Soup Bowl for the Soul

“Soup is cuisine’s kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o’clock cup of tea or the cocktail hour.”
— Louis Pullig De Gouy

Today is National Soup Day! A warm bowl of soup regardless of the temperature outside can transform your day. Soup is comfort food at its best and it can go a long way in warming you and your soul. With so many soups to choose from, a creamy bisque, rich chowder, or a savory broth base soup can be a day-long simmering meal or a last-minute dinner. One thing however is for certain, soup will always hit the spot.

When I think of a thick and hearty soups like my Cheesy Potato Corn Chowder I always like to serve it with fresh baked bread. Of course the only thing better than a slice of bread with soup, is a bread bowl to fill with soup.

Havarti Cheese with Dill Bread Bowl

Soup has been traced back as far as 6000 B.C., notably it seems that Hippopotamus was the first known meat used for soups.  In early Greece, Greeks sold soup in the streets of their market places, which means soup could be considered one of the first “fast foods”.  Before soup makers began adding beans and other ingredients, soup was really just broth, the broth was used to pour over or dip bread into.  The bread was called sop, which then became the word we are more familiar with, “soup”.

Havarti Cheese with Dill Bread Bowl

This recipe is an upgrade from a standard bread bowl recipe and incorporates layers of flavor with the addition of Dill Havarti Cheese and Garlic Infused Olive Oil. I used my bread machine to make the dough for this recipe. Also, by coating the shredded cheese in flour prevents the shreds from sticking together in the blending process.

1 cup Warm Water (110 – 115 degrees)
2 Tbsp Olive Oil
1 Tbsp Garlic Olive Oil
1 Tsp salt
1 Tbsp sugar
3 cups Bread Flour (or All Purpose Flour )
1 Tbsp Dough Enhancer
2 Tsp active dry yeast
1 Tbsp (Flour to coat shredded cheese)
1 1/2 cups Havarti Cheese with Dill. Shredded.

1 Egg White and 1 Tbsp Water whisked together for egg wash

Place the ingredients in the order listed into the bread machine (I layered the flour coated cheese between cups of flour to get a more even blending in the finished dough) and run the dough cycle. When finished, lightly knead the dough on a clean and floured surface. Divide the dough into 6-8 equal parts and form into the shape of a ball. Lightly sprinkle cornmeal onto a baking sheet and place balls of dough on top and allow to rise. Let rise for about 30 minutes in a warm place. When dough has risen, brush the top of each ball with an egg wash for a crisp and shiny finish. Bake at 350°F for 15-20 minutes or golden brown. Let cool slightly before cutting the tops out with a bread knife or scoop part of the inside out.

You can really used any flavored cheese with this recipe or a plain cheese that has been combined with your favorite herb.

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight. “

M.F.K. Fisher

With the Bread Bowl ready to be filled, now is the time to craft the perfect Cheesy Potato Corn Chowder.

I like to add my dry spices to the Mirepoix as it is softening.

Cheesy Potato Corn Chowder


  • 2 1/2 Tbsp Butter
  • 1 cup chopped Celery
  • 1 cup chopped Carrot
  • 1 cup chopped Onion
  • 1 (4 ounce) can Diced Green Chilies
  • 1/2 Tbsp dried Thyme
  • 1/2 Tbsp dried Oregano
  • Dash of Salt and Pepper
  • 4 Cups Homemade Chicken Stock or 2 (14.5 ounce) cans Chicken Stock
  • 3 cups peeled and cubed Russet Potatoes

If you like a little kick then add a Pepper Jack Cheese to this soup.

  • 1 Package frozen sweet corn
  • 1 (2.5 ounce) package country style gravy mix
  • 2 cups milk
  • 1 cup shredded White Cheddar Cheese (or any cheese that you like)


  1. In large saucepan, melt butter over medium high heat. Add first 6 ingredients with a dash of salt and pepper; cook and stir until tender, about 5 minutes.
  2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
  3. Dissolve gravy mix in milk; stir into soup mixture. Add cheese and corn; cook and stir over low heat until cheese is melted.

A hearty soup, ready in about 35 minutes.

Now your ready to enjoy a Bread Bowl of Cheesy Potato Chowder. Enjoy!

“Soup is cuisines kindest course.”
Virginia Wolff

Images and content ©Drink In Nature Photography/Drink In Life Blog

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