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Loaded Baked Potato Soup in Bread Bowl

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A rich, creamy, and cheesy baked potato soup served in a crusty bread bowl, perfect for cozy nights and comfort food lovers.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced into 1-inch chunks
  • Unsalted butter (amount not specified)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (960 ml) chicken broth or vegetable broth for vegetarian version
  • 1 cup (240 ml) whole milk or 2%, room temperature
  • 1 cup (240 g) small-curd cottage cheese, blended smooth
  • 1½ cups (170 g) sharp cheddar cheese, shredded
  • 6 slices bacon, cooked crispy and crumbled (or turkey bacon/smoked tempeh for twist)
  • Green onions, thinly sliced for garnish
  • Sour cream (optional, for topping)
  • Salt and pepper to taste
  • 4 small round sourdough or crusty bread bowls

Instructions

  1. Peel and dice 4 large russet potatoes into 1-inch chunks. Chop 1 medium yellow onion finely and mince 2 garlic cloves. (About 10 minutes)
  2. Cook 6 slices of bacon in a large pot or skillet over medium heat until crispy, about 8 minutes. Remove and drain on paper towels, reserving 1-2 tablespoons of bacon fat in the pot.
  3. Add chopped onion to the bacon fat and cook over medium heat until translucent and soft, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
  4. Add diced potatoes to the pot, stirring to coat with the onion mixture. Pour in 4 cups chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook until potatoes are tender, about 15-20 minutes.
  5. While potatoes cook, blend 1 cup small-curd cottage cheese in a blender until smooth and creamy (2-3 minutes).
  6. Once potatoes are tender, stir in 1 cup milk and blended cottage cheese. Cook gently over low heat to warm through, about 5 minutes. Add 1½ cups shredded sharp cheddar cheese, stirring until melted and silky.
  7. Season soup with salt and pepper to taste. Adjust consistency by adding more milk or broth if too thick.
  8. Cut tops off 4 small round bread bowls and hollow out insides, leaving about a ½-inch shell. Warm bread bowls in a 350°F (175°C) oven for 10 minutes to crisp crust.
  9. Ladle hot soup into bread bowls. Top with crumbled bacon, sliced green onions, and a dollop of sour cream if desired. Serve immediately.

Notes

Stir gently when adding cheese to avoid clumps and keep heat low to prevent curdling. Soup thickens as it cools, so adjust thickness before serving. Use room temperature dairy to avoid seizing. Warm bread bowls before filling to prevent sogginess. For vegetarian version, use vegetable broth and omit bacon, adding smoked paprika or liquid smoke for flavor. Leftovers store well in fridge for up to 3 days but remove soup from bread bowl before storing.

Nutrition

Keywords: baked potato soup, bread bowl, comfort food, creamy potato soup, cheesy soup, bacon soup, easy dinner, cozy meal

Find it online: https://breezybake.com/loaded-baked-potato-soup-in-bread-bowl-easy-recipe-for-comfort-food-lovers/