Loaded Potato Soup Bread Bowl Recipe

This Bread Bowl Loaded Potato Soup Recipe really is one the BEST soup recipes for bread bowls. Thick and creamy topped with bacon, onions and cheese.

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Loaded Potato Soup Bread Bowl Recipe

Are you a carb junkie? Then this is definitely a recipe for you. Imagine a cold winter’s day and sitting down to a dinner of loaded potato soup served in a bread bowl. It’s the type of meal that will satisfy your cravings and warm your bones. It’s also a recipe that everyone in your family is going to love.

After all, who doesn’t love creamy, cheesy soup and delicious bread? It’s the type of recipe that you’ll be making over and over again through the colder months. Don’t forget to top with sour cream, green onions, bacon, and cheese for even more delicious flavor.

Bread Bowl Soup Ingredients  

• Potatoes, peeled and cubed
• Butter
• Flour
• Whole milk
• Chopped yellow onion
• Sour Cream
• Shredded cheese
• Thick cut bacon
• Green Onions to garnish
• Salt and pepper
• Rosemary bread bowl, hollowed

**For exact amounts please see recipe card below. 

How to Make Potato Bacon Soup Bread Bowl

Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.

While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.

Cook bacon and then chop and set aside.

Stir in the potatoes and onion, and cook for 5 more minutes. Hollow out your bread bowls.

Add in some bacon and save some for topping.

Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

Garnish with green onions and bacon.

Continue to Content

Yield: 4

Bread Bowl Loaded Potato Soup Recipe

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This Bread Bowl Loaded Potato Soup Recipe really is one the BEST soup recipes for bread bowls. Thick and creamy topped with bacon, onions and cheese.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• 8 Potatoes, peeled and cubed
• Butter - ½ C
• Flour - ½ C
• 8 C whole milk
• Chopped yellow onion - ¼ C
• 8oz Sour Cream
• ½ C freshly shredded cheese
• Thick cut bacon - 8 Pieces
• Green Onions to garnish
• Salt and pepper
• 4 Rosemary bread bowls, hollowed

Instructions

1. Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
2. While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
3. Cook bacon and then chop and set aside.
4. Stir in the potatoes and onion, and cook for 5 more minutes.
5. Add in some bacon and save some for topping.
6. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.
7. Garnish with green onions and bacon.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1458Total Fat 72gSaturated Fat 36gTrans Fat 2gUnsaturated Fat 28gCholesterol 181mgSodium 1641mgCarbohydrates 159gFiber 10gSugar 33gProtein 47g

Nutrition may vary depending on the products used.

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