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Cozy Loaded Baked Potato Soup in Artisan Bread Bowls

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A comforting and creamy baked potato soup served in crusty artisan bread bowls, perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced (about 1.5 pounds / 680 g)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) chicken or vegetable broth (low-sodium preferred)
  • 1 cup (240 ml) whole milk or half-and-half (dairy-free milk for vegan option)
  • 1 cup (225 g) small-curd cottage cheese
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour for GF option)
  • Salt and freshly ground black pepper, to taste
  • 6 slices thick-cut bacon, cooked and crumbled (optional)
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • 3 green onions, thinly sliced
  • Sour cream or Greek yogurt for garnish (optional)
  • 4 small artisan round bread loaves (sourdough or rustic country bread)

Instructions

  1. Preheat oven to 350°F (175°C). Slice off the top of each artisan loaf and hollow out the inside, leaving about a 1/2-inch thick shell. Place bread bowls and tops on a baking sheet and warm for 10 minutes.
  2. Cook bacon in a large pot or Dutch oven over medium heat until crispy, about 6-8 minutes. Remove bacon and set aside on paper towels. Leave about 1 tablespoon bacon fat in pot.
  3. Add butter to pot with bacon fat (or just butter if skipping bacon). Melt, then add chopped onion and sauté for 5 minutes until translucent. Stir in garlic and cook for 1 minute.
  4. Add diced potatoes to pot, stirring to coat with butter and aromatics. Pour in broth and bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.
  5. In a small bowl, whisk flour into milk until smooth. Slowly pour into soup while stirring constantly. Simmer for 5-7 minutes until soup thickens slightly.
  6. Remove pot from heat. Use immersion blender to puree soup until creamy but still a bit chunky. Stir in cottage cheese until fully incorporated.
  7. Season soup with salt and freshly ground black pepper. Stir in half of shredded cheddar and most green onions, reserving some for garnish.
  8. Ladle hot soup into warm bread bowls. Top with crumbled bacon, remaining cheddar, green onions, and a dollop of sour cream or Greek yogurt if desired. Serve immediately.

Notes

If soup is too thick, add more broth or milk to adjust consistency. Warm bread bowls before serving to prevent sogginess. Use small-curd cottage cheese for smooth texture without heaviness. Save bacon fat for sautéing onions for extra smoky flavor. For vegetarian version, omit bacon and use vegetable broth with smoked paprika. For dairy-free, use almond or coconut milk and silken tofu instead of cottage cheese.

Nutrition

Keywords: baked potato soup, artisan bread bowls, comfort food, creamy soup, easy soup recipe, loaded potato soup

Find it online: https://blixfood.com/cozy-loaded-baked-potato-soup-in-artisan-bread-bowls-recipe-easy-and-perfect/