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Cozy Loaded Baked Potato Soup Recipe in Rustic Bread Bowl

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A rich and creamy loaded baked potato soup served in a crusty rustic bread bowl, perfect for cozy chilly evenings. This comforting soup combines creamy potatoes, smoky bacon, sharp cheddar, and fresh chives for a satisfying meal.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (950 ml) chicken broth, low-sodium
  • 1 cup (240 ml) whole milk (can substitute almond or oat milk for dairy-free)
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled (turkey bacon optional)
  • ½ cup sour cream
  • 2 tablespoons green onions or chives, chopped
  • Salt and black pepper to taste
  • 4 small rustic round bread loaves (5–6 inches diameter), sourdough or country-style

Instructions

  1. Peel and dice the russet potatoes into roughly 1-inch cubes. Finely chop the onion and mince the garlic. Cook bacon slices in a small skillet over medium heat until crispy, about 8 minutes. Drain on paper towels and crumble once cooled.
  2. In a large pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, avoiding browning.
  3. Add the diced potatoes to the pot and stir to coat with butter and aromatics. Pour in 4 cups of chicken broth and bring to a gentle boil. Reduce heat and simmer until potatoes are tender but not falling apart, about 15-20 minutes.
  4. Using an immersion blender, puree about half the soup until smooth but still slightly chunky. If using a regular blender, carefully transfer half the soup in batches and blend until smooth. Return blended soup to the pot.
  5. Stir in 1 cup whole milk and ½ cup sour cream until combined. Gradually add 1 cup shredded sharp cheddar cheese, stirring until melted and smooth. Season with salt and freshly ground black pepper to taste. Keep the soup warm on low heat without boiling.
  6. Preheat oven to 350°F (175°C). Slice the tops off each rustic bread loaf and hollow out the interior, leaving about a ½-inch wall all around. Place bread bowls and tops on a baking tray and warm for 5-7 minutes to crisp the crust slightly.
  7. Ladle the hot soup into each bread bowl. Top with crumbled bacon, extra shredded cheddar, and chopped green onions or chives. Serve with the bread tops alongside for dipping or nibbling.

Notes

If the soup thickens too much while sitting, stir in a splash of broth or milk to loosen it up. Warm the bread bowls before filling to keep the crust crunchy longer. For gluten-free, skip bread bowls or use gluten-free bread. For vegetarian, omit bacon and add smoked paprika or liquid smoke. Soup reheats well with extra milk or broth stirred in.

Nutrition

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

Find it online: https://bitematrix.com/cozy-loaded-baked-potato-soup-recipe-in-rustic-bread-bowl-easy-and-perfect/