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Hearty Loaded Baked Potato Soup Bread Bowls

Loaded Baked Potato Soup Bread Bowls

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This recipe for Loaded Baked Potato Soup Bread Bowls is a warm and comforting meal perfect for a winter evening. It combines the creamy goodness of baked potato soup with the satisfying crunch of a bread bowl, creating a hearty and delicious experience.

Ingredients

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  • 1 loaf of round sourdough bread
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 4 cups milk
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped cooked bacon
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cut the top off the sourdough bread and hollow out the inside, leaving about a 1-inch thick shell. Reserve the bread removed from the inside for another use or croutons.
  3. Brush the inside of the bread bowls with olive oil and bake for 10-15 minutes, or until lightly golden and toasted. Set aside.
  4. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Pour in the chicken broth and bring to a simmer.
  7. Reduce the heat to low and stir in the milk and softened cream cheese until well combined and smooth.
  8. Stir in the sour cream, chives, bacon, and cheddar cheese. Cook, stirring, until the cheese is melted and the soup is heated through. Do not boil.
  9. Season with salt and black pepper to taste.
  10. Ladle the hot soup into the prepared bread bowls.
  11. Garnish with extra chives, bacon, and cheddar cheese if desired.

Notes

  • For a thicker soup, you can mash some of the potatoes before adding them back into the soup.
  • If you don’t have sourdough, a crusty round loaf of French bread also works well.
  • This soup can be made ahead of time and reheated gently on the stovetop.

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