Baked Potato Soup Bread Bowl
Dive into comfort food heaven with this indulgent Baked Potato Soup Bread Bowl recipe! This rich and velvety soup combines tender Russet potatoes, sharp cheddar cheese, and creamy sour cream, all brought together in a luscious chicken broth base. Topped with crispy bacon and fresh scallions, each spoonful bursts with flavor and comforting textures. Serving the soup in warm, crusty bread bowls adds an extra layer of rustic charm while doubling as a deliciously edible vessel. Perfect for chilly evenings or cozy gatherings, this hearty meal is ready in just one hour and will leave everyone craving seconds. Whether you’re a fan of loaded baked potatoes or artisanal bread, this irresistible recipe is a must-try!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Sour cream
- 0.5 cup Cooked bacon, crumbled
- 0.25 cup Scallions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 small Crusty round bread loaves (sourdough or similar)
Instructions
Preheat the oven to 375°F (190°C).
Wash, peel, and dice the potatoes into 1-inch cubes.
Bring a large pot of salted water to a boil, add the diced potatoes, and cook for 10-12 minutes or until fork-tender. Drain and set aside.
In a large soup pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to make a roux.
Slowly pour in the chicken broth, whisking continuously to avoid lumps. Simmer for 5 minutes until the mixture thickens slightly.
Add the cooked potatoes to the pot, then use a potato masher to lightly mash, leaving some chunks for texture.
Stir in the milk and heavy cream, and cook for 5 minutes, stirring occasionally.
Add the shredded cheddar cheese, sour cream, salt, and black pepper. Stir until the cheese has melted and the soup is creamy. Adjust seasoning if needed.
While the soup simmers, prepare the bread bowls. Slice the top off each small loaf and hollow out the center, leaving about an inch of bread as a base and sides. Save the removed bread for dipping.
Place the hollowed-out bread bowls on a baking sheet and bake in the preheated oven for about 5-7 minutes until warm and slightly crispy.
Ladle the hot potato soup into the bread bowls and garnish with crumbled bacon, chopped scallions, and any extra shredded cheese.
Serve immediately with the bread tops and extra bread for dipping.
Nutrition Facts
Calories |
6837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 12346 mg | 537% | |
| Total Carbohydrate | 911.5 g | 331% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 73.8 g | ||
| Protein | 275.5 g | 551% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3073 mg | 236% | |
| Iron | 51.5 mg | 286% | |
| Potassium | 10819 mg | 230% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
