Bread Bowl Soup
This Bread Bowl Soup recipe can be made using any of your favorite bread like sourdough, asiago cheese, and more. Fill your bowl with loaded baked potato soup seasoned with ranch and topped with bacon and cheddar cheese.
Servings 8 cups
Calories 933kcal
Ingredients
- 2 ½ pounds russet potatoes Peeled and cut into 1 inch cubes.
- 5 slices bacon Cooked and crumbled.
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ cup chopped onions
- 2-3 garlic cloves Minced
- 3-4 cups broth Any broth will work. Use enough to cover the potatoes.
- Ranch Seasoning to taste Taste repeatedly and adjust.
- salt and pepper to taste Taste repeatedly and adjust.
- ½ cup half and half or heavy whipping cream Either will work
- ½ cup sour cream or plain Greek yogurt
- round loaves of baked bread
Instructions
Bread Bowl Assembly
- Use a sharp/pointy knife and cut a circle into the top of the bread
- Remove some of the inside layers of bread. Keep bread intact along the edges of the bread bowl. This will keep it intact structurally and will taste amazing once you add the soup and it gets soaked up.
- Cut about 2 inches deep and remove the cut out. I keep this for more dipping later.
Slow Cooker Soup
- Add the potatoes, celery, carrots, onions, garlic, bacon, broth, ranch seasoning, salt, and pepper to taste to the slow cooker. Stir.
- Cook on High for 3-4 hours or on low for 6-7 hours.
- Open the pot and add the sour cream (or Greek yogurt) and half and half (or heavy cream).
- Stir until the soup thickens.
- Pour the soup into the bread bowl(s).
Instant Pot Instructions
- Add the potatoes, celery, carrots, onions, garlic, bacon, broth, ranch seasoning, salt, and pepper to taste to the Instant Pot. Stir.
- Cook for 10 minutes on Manual > High-Pressure Cooking.
- When the pot indicates it has finished, quick release the steam. Open the pot and add the sour cream (or Greek yogurt) and half and half (or heavy cream).
- Stir until the soup thickens.
- Pour the soup into the bread bowl(s).
Notes
The best place to grab loaves of bread are at a bakery or a bakery inside a grocery store.
Use 3 cups of broth for thick soup, use more/add more broth to thin out overly thick soup.
The dairy in the recipe can be omitted if you want a dairy free version.
I typically use a couple of teaspoons of my Homemade Ranch Seasoning. Add the ranch seasoning to taste to ensure the ranch flavor suit your taste and does not overpower the soup.
For a creamy soup without the potato chunks, feel free to puree it with an immersion blender or high powered blender once cooked.
If you prefer to cook the soup on the stove, follow the instructions noted above and simmer the soup until the potatoes have softened. Then add the sour cream (or Greek yogurt) and half and half (or heavy whipping cream).
Calories noted assumes 13oz bread loaf.
Nutrition
Serving: 1cup + bread bowl | Calories: 933kcal