Description
A warm and hearty soup served in a delicious bread bowl, perfect for chilly days.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 4 large bread bowls
Instructions
- In a large pot, melt butter over medium heat. Add flour and whisk until smooth.
- Gradually add chicken broth, stirring constantly until thickened.
- Add diced potatoes and cook until tender, about 15-20 minutes.
- Stir in milk, cheese, sour cream, bacon, and green onions. Season with salt and pepper.
- Simmer for an additional 5 minutes until heated through.
- While the soup is simmering, prepare the bread bowls by cutting off the tops and hollowing out the insides.
- Serve the soup in the bread bowls and garnish with extra cheese and green onions if desired.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Feel free to add other toppings like diced tomatoes or jalapeños.
- This soup can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl with soup
- Calories: 550
- Sugar: 4g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Comforting Loaded Baked Potato Soup Bread Bowl