Yummy comfort food! It is SO cold here now. We didn't school today, so I spent a little more time making some soup and bread bowls. YUM!

Hearty Potato Soup

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery ribs, sliced
2 qts. water
1 onion, chopped
6 T butter
6 T flour (I used soft white whole wheat)
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. milk (I use FF organic)

In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside.

In the same kettle, saute onion in butter untiol soft. Stir in flour, salt and pepper and cook for a few minutes; gradually add milk, stirring constantly until thickened.

Gently stir in cooked vegetables. Add cooking liquid, 1 c. at a time, until desired consistency is reached.

YIELD: about 3 quarts. 1 c. = 4 WW points


Bread Bowls

1/2 c. water
1 c. warm milk
2 T butter, melted
2T sugar
1 1/2 tsp. salt
4 c. flour
4 1/2 tsp. active dry yeast
1 egg, beaten

Combine milk, butter, sugar, salt and yeast in a bowl and allow to sit until foamy. Whisk in 2 c. flour and salt for 2 min. Gradually add remaining 2 c. flour and stir until dough forms a ball.

Turn onto a floured board and knead until smooth and elastic.

Place in a greased bowl, cover and let rise 1 hour.

Punch down and divide dough into 6 balls. Place on greased baking stones (cookie sheets), cover and let rise until doubled, about 30 minutes. Brush with beaten egg.

Bake at 375F for 20-25 minutes. Cool on wire rack.

YIELD: 6 bread bowls; 1 BB = 8 WW points.