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Creamy Loaded Baked Potato Soup Recipe in Rustic Bread Bowls

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A creamy, comforting baked potato soup loaded with bacon, sharp cheddar, and green onions, served in rustic bread bowls for a cozy and delicious meal.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 6–8 slices bacon, cooked and crumbled
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup cottage cheese, small-curd
  • 4 cups chicken broth, low sodium
  • 1 cup whole milk
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • Salt and black pepper, to taste
  • 3 stalks green onions, thinly sliced
  • 4 small rustic bread loaves (sourdough or country-style)
  • 2 tablespoons unsalted butter

Instructions

  1. Cook bacon strips in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble once cooled. Save a tablespoon of bacon fat if desired.
  2. Slice the top off each bread loaf and hollow out the interior, leaving about a 1-inch thick shell. Set aside removed bread pieces.
  3. In a large pot or Dutch oven, melt butter over medium heat. Add diced onions and garlic, cooking until soft and fragrant, about 5 minutes. Add reserved bacon fat if using.
  4. Sprinkle flour over onions and garlic, stirring constantly for 2 minutes to cook out raw flour taste.
  5. Slowly whisk in chicken broth and milk, ensuring no lumps. Add diced potatoes and bring to a gentle boil.
  6. Reduce heat to low and simmer until potatoes are tender, about 20-25 minutes, stirring occasionally.
  7. Remove about half the soup and potatoes; puree until smooth using an immersion blender or regular blender. Return pureed soup to pot and stir to combine.
  8. Stir in shredded cheddar and cottage cheese until melted and incorporated. Season with salt and pepper to taste. Keep warm on low heat.
  9. Ladle hot soup into prepared bread bowls. Top with crumbled bacon, sliced green onions, and extra cheddar if desired.

Notes

Use russet potatoes for best creamy texture. Save bacon fat for sautéing onions for extra smoky flavor. Toast bread bowls at 350°F for 10 minutes to prevent sogginess. Blend only half the soup for texture contrast. Season gradually to avoid oversalting. For dairy-free, substitute milk with almond or oat milk and omit cheese or use dairy-free alternatives. For vegetarian, omit bacon and use vegetable broth with smoked paprika or liquid smoke.

Nutrition

Keywords: baked potato soup, creamy soup, bread bowls, bacon soup, cheddar cheese soup, comfort food, rustic soup

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