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Loaded Baked Potato Soup in Bread Bowls

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This loaded baked potato soup in bread bowls is the ultimate comfort food—creamy, smoky, and packed with bacon, cheddar, and chives, all served in a warm, crusty bread bowl. It’s a cozy, crowd-pleasing dinner that’s easy to make and perfect for chilly evenings.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 cups whole milk
  • 1/2 cup sour cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • Kosher salt and black pepper, to taste
  • Chives or green onions, sliced (for topping)
  • 4–6 medium sourdough bread rounds (about 5 inches each)
  • Olive oil (for brushing bread bowls)
  • Extra shredded cheddar (for topping)
  • Crispy bacon pieces (for topping)
  • Chopped chives or green onions (for topping)
  • Cracked black pepper (for topping)
  • A dollop of sour cream (for topping)

Instructions

  1. Peel and dice potatoes. Chop bacon, dice onion, and mince garlic.
  2. In a large soup pot or Dutch oven over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside. Leave about 2 tablespoons bacon fat in the pot.
  3. Add diced onion to the pot and sauté until soft and translucent, about 3 minutes. Add garlic and cook for 1 more minute.
  4. Stir in butter and let it melt. Sprinkle in flour, stirring constantly for about 1 minute to make a roux.
  5. Slowly whisk in chicken broth 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.
  6. Use an immersion blender to blend about half the soup in the pot for a creamy base, leaving some potato chunks. Alternatively, blend a few cups in a blender and return to the pot, or mash with a potato masher.
  7. Stir in whole milk and sour cream. Bring back to a gentle simmer, then add shredded cheddar. Stir until cheese is melted and soup is smooth. Season with salt and pepper to taste.
  8. While soup simmers, preheat oven to 350°F (175°C). Slice tops off bread rounds and scoop out 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.
  9. Ladle hot soup into bread bowls. Top with crispy bacon, extra cheddar, and chives or green onions. Add a dollop of sour cream or cracked black pepper if desired.

Notes

For a vegetarian version, use plant-based bacon and vegetable broth. For gluten-free, substitute flour and use gluten-free bread. If soup is too thick, add more broth or milk; if too thin, simmer uncovered. Brushing bread bowls with olive oil and baking keeps them from getting soggy. Soup thickens as it sits—add milk or broth when reheating. Taste and adjust salt before serving, as potatoes absorb salt.

Nutrition

Keywords: loaded baked potato soup, bread bowl soup, comfort food, easy dinner, creamy potato soup, bacon cheddar soup, family dinner, fall soup, winter soup, soup in bread bowl

Find it online: https://norasfoods.com/loaded-baked-potato-soup-in-bread-bowls-easy-dinner-recipe/