Potato Cheese Soup in a Bread Bowl

In a large, heavy stock pot, heat the olive oil over medium heat. Once hot, add the chopped onions and cook for 2-3 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the chicken stock, water, and salt. Add the diced potatoes and carrots, bringing the mixture to a boil. Let it boil until the potatoes are fork-tender, about 10-15 minutes.

Once the vegetables are tender, turn off the burner and allow the pot to cool slightly. Use a slotted spoon to transfer about half of the potatoes to a food processor or blender. Blend until smooth and creamy, then return the potato paste to the stock pot, stirring to combine.

Place the stock pot back on the burner over medium heat. Add the milk, heavy cream, butter, and cubed Velveeta cheese. Stir gently until the butter and Velveeta have melted completely. Avoid bringing the mixture to a boil; adjust the heat to low as it nears boiling. Stir frequently with a wooden spoon, scraping the bottom of the pot to prevent sticking.

Gradually add the shredded sharp cheddar cheese, one handful at a time, stirring well after each addition until melted. Follow with the grated Parmesan cheese, mixing until fully combined.

Taste the soup and season with additional salt and freshly cracked black pepper as needed. Keep in mind that the saltiness can vary depending on the cheeses used, so add incrementally.

Ladle the creamy potato and cheese soup into bread bowls, soup bowls, or mugs. Garnish with bacon crumbles, chopped chives, a dollop of sour cream, and extra shredded cheese for a delightful finish.

Serve immediately and savor the comforting flavors of your homemade creamy potato and cheese soup!