I like my LOADED POTATO SOUP in a BREAD BOWL let me show you how EASY it is to make at home!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories, while processed cheese is often cheaper.

Add 5 and 1/4 cups of bread flour, 1 teaspoon of salt, and 2 and 1/4 teaspoons of instant yeast to a stand mixer.

Slowly add 1 and 3/4 cups of warm water and mix until combined.

Increase mixer speed to medium and knead for 7 minutes until dough is soft.

Transfer dough to a greased bowl, cover with plastic wrap and a kitchen towel, and let rise in a warm spot for about 1 hour.

After 1 hour, cook 4 baking potatoes in an air fryer at 400°F for 40 minutes until soft.

Allow potatoes to cool for 10 minutes, then peel and cut into bite-sized pieces.

Set the potato pieces aside until ready to use.

After the dough has risen, dump it out and divide into four pieces.

Shape each piece into a ball and place on a lined baking sheet, spaced 2-3 inches apart.

Cover the dough balls with a kitchen towel and let them rise in a warm place for 30 minutes.

Preheat the oven to 450°F and place a dish of water inside the oven.

Shape the bread bowls by cutting the tops and removing some of the inside.

Bake the bread bowls for 25 minutes at 450°F.

In a Dutch oven, preheat over medium-high heat and cook bacon until crispy, about 8-10 minutes.

Remove bacon and drain excess grease, leaving 2 teaspoons in the pot.

Add 3 tablespoons of unsalted butter to the pot and let it melt.

Sauté half of a small white onion for a couple of minutes until translucent.

Add 3 minced garlic cloves and cook for 30 seconds.

Whisk in 4 teaspoons of all-purpose flour, 1 and 1/2 teaspoons of salt, and 1 teaspoon of black pepper, cooking for 1 minute.

Slowly pour in 3 and 1/2 cups of unsalted chicken broth, mixing to avoid lumps.

Add 2 teaspoons of cream cheese and mix until dissolved.

Stir in 3 cups of heavy cream and allow to come to a simmer.

Once simmering, reduce heat to low and add 2 cups of medium cheddar cheese, stirring until melted.

Add the potato pieces, 1/4 cup of sour cream, and half of the cooked bacon to the soup, mixing well.

Taste and adjust seasoning if necessary, then let sit for 5 minutes before serving.

Prepare the bread bowls by cutting around the edges and removing the tops.

Pour the soup into the bread bowls and top with shredded cheese, bacon, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens