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Cozy Loaded Baked Potato Soup Recipe in Rustic Bread Bowl Easy and Best

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A comforting and hearty baked potato soup served in rustic sourdough bread bowls, featuring creamy texture, smoky bacon, and sharp cheddar cheese. Perfect for cozy gatherings and easy weeknight dinners.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 6–8 strips thick-cut bacon, chopped
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2–3 garlic cloves, minced
  • 3 tablespoons all-purpose flour (can substitute with gluten-free flour)
  • 4 cups chicken broth (homemade or store-bought)
  • 2 cups whole milk (can swap with almond or oat milk for dairy-free)
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 2 tablespoons chopped chives
  • Salt and black pepper to taste
  • 4 medium rustic sourdough boules or round loaves, hollowed out for bread bowls

Instructions

  1. Cook the chopped bacon in a large pot over medium heat until crisp, about 7-9 minutes. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
  2. Add butter to the bacon fat and melt. Sauté diced onions until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to cook out the raw flour taste and start thickening the soup base.
  4. Slowly whisk in chicken broth to avoid lumps, then add diced potatoes. Bring to a boil, reduce heat to simmer, cover, and cook until potatoes are tender, about 15-20 minutes. Stir occasionally.
  5. Partially puree about half the soup using an immersion blender or regular blender, then return to the pot for a creamy yet chunky texture.
  6. Stir in milk and shredded cheddar cheese. Heat gently until cheese melts, but do not boil. Season with salt and pepper to taste.
  7. Remove pot from heat and stir in sour cream until fully incorporated. Fold in half the cooked bacon, reserving some for garnish.
  8. While soup simmers, cut tops off rustic bread loaves and hollow out centers, leaving about a 1-inch thick shell. Toast bread bowls in a 350°F (175°C) oven for 10 minutes to crisp the interior.
  9. Ladle hot soup into each bread bowl. Sprinkle with remaining bacon, chopped chives, and extra cheese if desired. Serve immediately.

Notes

If soup is too thick, add more broth or milk to loosen. Stir gently when heating cheese to prevent clumping. Toast bread bowls before serving to avoid sogginess. For vegetarian version, use vegetable broth and omit bacon. For dairy-free, substitute milk and sour cream with plant-based alternatives and omit cheese or use nutritional yeast.

Nutrition

Keywords: baked potato soup, bread bowl soup, loaded potato soup, comfort food, cheesy soup, bacon soup, rustic bread bowl

Find it online: https://pokirecipes.com/cozy-loaded-baked-potato-soup-recipe-in-rustic-bread-bowl-easy-and-best/