Loaded Baked Potato Soup in Bread Bowls – Easy Dinner Recipe

The first spoonful of loaded baked potato soup in bread bowls is pure comfort—creamy, smoky, and packed with all the good stuff. Imagine breaking into a pillowy bread bowl, steam rising, and taking in the scent of crisp bacon, sharp cheddar, and freshly chopped chives. That’s the kind of moment this recipe is made for! Honestly, I can’t count how many chilly evenings this soup has warmed up for me and my family. There’s just something about the combination of loaded potato soup and a chewy, golden bread bowl that makes any dinner feel like a big, cozy hug.

I first whipped up this loaded baked potato soup in bread bowls on a drizzly Sunday when we needed something hearty but fun. It’s a mashup of two comfort food classics—baked potatoes loaded with toppings and homemade soup—served in an edible bowl that soaks up every last drop. I mean, who doesn’t love a meal you can eat with a spoon one minute and your hands the next?

This recipe isn’t just about taste (although trust me, it nails that in spades). It’s about ease and flexibility. You can pull it off with pantry staples, adapt it for picky eaters, or dress it up for a showstopper dinner with friends. Plus, if you’ve got a crew to feed, the bread bowls make for a wow-worthy presentation—everyone gets their own mini loaf, and there’s hardly any cleanup. After testing this recipe more times than I’ll admit (ahem, quality control), I can say with confidence: this loaded baked potato soup in bread bowls is my go-to for when I want a meal that’s both special and stress-free.

Why You’ll Love This Loaded Baked Potato Soup in Bread Bowls

• Quick & Easy: You’re looking at about 45 minutes from start to finish if you use store-bought bread bowls—no marathon cooking sessions required. Perfect for those nights when you want something homemade but don’t want to spend your whole evening at the stove.
• Simple Ingredients: No need to hunt down fancy cheeses or rare potatoes. Everything you need is probably in your fridge or pantry already.
• Perfect for Gatherings: This soup is a showstopper for potlucks, cozy family dinners, or game night. Bread bowls make it feel festive and a little bit fancy—without the fuss.
• Crowd-Pleaser: This recipe is kid-approved and adult-devoured. My own family—some picky, some adventurous—never leave leftovers. Even my neighbor’s kids ask for seconds!
• Unbelievably Delicious: The creamy, velvety soup is loaded with tender potatoes, crispy bacon, melted cheddar, and plenty of fresh chives. The bread bowl soaks up every bit of flavor, so you won’t want to waste a crumb.

What sets this loaded baked potato soup apart? For starters, I blend part of the soup for an ultra-smooth base while leaving some potato chunks for that classic loaded baked potato vibe. And those bread bowls? They’re the ultimate edible vessel—crusty on the outside, soft and chewy inside, and perfect for mopping up the last drops.

Honestly, it’s the kind of soup that makes you close your eyes and sigh after every spoonful. It’s comfort food without being heavy, rich without feeling greasy. And if you’re anything like me, you’ll love that it’s a breeze to adapt—extra veggies, lighter dairy, or gluten-free options are all fair game. Whether you’re feeding a crowd or just want to treat yourself, this loaded baked potato soup in bread bowls is the answer to “What’s for dinner?”

What Ingredients You Will Need

This loaded baked potato soup in bread bowls recipe calls for straightforward, flavorful ingredients—most of which you probably have on hand. Here’s what you’ll need for that creamy, satisfying soup and those irresistible bread bowls:

• For the Soup:
  • Russet potatoes, peeled and diced (about 2 pounds / 900g) – classic for their fluffy, starchy texture; Yukon Golds work in a pinch for a creamier feel.
  • Thick-cut bacon (6 slices / about 170g), chopped – brings smoky depth and crunch; turkey bacon or plant-based bacon works for lighter options.
  • Yellow onion (1 medium / about 150g), diced – builds a savory base.
  • Garlic cloves (3, minced) – trust me, fresh is best here for that little kick.
  • Low-sodium chicken broth (4 cups / 950ml) – or use veggie broth for a vegetarian version.
  • Whole milk (2 cups / 480ml) – for creamy richness; you can sub with 2% or non-dairy milk if needed.
  • Sour cream (1/2 cup / 120g) – adds tanginess and body; Greek yogurt is a good swap.
  • Sharp cheddar cheese (1 1/2 cups shredded / 170g) – I like extra-sharp for bold flavor; try a mix of cheddar and Monterey Jack for a twist.
  • Butter (1/4 cup / 56g), unsalted – for sautéing and adding richness.
  • All-purpose flour (1/4 cup / 30g) – thickens the soup.
  • Kosher salt and black pepper – to taste.
  • Chives or green onions, sliced (for topping) – adds freshness and color.
• For the Bread Bowls:
  • Sourdough bread rounds (4-6 medium, about 5 inches each) – store-bought is totally fine; if you’re feeling ambitious, homemade is amazing.
  • Olive oil (for brushing) – helps crisp up the inside.
• Topping Ideas:
  • Extra shredded cheddar
  • Crispy bacon pieces
  • Chopped chives or green onions
  • Cracked black pepper
  • A dollop of sour cream

Ingredient tips: I always reach for russet potatoes because they break down perfectly for a creamy soup, but if you want a slightly heartier bite, try mixing in red potatoes or even sweet potatoes for a pop of color and sweetness. For the bacon, thick-cut is worth it for those big, satisfying bites—plus, you’ll have plenty of drippings to sauté the veggies in (don’t skip that part!). If you’re short on time, pre-shredded cheese works, but shredding your own really does melt more smoothly. As for bread bowls, most grocery bakeries carry them, but crusty rolls or even hollowed-out baguettes can step in if you’re in a pinch.

Equipment Needed

• Large soup pot or Dutch oven: A heavy-bottomed pot (like a 5-6 quart Dutch oven) is my go-to for even heating and depth. If you don’t have one, a deep stockpot works too.
• Medium skillet: For crisping up the bacon—if you only have one pot, you can do this in the soup pot first and set the bacon aside.
• Sharp chef’s knife and cutting board: Makes dicing potatoes and chopping bacon less of a chore.
• Wooden spoon or silicone spatula: For stirring without scraping up your pan’s surface.
• Ladle: For serving soup into bread bowls (and not onto your counter!).
• Immersion blender or potato masher: Blending part of the soup gives it that velvety texture. If you don’t have one, carefully transfer a few cups to a regular blender—just don’t overfill (trust me, I’ve had soup on my ceiling before).
• Baking sheet: For crisping up the bread bowls if you want them extra toasty. You can use foil to make cleanup easier.
• Measuring cups and spoons: For accurate results every time.

If you’re on a budget, don’t sweat the fancy gear. Before I invested in an immersion blender, I used a potato masher and a bit of elbow grease—it works just fine! And honestly, a sturdy soup pot will last you for years, so it’s a solid investment if you cook often. Be sure to give your bread bowls a quick oil brush to avoid sticking, and if you’re using a blender, always let the soup cool for a minute before blending for safety.

How to Make Loaded Baked Potato Soup in Bread Bowls

1. Prep the Ingredients (10 minutes): Peel and dice your potatoes (2 lbs / 900g). Chop the bacon (6 slices / 170g), dice the onion (1 medium / 150g), and mince the garlic (3 cloves).
2. Crisp the Bacon (5-7 minutes): In a large soup pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside on a paper towel. Leave about 2 tablespoons of bacon fat in the pot (drain excess if needed)—this is liquid gold for flavor.
3. Sauté Onion & Garlic (3-4 minutes): Add the diced onion to the pot. Sauté until soft and translucent, about 3 minutes. Add garlic and cook for 1 more minute, stirring so nothing burns.
4. Build the Soup Base (2 minutes): Stir in butter (1/4 cup / 56g) and let it melt. Sprinkle in flour (1/4 cup / 30g), stirring constantly for about 1 minute to make a roux. Don’t rush this—it helps thicken the soup and deepens the flavor.
5. Add Broth & Potatoes (15-18 minutes): Slowly whisk in chicken broth (4 cups / 950ml) to avoid lumps. Add diced potatoes and bring to a gentle boil. Reduce heat and simmer, covered, until potatoes are fork-tender—about 15 minutes (you’ll know they’re ready when you can easily mash one against the side of the pot).
6. Blend for Creaminess (2-3 minutes): Use an immersion blender to blend about half the soup right in the pot—this gives you a creamy base but leaves some potato chunks for texture. No immersion blender? Carefully ladle a few cups into a regular blender, blend, then return to the pot. Or, just mash with a potato masher for a chunkier soup.
7. Add Dairy & Cheese (2-3 minutes): Stir in whole milk (2 cups / 480ml) and sour cream (1/2 cup / 120g). Bring back to a gentle simmer, then add shredded cheddar (1 1/2 cups / 170g). Stir until cheese is melted and soup is smooth. Season with salt and pepper to taste.
8. Prepare the Bread Bowls (while soup simmers): Preheat oven to 350°F (175°C). Slice the tops off bread rounds and scoop out the centers, leaving about a 1/2-inch shell. Brush insides with olive oil and bake on a sheet for 8-10 minutes to warm and crisp slightly.
9. Assemble & Serve (3 minutes): Ladle hot soup into bread bowls. Top generously with crispy bacon, extra shredded cheddar, and chives or green onions. Add a dollop of sour cream or a sprinkle of black pepper if you like.

Notes & Troubleshooting: If soup seems too thick, add a splash more broth or milk. Too thin? Let it simmer uncovered for a few minutes to reduce. If you forget to crisp the bread bowls, don’t panic—they’ll still be delicious, just a little softer. And always taste before serving—potatoes soak up salt, so adjust as needed!

Cooking Tips & Techniques

Having made this loaded baked potato soup in bread bowls more times than I can count, I’ve picked up a few tricks along the way—some learned the hard way (hello, scorched soup), and some straight from pro chefs.

• Browning is flavor: Don’t rush the bacon or onion sauté. Letting them get golden adds layers of flavor that make the soup taste like it simmered all day.
• Use starchy potatoes: Russets are the classic choice because they break down just enough for a creamy texture. Waxy potatoes don’t give you the same thickness.
• Blend to your liking: Some folks prefer a silky-smooth soup, others want big potato chunks. I blend about half for the best of both worlds. If blending hot soup in a traditional blender, always vent the lid and cover with a towel to avoid splatters (trust me—potato soup is a pain to clean off the walls!).
• Don’t skip the bread bowl prep: Brushing the bread inside with olive oil and baking briefly keeps it sturdy and prevents it from getting soggy too fast. I learned this after a few too many collapsed bowls.
• Season as you go: Taste after adding dairy and cheese. Potatoes are notorious for soaking up salt, so you might need more than you think.
• Multitasking tip: While the soup simmers, prep your toppings and bread bowls. That way, everything comes together hot and fresh at serving time.
• Consistency control: If you’re saving soup for leftovers, it may thicken overnight. Add a splash of milk or broth when reheating to bring it back to life.

Biggest mistake? Not stirring often enough after adding the milk and cheese—otherwise, you risk scorching the bottom. If you’re new to bread bowls, practice scooping them out gently so you don’t poke a hole through the bottom (been there, done that!). And if you want picture-perfect bread bowls for social sharing, let them cool a minute before filling—they’ll hold their shape better.

Variations & Adaptations

• Vegetarian Version: Swap the bacon for smoked paprika or plant-based bacon, and use veggie broth instead of chicken. Top with roasted broccoli or sautéed mushrooms for extra flavor.
• Lighter Option: Use 2% milk and swap sour cream for plain Greek yogurt. You can also go easy on the cheese and add extra veggies like diced carrots or celery.
• Gluten-Free Adaptation: Substitute the all-purpose flour with your favorite gluten-free blend, and serve in gluten-free bread bowls or thick slices of gluten-free toast (not quite the same, but still delicious!).
• Spicy Kick: Add a pinch of cayenne or a diced jalapeño when sautéing the onion for some heat.
• Loaded Sweet Potato Soup: Replace half the russet potatoes with peeled, cubed sweet potatoes for a touch of sweetness and gorgeous color.

I’ve tried swapping in cauliflower for some of the potatoes when I wanted a lower-carb version—it worked surprisingly well and still tasted rich! You can also toss in leftover roasted veggies for a fun twist. If you need to avoid dairy, use plant-based milk and cheese, and be sure to check your bread bowls for hidden dairy ingredients.

Serving & Storage Suggestions

Best served hot and fresh—but honestly, even the leftovers are dreamy. I love to pile the soup high in the bread bowls, then top with a mountain of extra cheddar and bacon. For a pretty finish (great for Pinterest-worthy photos), sprinkle chives over the top and add a swirl of sour cream.

Pair this loaded baked potato soup with a crisp green salad or roasted veggies for balance. If you’re serving a crowd, offer a build-your-own toppings bar so everyone can customize their bowl. For drinks, a cold glass of apple cider or a light beer hits the spot.

Leftovers? Store extra soup (not in the bread bowls) in an airtight container in the fridge for up to 4 days. Bread bowls are best eaten the day of, but you can store them in a paper bag at room temp for a day or two—just crisp them in the oven before refilling. To reheat soup, warm gently on the stove, stirring in a splash of milk if it’s too thick. The flavors deepen overnight, so don’t be surprised if it tastes even better the next day!

Nutritional Information & Benefits

One serving of loaded baked potato soup in a bread bowl (based on 6 servings) has roughly:

• Calories: 540
• Protein: 18g
• Carbohydrates: 65g
• Fat: 24g
• Fiber: 5g

Key health benefits: Potatoes are packed with potassium and vitamin C, while the soup’s milk and cheese offer a nice protein boost. You can lighten things up with Greek yogurt and skim milk, or boost fiber with whole-grain bread bowls. Watch for allergens—this recipe contains dairy, gluten, and pork (from bacon), but see the variations above for allergy-friendly swaps. Personally, I love that this soup is so satisfying that it keeps me full for hours—no late-night snacking needed!

Conclusion

If you’re craving something cozy, crowd-pleasing, and a little bit playful, this loaded baked potato soup in bread bowls really does the trick. It’s easy enough for a weeknight but special enough for guests. You can mix up the toppings, play with the soup base, or even swap in seasonal veggies—make it yours!

I keep coming back to this recipe because it’s both straight-up delicious and a total mood booster. There’s something about tearing into that bread bowl that just makes dinner feel like an event. If you give it a go, I’d love to hear how you made it your own—did you go extra cheesy, super spicy, or veggie-loaded? Leave a comment below, share your soup pics, or tag me if you post on social. Now, go grab those potatoes and get cozy—your kitchen is about to smell amazing!

Frequently Asked Questions

How do I keep the bread bowl from getting soggy?

Brush the inside with olive oil and bake it for about 10 minutes before filling. This makes a nice barrier that helps keep the soup from soaking in too quickly.

Can I make this loaded baked potato soup ahead of time?

Absolutely! The soup actually tastes even better the next day. Just store it in the fridge and reheat gently. Fill the bread bowls right before serving for best results.

What’s the best way to reheat leftovers?

Warm the soup on the stove over medium-low heat, stirring often. Add a splash of milk or broth if it’s too thick. Re-crisp bread bowls in the oven at 350°F (175°C) for a few minutes.

Can I freeze this soup?

Yes—just leave out the dairy if possible, as it can separate when frozen. Freeze the soup in airtight containers without bread bowls. Thaw in the fridge and stir in milk and cheese when reheating.

What can I serve with loaded baked potato soup in bread bowls?

A fresh green salad, roasted vegetables, or even a fruit platter pairs well. For drinks, try apple cider, a crisp beer, or sparkling water with lemon.

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