Ingredients

15 small – russet potato
1/4 cup – butter, unsalted
3 teaspoon – Chicken Bouillon
1 stalk – green onion
2 clove – garlic
1/8 teaspoon – salt
1/8 teaspoon – black pepper, ground
1/4 cup – flour, all-purpose
4 cup – milk

OPTIONAL:
1/4 cup – cheddar cheese, shredded
1/4 slice – bacon

BREAD:
3 cup – water
1 1/2 tablespoon – salt
1 tablespoon – yeast, active dry
6 1/2 cup – flour, all-purpose
1/4 cup – cornmeal, yellow

Directions

FOR THE SOUP:
Chop green onions and mince garlic.
Peel and cube the potatoes. Boil in a large pot just till underdone- about 15-20 minutes. Drain potatoes but reserve 2-4 cups of the water you boiled it in.
Add butter and bouillon paste to the empty pot. Saute green onions and garlic. Add salt and pepper to taste.
Add 1/4 cup of flour. Stir until smooth.
Add milk and potato water alternately, 1/2 cup- 1 cup at a time. Stir until thickened between each addition till it’s the consistency of a thick white sauce. Add the potatoes at the end.
Top with shredded cheese, cooked bacon pieces, and more green onions.

5 MINUTE ARTISAN BREAD:
In a very large bowl, combine water, salt, and yeast. Mix flour into the water until it is all wet. Cover with a towel and let sit on the counter for 2-8 hours. Separate into 8 small balls. Using two cookie sheets, sprinkle with corn meal, and put four balls on each sheet. Separated.
Preheat an oven to 450. Put a pan on the bottom rack, and a Basking stone on the middle rack (if you have one. I got rid of mine because I literally could not stand to touch it).
Slide loaves onto middle cookie sheet then pour water into bottom pan. Then close oven quickly. The steam will get trapped in your oven. Cook for 20-30 minutes, or until brown on top.

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