I always look for products that are MSG free. A crumbled bullion cube will also work.
-The biscuit can be made without the herb and cheese added. I used Smoked Gouda, but any cheese will work.
-You may use any combination of veggies. I strongly suggest using onions because of flavor, but green beans, peas, corn may be substituted for the other veggies.
-I frozen the leftovers by placing the entire ramekin in a Ziplock bag in the freezer. To use, let sit on counter for about one hour. Heat, covered for about 45 minutes at 350.
-To make this "quick and easy", use a can of soup and milk and a can of biscuits in place of the roux and cream biscuits.

11/2/15

Chocolate Silk Pie and Harmons Thanksgiving Pie Fest!

Gathering with my Harmons blogger friends is always a treat. It's especially wonderful when we gather to share dishes we have made. A few weeks ago, we prepared pies and Christmas brunch to get us in the holiday spirit! I'm so excited to share a new recipe with you for the most simple Chocolate Silk Pie you will ever make, along with four other amazing recipes for your Thanksgiving lineup!

photo credit Caroline from Armelle Blog

I cannot think of a better way to start the month of November than with P I E.

You know how I feel about pie.

Pie is love, in my book. You can imagine how I felt when we gathered and all brought a pie to share.

Let's just say it was a love fest.

Here are the links to all of the pies we enjoyed at our Harmons blogger ~~pie~~ love fest...

(thanks to Caroline from Armelle Blog for the next few photos!)

One Sweet Appetite-Streusel Pumpkin Pie

La Fuji Mama - Gingerbread Chess Pie

Armelle Blog - French Apple Tart

The Vintage Mixer- Almond Butter Pie

My new favorite chocolate pie is the pie I shared. It's the World's Best Chocolate Silk Pie.

Why the World's Best?

1. The flavor is amazing. Just enough chocolate to satisfy a chocolate lover.

2. Smooth and silky. Beating for a looooong time is the key.

3. No bake filling. Some will say, raw eggs? No thanks. If you're pregnant, wait till after you deliver to make this. But otherwise, I think a true chocolate silk pie means you'll be eating a few eggs, uncooked.

4. 5 ingredients. That alone is reason enough to make this pie.

5. Great beginner pie. All you have to do is beat together ingredients for filling. If you are unsure about making crust, crush up 3/4 package of Oreos in food processor with 4 tablespoons melted butter and a tablespoon of sugar, press into pie plate. Now you've got yourself The World's Best Chocolate Silk Pie in the World's Most Simple Chocolate Cookie Crust.

Congrats!

The World's Best Chocolate Silk Pie

A Bountiful Kitchen, adapted from Allrecipes.com

1 cup butter at room temperature

1 1/2 cups sugar

4 oz unsweetened chocolate, melted in double boiler and then cooled

2 teaspoons vanilla or 1/2 teaspoon vanilla and 1 teaspoon almond flavoring

4 eggs

1- 9 inch baked pie shell (recipes below)

Cream butter in a mixing bowl. If using a stand mixer, use a paddle attachment to cream the butter and sugar, then switch to a whisk attachment to add the remaining ingredients. Gradually beat in the sugar with an electric mixer until light colored and well blended ( about 3 minutes). Stir in the thoroughly cooled chocolate, and vanilla extract. Add two eggs, beating 5 minutes on medium speed, then add the remaining two eggs, beat for 5 additional minutes.

Using a spatula, scrape the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 4 hours before serving.

Garnish with fresh whipped cream, chocolate curls if desired.

Tips:

-Make the crust the day before or earlier in the day so the crust has time to cool completely before filling. You may also refrigerate the crust after cooking to help the crust cool more quickly.

-You must have a mixer to make this. Preferably a stand mixer, or a person willing to stand and hold the mixer for a long time.

-The pie filling recipe requires following the directions very carefully. It is very important the butter is at room temperature (not melted) , or it will not beat up properly. Also, it is very important the eggs are beaten for 5 minutes after each addition for a total of 10 minutes.

-You may use a single baked pie shell or a cookie crust shell. I have included recipes for two of my favorites below. Make sure to let the crust cool completely before filling!

-This pie is best when made the day before serving or early in the day to allow it to set up properly.

Single Pie Crust
1 cup flour
1/4 teaspoon salt
1/2 cup solid shortening
1/4 cup cold water

Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. Add additional flour to the dough just until the dough is not sticky. Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9 inch pie plate. Lightly press into the corners of the plate. Crimp the edges. Using a fork, pierce the sides and bottom of the pie dough. Refrigerate crust for 30 minutes. Meanwhile, place oven rack on bottom third of oven and turn oven to 500 degrees.
Bake for 8-10 minutes or until golden. Let cool completely before cooling.

Chocolate Graham Cookie Crust
2 cups graham cracker cookie crumbs
1 1/2 cups Oreo cookie crumbs (white centers removed)
1/4 cup granulated sugar
1 stick unsalted butter, melted

Preheat oven to 375 degrees
In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.

This post was sponsored by Harmons Grocery, all opinions are mine.

10/30/15

Loaded Baked Potato Soup in Bread Bowls

This Loaded Baked Potato Soup in Bread Bowls is the perfect meal for your trick or treat night! It's always easier to get your kids to eat on Halloween night if you have a tradition of making something fun to eat. I love this Loaded Baked Potato Soup because it's a quick, easy, filling and delicious. You can load it up with extra toppings, or serve it straight out of the pot.

I found these cute bread bowls at Harmons Grocery in Farmington, if you don't live close to Harmons, you can pick up any type of small loaf artisan or french bread and carve out the middle. I loved the Harmons loaf, it was a bit more dense than other bread bowls I have purchased, which was perfect for holding a thick rich bowl of soup. We used the carved out pieces for dunking in the soup. Mmmmmm. So good.

Don't you love the little stem made out of pretzel?
Happy Halloween!

ABK's Loaded Baked Potato Soup
A Bountiful Kitchen

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken or vegetable broth
2 cups milk, plus additional for thinning soup
1 cup cheese
2 cups baked potato, scooped out or in chunks
1/4 cup sour cream

crumbled cooked bacon
additional grated cheese
sour cream
chopped chives or green onion

Melt butter in a stockpot over medium to medium high heat. Add flour, whisk and continue to cook for about two minutes, add salt and pepper. Whisk in broth. Stir until smooth. Turn heat to medium.
Slowly add milk, continue to whisk. Add grated cheese and whisk. Fold in cooked potato. Cook until bubbly and smooth. Just before serving, add sour cream. Heat until bubbly. Turn heat to simmer.
Scoop out bread bowls. Serve soup in bowls, add milk if the soup gets too thick.
Top with crumbled bacon, grated cheese, chives, and a spoonful of sour cream.
Serves 2-4, about 1 1/2 cup servings.

Tips:
-I used potato that had been baked a few days earlier. I scooped the potato into a bowl and used the skins for baked potato skins. If you are baking the potatoes for this recipe, scrub the skins, bake the potatoes to use in this recipe. It is not necessary to peel the potato before chopping for the soup.
-This recipe may require more salt and or pepper depending on the amount of flavor in the broth.
-This recipe is easily doubled.