Print

Creamy Loaded Baked Potato Soup in Bread Bowls

creamy loaded baked potato soup - featured image
Print Recipe

A rich and comforting baked potato soup served inside crusty sourdough bread bowls, loaded with crispy bacon, melted cheddar, and fresh green onions. Perfect for cozy gatherings and quick weeknight dinners.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 4 cups (960 ml) chicken broth or vegetable broth
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) heavy cream (optional)
  • 4 slices thick-cut bacon, chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 3 green onions, sliced thin
  • Extra crispy bacon bits (reserved from bacon cooked for soup)
  • 4 round sourdough bread loaves (medium size)

Instructions

  1. Prep the Bread Bowls (10 minutes): Using a serrated knife, cut the top off each sourdough loaf. Carefully hollow out the insides, leaving about a ½-inch thick shell to hold the soup without leaking. Set aside on a baking sheet.
  2. Cook the Bacon (8 minutes): In a medium skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Reserve about 1 tablespoon of bacon fat in the skillet.
  3. Sauté Aromatics (5 minutes): Add butter to the skillet with bacon fat. Once melted, add diced onions and cook until translucent, about 4 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
  4. Make the Roux (3 minutes): Sprinkle flour over the onion and garlic mixture, stirring constantly to form a paste. Cook for 2-3 minutes to remove raw flour taste, stirring to avoid browning.
  5. Add Potatoes and Broth (5 minutes prep + 20 minutes simmer): Transfer roux mixture to a large pot or Dutch oven. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  6. Blend the Soup (5 minutes): Using a potato masher or immersion blender, mash or blend potatoes to desired consistency, leaving some chunks for texture.
  7. Finish with Dairy and Seasoning (5 minutes): Stir in milk, cream, and half of the cooked bacon. Heat gently without boiling. Season with salt and black pepper to taste. Adjust consistency with more milk if needed.
  8. Heat the Bread Bowls (Optional, 5 minutes): Place hollowed bread bowls in a 350°F (175°C) oven for 5 minutes before filling for a warm, toasty shell.
  9. Assemble and Serve: Ladle soup into each bread bowl. Top with shredded cheddar, sour cream dollops, green onions, and remaining crispy bacon bits.

Notes

Avoid boiling after adding milk and cream to prevent curdling. Cook bacon separately to keep it crispy and reserve bacon fat for sautéing onions. Hollow bread bowls with about ½-inch thick shell to prevent sogginess. Toast bread bowls briefly before filling for best texture. Soup can be made ahead and reheated gently; store bread bowls separately.

Nutrition

Keywords: baked potato soup, bread bowl soup, creamy soup, loaded potato soup, comfort food, bacon soup, cheddar cheese soup

Find it online: https://lucastable.com/creamy-loaded-baked-potato-soup-in-bread-bowls-easy-recipe/