3 cups peeled and cubed potatoes
1/2 cup chopped onion
2 cubes chicken bouillon
1 1/2 cups water
1 teaspoon dried parsley
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham or crumbled bacon
In a large stock pot add potatoes, onion, chicken bouillon, water and parsley flakes.
Season with salt and pepper and simmer until vegetables become tender.
In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
Stir in cheese, cooked ham or bacon and simmer until cheese is melted.
For the bread bowl, use homestyle kaiser rolls and hollow them out into a bowl form. Use the bread you pulled out to dip in there. Then eat the bread bowl when you’re done!