Save Few things say home quite like a thick and creamy baked potato soup especially when it is ladled into a warm crusty bread bowl. This version is loaded up with all the classic fixings crispy bacon melting cheddar tangy sour cream and fresh green onions making it perfect for chilly nights or when you want to spoil your family with some serious comfort food. Over the years making soup in bread bowls has become a little tradition for us and every time I see everyone digging in it feels like a celebration right at our table.
The first time I made these bread bowls stuffed with baked potato soup my family thought it was the fanciest meal ever. Now it is the top request for birthday dinners or movie nights when we crave extra cozy food.
Ingredients
- Crusty bread loaves for bread bowls: look for loaves with a good crust and tender crumb for best results
- Russet potatoes: create the creamy body of the soup choose firm ones with no green patches
- Bacon or vegetarian bacon: adds rich flavor and a little crunch go for thick-cut if using real bacon
- Unsalted butter: gives richness and depth use real butter for best flavor
- Yellow onion and garlic: build a fragrant foundation pick firm onions and avoid sprouting garlic
- All-purpose flour: thickens the soup and gives it a silky texture fresh flour will prevent clumping
- Whole milk and low-sodium broth: make the base creamy but not too heavy choose whole milk for a richer soup
- Sour cream: stirs in tanginess use full-fat for ultimate creaminess
- Sharp cheddar cheese: piles on bold cheesy flavor shred it yourself if possible for better melting
- Kosher salt and freshly ground pepper: balance and wake up the flavors
- Smoked paprika: optional but brings an extra layer of warmth Spanish smoked paprika is best if you can find it
- Extra toppings: like more cheddar bacon sour cream green onion and chives for that loaded baked potato touch
Instructions
- Bake the Potatoes:
- Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Wash and scrub the russet potatoes thoroughly then prick them all over with a fork. Place directly on the oven rack and bake for forty-five to sixty minutes until a knife glides easily through. Set aside until cool enough to handle then peel and roughly chop.
- Prepare Bread Bowls:
- Slice a thin layer off the top of each bread loaf and hollow out the inside carefully leaving about half an inch wall all around. Try not to puncture the bottom. Save the scooped bread for homemade breadcrumbs or croutons later.
- Cook the Bacon:
- Place bacon strips in a large pot over medium heat. Cook until crispy on both sides turning as needed. Transfer to a paper towel-lined plate. Pour off extra fat but leave about a tablespoon in the pot.
- Sauté Aromatics:
- Add butter to the pot with the reserved bacon fat. Once melted stir in diced onion and cook for about five minutes until soft and translucent. Add minced garlic and cook for another minute while stirring to avoid browning.
- Make the Roux:
- Sprinkle flour over the onion and garlic stirring constantly to form a pasty mixture. Cook this for two minutes to remove the raw flour taste and start the thickening process.
- Add Liquids and Simmer:
- Slowly whisk in the milk and broth starting with a little and mixing to prevent lumps. Bring to a gentle simmer and cook for five minutes stirring frequently so nothing sticks.
- Add Potatoes and Mash:
- Tip in the chopped baked potatoes. Use a potato masher to break up the chunks into your preferred texture either leave some pieces for texture or mash until mostly smooth.
- Finish with Dairy and Seasoning:
- Stir in sour cream shredded cheddar cheese salt pepper and smoked paprika if using. Let the soup simmer for another five to ten minutes. Taste and adjust salt or pepper as you like.
- Fill Bread Bowls and Top:
- Ladle the hot creamy soup into the prepared bread bowls. Sprinkle with more cheddar crumbled bacon a good dollop of sour cream fresh green onions and maybe chives.
- Serve Hot:
- Enjoy right away while the bread bowl is still crisp on the outside and the soup inside is bubbling hot.
Save Smoked paprika has become my secret ingredient for so many cozy dishes. Every time I add that smoky touch to a creamy soup the family picks up on the extra warmth and depth even if they can not quite put their finger on what it is. One of my favorite memories is letting my kids hollow their own bread bowls and top their soup just the way they like.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to three days. Bread bowls are best eaten fresh but soup can be reheated gently on the stove with a splash more milk. If you want to make the soup ahead freeze it without the dairy and stir in sour cream and cheese after reheating.
Ingredient Substitutions
Use vegetable broth and a plant-based bacon for a vegetarian spin. Choose gluten-free bread bowls and gluten-free flour for those who need it. For dairy-free diners swap in creamy oat or almond milk and use dairy-free sour cream and cheese substitutes.
Serving Suggestions
Serve alongside a crisp green salad or roast vegetables for extra color and nutrition. For a fun twist place out a toppings bar and let everyone customize their soup. If the bread bowls feel too carb-heavy serve the soup in regular bowls and offer thick bread on the side.
Cultural and Seasonal Context
Baked potato soup is a beloved American comfort dish and putting it in bread bowls makes it feel special enough for holidays or cold-weather gatherings. This recipe works beautifully in fall and winter when potatoes and onions are at their peak although it tastes good year-round.
Seasonal Adaptations
Swap in sweet potatoes for a slightly sweeter flavor in autumn Top each bowl with roasted garlic or caramelized onions in winter Add blanched asparagus or peas for a spring twist if you want something green
Save A bowl of creamy baked potato soup in a crusty bread loaf is guaranteed to make any meal feel like a celebration. Just remember to top it generously with all your favorite fixings and enjoy every bite while it is warm.
Recipe FAQ
- → Can I make this without bacon?
Yes! Substitute vegetarian bacon or omit it entirely for a meatless, equally creamy and flavorful version.
- → How can I prevent bread bowls from getting soggy?
Lightly toast the bread bowls before filling or serve immediately after adding the soup for best texture.
- → What type of potatoes work best?
Russet potatoes are preferred for their fluffy texture, but Yukon Golds can also be creamy and tasty.
- → Can I make this gluten-free?
Use gluten-free bread loaves and substitute all-purpose flour with gluten-free flour for a safe option.
- → Are there dairy-free alternatives?
Swap dairy milk with plant-based milk, vegan cheese, and sour cream for a dairy-free version that's still creamy.