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Creamy Loaded Baked Potato Soup in Bread Bowls

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A rich and velvety baked potato soup loaded with bacon, sharp cheddar, and sour cream, served in crispy bread bowls for a cozy and indulgent meal.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 4 small round bread loaves (sourdough or boule), hollowed out

Instructions

  1. Preheat oven to 350°F (175°C). Slice tops off bread loaves and hollow out insides, leaving about 1/2-inch thick shell. Place on baking sheet and warm in oven for 10 minutes to crisp slightly.
  2. Cook bacon in medium skillet over medium heat until crisp, about 6–8 minutes. Transfer to paper towel-lined plate to drain, then crumble. Reserve 1 tablespoon bacon fat if desired for sautéing onions.
  3. In large pot or Dutch oven, melt butter or reserved bacon fat over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Add diced potatoes and chicken broth. Bring to boil, then reduce heat to simmer. Cover and cook until potatoes are tender, about 15 minutes. Test by poking with fork.
  5. Mash about half the potatoes in the pot with a masher or back of spoon to thicken soup, leaving some chunks for texture.
  6. Stir in whole milk and heavy cream gently. Heat through without boiling, about 5 minutes.
  7. Gradually stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Add more milk if soup is too thick.
  8. Stir in sour cream for tanginess. Fold in most of the crumbled bacon, reserving some for garnish.
  9. Ladle hot soup into warm bread bowls. Top with remaining bacon, extra shredded cheese, and sliced green onions. Serve immediately.

Notes

[‘Do not over-puree the potatoes to keep some texture.’, ‘Use sharp cheddar for best melt and flavor.’, ‘Cook bacon separately to control crispiness and smoky flavor.’, ‘Heat soup gently after adding dairy to avoid curdling.’, ‘Hollow bread bowls carefully, leaving enough wall thickness to hold soup without leaking.’, ‘Season gradually as broth and bacon add saltiness.’, ‘Reheat gently on low heat, stirring frequently to maintain creaminess.’, ‘For gluten-free, use gluten-free bread bowls or serve with gluten-free crackers.’, ‘Vegetarian version: omit bacon and use vegetable broth; add smoked paprika or liquid smoke for smoky flavor.’]

Nutrition

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

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