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Cozy Loaded Baked Potato Soup Recipe in Rustic Bread Bowls Easy and Homemade

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A comforting and hearty loaded baked potato soup served in crusty rustic bread bowls, featuring creamy potatoes, crispy bacon, and melty cheddar cheese. Perfect for chilly evenings and easy to prepare with simple pantry staples.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk, warmed
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 3 green onions, sliced thin
  • 1/2 cup sour cream
  • Salt and black pepper, to taste
  • 4 small rustic round bread loaves, hollowed out

Instructions

  1. Preheat oven to 350°F (175°C). Slice off the top of each rustic bread loaf and hollow out the insides, leaving about a 1/2-inch thick shell. Place bread bowls and tops on a baking sheet and lightly toast for 10 minutes. Set aside.
  2. Cook bacon in a large skillet over medium heat until crisp, about 7-9 minutes. Transfer to paper towel-lined plate and crumble once cool. Reserve 1 tablespoon bacon fat if desired.
  3. In a large heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over onions and garlic, stirring constantly for 2-3 minutes until mixture turns light golden.
  5. Gradually whisk in chicken broth, ensuring no lumps form. Add diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  6. Partially puree the soup using an immersion blender, blending about half the soup to keep some potato chunks for texture. Alternatively, blend half the soup in batches in a blender.
  7. Stir in warmed milk and shredded cheddar cheese until melted and smooth. Heat through but do not boil. Season with salt and black pepper to taste.
  8. Turn off heat and stir in sour cream. Fold in half of the crumbled bacon and most of the green onions, reserving some for garnish.
  9. Ladle hot soup into toasted bread bowls. Sprinkle remaining bacon and green onions on top. Add bread lid on the side or on top for presentation and serve immediately.

Notes

If soup thickens too much when reheated, add a splash of warm milk or broth to loosen. Bread bowls are best eaten fresh to avoid sogginess. For vegetarian version, omit bacon and use vegetable broth. Warming milk before adding prevents curdling. Partially blending soup keeps a nice creamy and chunky texture.

Nutrition

Keywords: baked potato soup, loaded potato soup, bread bowl soup, comfort food, easy soup recipe, rustic bread bowl, creamy potato soup, bacon soup

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