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Loaded Baked Potato Soup in Bread Bowls

75 Comments

Enjoy restaurant-style soup in a bread bowl in this deliciously homemade version! Creamy potato soup, topped with crispy bacon, crunchy chives, and cheddar cheese. These delicious crusty bread bowls are made with our 5 minute Artisan Bread recipe!

Loaded Baked Potato Soup Recipe in Bread Bowls. Our favorite dinner- POTATO SOUP! And who doesn't love it in a homemade bread bowl??

My daughter has been begging for soup in a bread bowl for months. Now that fall is officially here, I finally said yes. And she told me I was the best mom in the world!

How to Make Loaded Baked Potato Soup in Bread Bowls

To make the bread bowls, we followed the recipe for 5 Minute Artisan Bread.  As long as you remember to do this early enough in the day, it will come out perfectly.   I mixed up the dough first thing in the morning, and let it sit all day!   Then at about 4:00, I divided the dough into grapefruit sized balls, let them rise a little longer, and then baked them.

Loaded Baked Potato Soup Recipe in Bread Bowls. Our favorite dinner- POTATO SOUP! And who doesn't love it in a homemade bread bowl??

While the dough was rising, I also peeled and chopped the potatoes for the potato soup.  (full recipe below).

Loaded Baked Potato Soup Recipe in Bread Bowls. Our favorite dinner- POTATO SOUP! And who doesn't love it in a homemade bread bowl??

The children approved and there were NO leftovers!

Now, lest you think your family should be cutting potatoes out of your diet, think again!  Potatoes have:

  • More potassium than a banana!
  • More vitamin C than a sweet potato
  • Fiber- to keep your kids regular.
  • Vitamin B6 for energy metabolism
  • 6% of the recommended amount of iron.

So, pick up some potatoes at the store today and make some soup!

To make the bread bowls, the recipe is below.  we just make mini artisan loaves, and cut the top off, and dig out the inside!

Loaded Baked Potato Soup Recipe in Bread Bowls. Our favorite dinner- POTATO SOUP! And who doesn't love it in a homemade bread bowl??
Loaded Baked Potato Soup Recipe in Bread Bowls. Our favorite dinner- POTATO SOUP! And who doesn't love it in a homemade bread bowl??
loaded baked potato soup in homemade bread bowls

Potato Soup In a Bread Bowl

4.50 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Potato Soup In a Bread Bowl
Prep Time: 8 hours
Cook Time: 30 minutes
Total Time: 8 hours 30 minutes
Servings: 12
Calories: 557kcal

Ingredients

Toppings

  • 1/4 cup, shredded cheddar cheese
  • 2 slice cooked bacon

Bread

  • 3 cup Warm Water (80-90°F)
  • 1 1/2 tbsp salt
  • 1 tbsp yeast, active dry
  • 6 1/2 cup flour, all-purpose
  • 1/4 cup cornmeal, yellow

Serve With

  • 2 cup grapes

Instructions

  • Start preparing the bread in the morning.  In a very large bowl, combine water, salt, and yeast. Mix flour into the water until it is all wet.  Cover with a towel (cheese cloth or plastic wrap can be used too) and let sit on the counter for 2-8 hours.  When dough has at least doubled in size, separate into 8 small balls.  Sprinkle two baking sheets with corn meal and put four balls on each sheet, separated and spaced out so as to not be touching.  Cover with a towel or cheese cloth and allow to rise again.
  • While bread is rising the second time around, peel and cube potatoes.  Add to a  large pot of water and bring to a boil.  Boil potatoes until just underdone; about 15-20 minutes.  While potatoes are cooking, cook bacon if necessary; cool, crumble, and set aside. Drain potatoes and reserve 2-4 cups of the water you boiled them in. Set drained potatoes and reserved water aside separately.
  • Add butter and bouillon to the empty pot used to boil the potatoes.  Chop onions and mince garlic; add to pot and sauté for 1-2 minutes.  Add 1/4 cup of flour and stir until smooth.
  • Add milk and potato water alternately, 1/2 cup- 1 cup at a time.  Stir until thickened between each addition and it’s the consistency of a thick white sauce.   Add the potatoes at the end.
  • Meanwhile, preheat oven to 450°F.  Put a pan on the bottom rack and a basking stone (if you have one) on the middle rack while preheating.  Slide loaves onto middle rack then pour water into bottom pan.  Quickly close oven so steam will get trapped.  Cook for 20-30 minutes, or until bread becomes brown on top.
  • Cut holes into bread loaves and pull out some of the inside, making a bowl.  Add soup and top with shredded cheese, cooked bacon pieces, and more green onions if desired.
  • Serve with grapes.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 557kcal | Carbohydrates: 103g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1101mg | Fiber: 5g | Sugar: 10g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating




75 Comments

It ended up being about 8 cups worth of chopped potatoes. This recipe works with any amount though. Just depends on how thick you like it!

