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!
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.
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
- 4 medium russet potatoes
- 4 tablespoons butter
- 2 cloves garlic minced
- 1 medium onion diced
- 1/3 cup flour
- 2 cups milk
- 1 cup half and half
- 1 1/2 cups chicken broth
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 cup shredded cheddar cheese
- 1 cup plain Greek yogurt or sour cream
- bacon, chives, shredded cheese for topping
- Peel and cube potatoes. Add to a large pot of water and bring to a boil. Boil potatoes until just underdone; about 10-15 minutes. While potatoes are cooking, cook bacon; cool, crumble, and set aside. Drain potatoes and set aside.
- In the pot you used to cook the potatoes, add butter and melt over medium high heat. Add diced onion, and sauté for 3-4 minutes or until onion has softened and is beginning to turn translucent. Add garlic, salt and pepper, and saute for another minute.
- Add flour and whisk until combined with the onion. Slowly whisk in milk and half and half. Whisk until smooth and then slowly whisk in the chicken broth. Bring to a boil and then reduce heat to low and simmer for 5-7 minutes until the mixture has thickened a bit.
- Removed from heat and stir in the shredded cheese and Greek yogurt until incorporated. Add the potatoes back into the pot and give it a gentle stir.
- Top with bacon crumbles, green onion or chives, and more shredded cheese. Enjoy!
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