Gotta Love Sourdough Bread!

Today is National Sourdough Bread Day. I kicked around a lot of ideas for today and decided to go with the bread bowl idea. It really doesn’t matter what you put into a sourdough bread bowl, from chilies to chowders to soups and stews, it’s all delicious. The bread bowls just make the presentation extra special.

During the California Gold rush, sourdough was the principal bread made in Northern California. Sourdough is still a big part of the culture of San Francisco today. San Francisco bakes up the best sourdough on the planet. Okay, so that’s my opinion. Growing up in just over the coastal hills from the City by the Bay, I might be a bit prejudice when it comes to San Francisco Sourdough. After all, no trip to San Francisco would be complete without a visit to Boudin’s. They have been in the Sourdough Bread Business since 1849. And do they know how to have fun with their breads.

Hope you have a great day. Stay safe, stay healthy.

Slow-Cooker Potato Soup in Sourdough Bowls
1-1/2 cups White Onion
5 medium Russet Potatoes
32 oz Chicken Stock, divided
3 tablespoons Cornstarch
2 cups Smoked Gouda, shredded
4 medium Green Onions, sliced
Kosher Salt to taste
Black Pepper to taste
4 small Sourdough Bread Rounds

Spray the bowl of a slow cooker with cooking spray.
Peel and chop the onion and potatoes. Place in the bowl of the slow-cooker. Pour 3-3/4 cup chicken stock over the potatoes. Reserve remaining 1/4 cup of stock in the refrigerator.

Cover soup, cook on LOW setting for 8 hours. Increase slow cooker setting to HIGH.

In a small bowl, whisk the cornstarch into the reserved broth. Add to the slow cooker, stir to blend. Cover, simmer for 15 minutes or until soup thickens.

While the soup thickens, shred the cheese, set aside. Trim the roots from the green onions. Slice onions, including tops, and set aside.

Once the soup has thickened, stir in the cheese and let it melt. Season with salt and pepper to taste.

Cut the tops from small sourdough rounds, hollow out the bread to create bowls. Ladle the soup into the hollowed bread bowls. Garnish with Green Onions, serve and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen