Loaded Baked Potato Soup Bowls (Print Version)

Creamy soup with baked potatoes, bacon, cheddar, and onion in crusty bread bowls—hearty and satisfying.

# Components:

→ Bread Bowls

01 - 4 small round crusty bread loaves (each about 5–6 inches in diameter)

→ Soup Base

02 - 4 large russet potatoes, scrubbed
03 - 4 slices bacon, or vegetarian bacon substitute
04 - 2 tablespoons unsalted butter
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1/4 cup all-purpose flour
08 - 3 cups whole milk
09 - 2 cups low-sodium chicken broth or vegetable broth
10 - 1/2 cup sour cream
11 - 1 cup sharp cheddar cheese, shredded
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/2 teaspoon smoked paprika, optional

→ Toppings

15 - 1/2 cup sharp cheddar cheese, shredded
16 - 4 strips crispy bacon, crumbled
17 - 1/4 cup sour cream
18 - 3 green onions, thinly sliced
19 - Fresh chives, optional

# Preparation Steps:

01 - Preheat oven to 400°F (200°C). Poke potatoes with a fork, then bake directly on the oven rack for 45 to 60 minutes until fork-tender. Allow to cool slightly, then peel and roughly chop.
02 - Slice a thin layer from the tops of each bread loaf and hollow out the centers, leaving approximately 1/2-inch thick walls. Set bread bowls aside and reserve hollowed bread for another use.
03 - In a large pot or Dutch oven over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon in the pot.
04 - Add butter to the pot. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
05 - Sprinkle flour over the onion and garlic; cook, stirring constantly, for 2 minutes until a pale roux forms.
06 - Gradually pour in milk and broth while whisking to prevent lumps. Bring to a simmer and cook for 5 minutes, stirring frequently.
07 - Add chopped baked potatoes to the pot and gently mash to desired consistency, either smooth or chunky.
08 - Stir in sour cream, shredded cheddar cheese, salt, pepper, and smoked paprika (if using). Simmer for 5 to 10 minutes until the mixture thickens and becomes creamy. Adjust seasoning to taste.
09 - Ladle hot soup into prepared bread bowls. Garnish each serving with additional cheese, bacon, sour cream, green onions, and fresh chives if desired.
10 - Serve promptly while bread bowls remain crisp.

# Expert Advice:

01 -
  • Uses regular pantry staples you probably already have in your kitchen
  • Perfect for a cozy family dinner or to impress guests with a fun twist on a classic
  • Easily customized for vegetarians or for anyone who is gluten or dairy-free
  • It is surprisingly filling and ideal for meal-prep since leftovers save well
02 -
  • Loaded with fiber-rich potatoes and protein from bacon and cheddar
  • Bread bowls absorb the soup for the ultimate comfort bite
  • This recipe is adaptable for many diets including vegetarian and gluten-free versions
03 -
  • Let soups rest a few minutes before filling the bread bowls so they stay sturdy
  • Always use freshly shredded cheddar for better melting and rich cheese pull
  • For extra flavor toast scooped-out bread cubes for homemade croutons

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