You could never make this meal under $10 bucks if you bought your bread bowls from the store or bakery. However, unless you are a very seasoned baker, do not expect perfection, but do expect tasty and functional.

This red potato soup is beautifully creamy, very much like a chowder. You don’t really have to have a bread bowl to make this a great meal, but the bread sure does make it a complete one. A side salad and a bowl of soup could work too and that’s definitely under $10 bucks. I look at it this way, bread is pretty inexpensive to make. Experiment. Practice. Enjoy!

Bread Bowl:

1 (.25 ounce) packages active dry yeast – $.50
1-1/4 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoon salt
1 Tbsp Olive oil
3-1/2 cups all-purpose flour – $.50

1 egg white – $.33
1-1/2 teaspoons water

COST: $1.33

I am so NOT a baker and had zero idea on how to do this. So, since only 1 of 4 actually looked like a bowl, I’ll call this a “fail”. However, the flat bowls did taste wonderful and the one bowl that made it, sure did hold the soup beautifully. I guess it’s not a complete fail, just not a pass.  OK, let’s call it a “C”.  Maybe you will do better. So follow the instructions from recipe.com. Unless Santa brings me a “real” mixer with a bread attachment, I’ll stick to tortillas.

OK. Now soups, I can do. I like to make them hearty and rich, but not so much that you can’t finish the bowl. Here’s a simple and very filling potato soup. Remember, you can substitute meat and different potatoes. Just depends on what you have on hand.  This is a perfect base for clam chowder, as well.

Andouille and Red Potato Soup:

4 andouille sausage, small size or 2 large, sliced – $.2.99
6 red potatoes, baked (you can use the microwave), peeled and cubed – $1.56
1/2 white onion, diced – $.25
6 cups half and half or 3 cups milk and 3 cups cream – $1.50
1 1/4 cups shredded Cheddar cheese – $.65
1/4 cup butter – $.35
2-3 cups chicken broth or water with caldo/broth seasoning – pantry
1/4 cup canola oil – pantry
1/2 cup all-purpose flour – pantry
1 tsp salt – pantry
1 tsp black pepper – pantry
1 cup sour cream (optional)

COST: $7.30

Place sliced sausage in a large pot. Cook over medium high heat until browned. Add onion and cook down for a few more minutes. Add butter and reduce heat to medium, low. Once butter is nearly melted, add oil and turn heat back to medium. Stir in flour and mix, cooking for 2 to 3 minutes, always stirring.

Next, add half and half, whisking constantly until thickening starts.  Then, add water/broth, 1 cup at a time and continue cooking. Soup will continue to thicken as it cooks. Watch carefully as milk products tend to boil over easily and can be dangerous.  Depending on what thickness you desire, add 2-3 cups water/broth.

Once soup base has cooked for 15-20 minutes, season with salt and pepper, stir in baked potatoes and bring to slow simmer. Cook for an additional 10 minutes, stirring occasionally. Serve hot in hollowed out bread bowls or deep soup dishes. Top with a generous amount of shredded cheddar cheese, sour cream, salt and pepper and any other toppings that suit your fancy.

GRAND TOTAL: $8.63