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!
- 1/4 cup, shredded cheddar cheese
- 2 slice cooked bacon
- 2 cup grapes
- 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.
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