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Cozy Loaded Baked Potato Soup Recipe in Rustic Bread Bowl

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A creamy, comforting loaded baked potato soup served in a rustic bread bowl, perfect for chilly nights and easy weeknight dinners.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced (about 2 lbs)
  • 4 tablespoons unsalted butter (55g)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour (30g)
  • 4 cups chicken broth (32 fl oz)
  • 1 cup whole milk (8 fl oz)
  • 1 cup small-curd cottage cheese (8 oz)
  • 1 1/2 cups sharp cheddar cheese, shredded (5.3 oz)
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup green onions or chives, thinly sliced
  • Salt and black pepper to taste
  • 4 small to medium rustic round bread loaves (sourdough or country-style)

Instructions

  1. Cut the tops off the rustic bread loaves and hollow out the centers, leaving about a 1-inch thick shell. Set aside on a baking sheet.
  2. In a large pot over medium heat, cook the bacon until crispy. Remove and drain on paper towels, reserving 1 tablespoon of bacon fat in the pot. Crumble bacon once cooled.
  3. Add butter to the reserved bacon fat. Once melted, add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the onion and garlic mixture. Stir constantly for 2-3 minutes to cook out the raw flour taste, creating a thick paste.
  5. Slowly whisk in the chicken broth and milk until smooth. Add diced potatoes, bring to a gentle boil, then reduce heat to simmer. Cook until potatoes are tender, about 15-20 minutes.
  6. Remove from heat. Using an immersion blender, puree the soup until mostly smooth but with some potato chunks for texture. Alternatively, blend half the soup in batches in a regular blender and return to pot.
  7. Stir in the cottage cheese until fully incorporated. Add shredded cheddar cheese, stirring until melted. Season with salt and pepper to taste. Keep warm on low heat.
  8. Ladle the hot soup into the prepared bread bowls. Top with crumbled bacon, sliced green onions or chives, and extra shredded cheddar if desired. Serve immediately.

Notes

If the soup feels too thick, add a splash more milk or broth to loosen it up. Watch heat carefully after adding cheese to avoid graininess. Toast bread bowls lightly before filling to prevent sogginess. For gluten-free, substitute flour with gluten-free flour or arrowroot. For dairy-free, use almond milk and vegan cheese, omit or replace cottage cheese with plant-based alternative.

Nutrition

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

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