Cheese Soup and Bread Bowls

4 Cups diced potatoes
1 C diced celery
1 C grated carrots
1/2 C diced onion
3 C water
1/2 C butter
1/2 C flour
4 C milk (can use some milk, some chicken stock)
2 tsp. Salt
2 C chopped ham
1 C crumbled bacon
1 lb grated cheddar cheese
2 C frozen veggies (corn, peas, or a mixture)

Boil potatoes, celery, carrots, and onion in the 3 cups water for ten minutes. In a separate pan, make the cream sauce by melting butter and slowly adding flower, stirring and then slowly adding milk, bringing milk mixture to a boil, stirring constantly.  Add cream sauce, salt, pepper to taste, ham, cooked bacon and cheese to vegetable mixture. Pour into large rolls with centers cleared to look like bowls. Serves 8.

Use French bread recipe to make larger rolls to use for the bowls.

2 1/2 C warm water
1/4 C sugar
1 T yeast
6 C flour
1 T salt
1/4 C olive oil

In a small bowl, mix together yeast, 1/2 cup water and sugar, set aside. Using an electric mixer with a dough hook, mix together water, 3 cups flour, salt, and oil. Add remaining flour and yeast mixture. Continue to mix until dough is stretchy. Let rest for 10 minutes, knead again. Let rest for 30 minutes. Divide into large round portions, put on greased cooking tray, let rise for 30 minutes. Bake 350 for 25 minutes or until golden brown.  Cut off tops and dig out centers. Serve with soup inside and pieces from the center on the side.