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Cozy Loaded Baked Potato Soup in Bread Bowls

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A warm, comforting baked potato soup served in rustic bread bowls, topped with crispy bacon, cheddar cheese, and chives. This easy recipe blends creamy soup with crunchy bread for a cozy meal perfect for chilly days.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (32 fl oz) chicken or vegetable broth
  • 1 cup (8 fl oz) milk, whole or 2%
  • 1 cup (8 oz) cottage cheese, small-curd
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup (4 oz) sharp cheddar cheese, shredded
  • 1/2 cup (2 oz) green onions or chives, thinly sliced
  • Sour cream, for dolloping (optional)
  • 6 small round sourdough or country bread loaves (about 5 inches diameter)

Instructions

  1. Peel and dice 4 large russet potatoes into roughly 1-inch cubes. Set aside.
  2. In a large pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add the finely chopped onion and cook for about 5 minutes until soft and translucent.
  3. Add minced garlic and sauté for an additional 30 seconds without browning.
  4. Add diced potatoes and 4 cups chicken or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered for 15-20 minutes until potatoes are fork-tender.
  5. Remove about half the soup and puree until smooth using a blender or immersion blender. Return blended soup to the pot and stir well.
  6. Stir in 1 cup milk and 1 cup cottage cheese gently. Heat through for 5 minutes without boiling. Season with salt and pepper to taste.
  7. Preheat oven to 350°F (175°C). Slice tops off bread loaves and hollow out insides, leaving a 1/2-inch shell. Place bread bowls and tops on a baking sheet and toast for 10 minutes.
  8. Cook bacon slices in a skillet over medium heat until crisp. Drain and crumble once cool. Shred cheddar cheese and slice green onions or chives.
  9. Ladle hot soup into bread bowls. Top with shredded cheddar, crumbled bacon, and sliced green onions. Add a dollop of sour cream if desired. Serve immediately.

Notes

Puree only half the soup to maintain a creamy yet chunky texture. Warm the soup gently after adding dairy to prevent curdling. Use starchy potatoes like russets for best creaminess. Toast bread bowls enough to hold soup but keep inside soft. Adjust seasoning gradually as potatoes absorb salt.

Nutrition

Keywords: baked potato soup, bread bowls, comfort food, creamy soup, bacon, cheddar cheese, cozy recipe, easy soup

Find it online: https://katedishes.com/cozy-loaded-baked-potato-soup-in-bread-bowls-easy-recipe/