Cheesy Potato Soup & Bread Bowls

Here is the recipe for the bread bowl that I found on this amazing foodblog:
Italian Bread Bowls
adapted from allrecipes.com

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

This is my Mom's Recipe for Cheesy Potato Soup--I LOVE IT!

Boil all of these items in a stockpot for 20 minutes:

5 Cups Chicken Broth (You can use bouillon cubes instead of buying the cans of chicken broth)

1 ¾ Cup Celery Chopped

¾ Onion

6-8 Cups Diced Potatoes

1 tsp Salt

A few shakes of Pepper

2 Grated Carrots (or 4 of the small mini kind cut up)

1-2 cans of Corn

To make the sauce melt the following together in a saucepan:

¾ Cup Butter

¾ Cup Flour

Stir in well over low heat (It will take a while to thicken. Stir constantly with wire whip):

2 cups milk—or if you want it rich use half & half

8 oz of processed cheese cut up in small chunks

Add the sauce to the stockpot. If the soup does not thicken to your liking, add some potato flakes if you have some. I like to drain excess water from the stockpot before I put in the sauce.