I made this yesterday (minus the breadbowls) and added 3 finely chopped carrots when I sautéed the onions & garlic. I used an immersion blender to smooth it all out. It was DELICIOUS!!

Success! I made this for the second time and I just served bread on the side this time. I used rolls the first time and the flavor was good but I don’t think I presented it well. This time I made the soup and served it with a baguette and it was a success. We used unsweetened soy milk and it was still yummy. Thank you for a fun fall recipe!

With all the wheat sensitivities in people have you tried using other organic nonGMO types? Maybe brown rice, Kamut, Teff, Spelt?

im going to try this using pumpkin soup and just normal bread rolls using the same method .. yummmmmy

I had baked potato soup while in florida at the cheesecake factory. Lived it then so going to try your recipe

Hi! I so want to try the recipe, but I was wondering, can The «better than bouillon paste» be replaced by something else? I am not sure my grocery stores has it…. Thanks!

Hi, I tried this recipe today with a bread bowl and it tasted amazing, thank you!

but are there any tricks to make the bread bowl less absorbent? had to pick up a phone call today, when i was done, the bowl sucked up all my soup!

Hi, I tried this recipe today with a bread bowl and it tasted amazing, thank you!

but are there any tricks to make the bread bowl less absorbent? had to pick up a phone call today, when i was done, the bowl sucked up all my soup!

I don’t eat msg either Susan. I always make chicken broth from real chicken. Great soup and great idea with the bread bowl Amy, loved it! ( the whole family loved it :))

I am a not the most practiced cook, but my milk/water blend is not thick! It is very runny. Ideas on how to fix it or where I may have gone wrong.

My soup is very runny to. I understand the making the roux with the flour and butter. But you use the butter to saute the onions first correct? I’ve stopp e d adding water at 2 and a quarter cups I’m going to finish my 4 cups of milk and let it simmer down for a while. I added carrots and celery with the green I onions sautéing them as well. Maybe adding the potatoes will thicken it? Hehe I’m cooking right now

Awesome recipe 🙂 my eldest has allergies so I eliminated the dairy and used non-soy alternatives. I didn’t have whole wheat (was still amazing). This was INCREDIBLE!!!! How successful would I be making two loaves instead of 8 bowls?
??

It turned out very good. Everyone loved it. I wish I would have made the bread bowls but I’ll save it for another time. Just didn’t have to the time. The soup thickened up when I put the potatoes in. I mashed them a little with my spoon.

Hi can you find the chicken base stuff in the supermarkets in Australia? od is it order online only. Or is there a Substitute ? I cant find it in stores.

Hi Amy. I’m looking to make this on the weekend and went to the store (in Canada) and see there are several types of yeast as options to buy. What kind of yeast would you recommend (active dry yeast, instant dry yeast, etc)? Thanks!

Stefania- I’m not a good enough cook to notice any difference in the yeasts, and how they affect my breads. Honestly, I’ve used a variety and they’ve all turned out fine! LOL

Active Dry Yeast. This bread dough stays great in the fridge for quite awhile. ..look up ‘5 Minute Artisan Bread’ online for full details. It’s excellent! Becomes more of a sourdough as time passes. Anyway, Active Dry Yeast is what’s typical used in recipes or it specifies for Instant. Active Dry Yeast stores great in the freezer in an air tight jar/container, too. I hope this was helpful for you. Enjoy bread making!

The soup is delicious but that bread recipe… Oh my, I’ve been making it so often since I first saw this last summer. It’s so good and so easy. It makes the best pizza dough too, we have homemade pizza weekly now.

3 stars
The bread recipe was great! But the instructions were missing the second rise time (I went to the SHK website to double check). The soup was disappointing, I think because of the potato water that I was instructed to add back in. It would taste much better with just milk in the soup base!

Are there actually 1606 calories in this soup with bread bowl? How much without the bread bowl? Also, are the calories for both soups or only one of them. Thanks for your response!!

4 stars
Its a good recipe and makes a lot. I only wished the potatoes were represented using a weight (i.e. pounds, ounce, etc) instead of 15 small.

5 stars
Delicious! A few modifications to make it dairy free such as using Almond milk and Smart Balance butter. Had to increase to 1/2 cup flour to thicken. Quick and easy to make!

5 stars
Delicious soup. My kids kept commenting on how good it smelled while I was preparing it. The quality of the bouillon matters.

5 stars
I added some chicken to it and it was brilliant, but I think I will add some leaks next time, it would be even better with them in it! Yummm!

2 stars
this recipe does not go into much detail. literally does not even say when to add the potatoes and is not accurate about which pot to cook certain stuff in. Hard to follow.

Hi Zack, thanks for reaching out. I reviewed these recipe directions and the info looks like it’s all there to me. (Check out step 6 to know when to add the potatoes.) I did clarify in the recipe which pot is which, and I hope that helps you have an easier time cooking. Cheers!