Loaded Baked Potato Soup in Bread Bowls


4 tablespoons (1/2 stick) unsalted butter
2 medium onions, diced
4 large russet potatoes, peeled and cut into 1/2-inch dice
4 cups chicken broth
1 cup whole milk
2 cups finely shredded sharp Cheddar cheese
8 strips bacon, cooked crisp, drained, and crumbled
Salt and freshly ground black pepper
1 cup sour cream

Heat the butter in a large skillet over medium-high heat. Add onions; 2 to 3 minutes, until the onions are softened. Add potatoes and broth. Cover; cook 25 minutes, or until potatoes are tender.

Reduce heat to low; add milk, cheese, and bacon. Cover; cook additional 10 minutes. Season to taste with salt and pepper. Stir in Sour Cream. If needed, thicken with a roux of water and flour.

Serve in sourdough bread bowls.
4 rounds of sourdough bread
2 tablespoons butter, melted
Salt and pepper to taste
1/8 teaspoon garlic powder

Cut tops off bread rounds with serrated knife. Hollow out bread rounds; leaving about a 1/2-inch shell. Cut reserved bread into bite-sized pieces; drizzle with butter. Sprinkle with salt, pepper and garlic salt. Bake 7-10 minutes, or until bread is golden brown. Serve bread pieces with soup.

Serves 4

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