What’s better than a warm bowl of potato soup? A creamy potato soup served in a fresh bread bowl!
This bread bowl potato soup takes comfort food to a whole new level. The soft, crusty bread bowl soaks up all the rich soup while you eat, making every bite better than the last. Perfect for chilly evenings or when you need something cozy and filling, this soup hits all the right spots. And trust me – you’ll want to eat every last bit, right down to the bowl itself.
Suggestions for Ingredient Substitution
For a vegetarian or vegan version, replace the bacon with smoked tempeh or mushrooms. These alternatives provide a similar savory flavor and texture. Adjust cooking time as needed, as tempeh and mushrooms cook faster than raw bacon.
Milk can be substituted with unsweetened almond milk or oat milk for a dairy-free option. Use the same amount, but note that the soup may be slightly less creamy. To compensate, you can increase the amount of flour or add pureed white beans for thickness.
Margarine can be replaced with olive oil or coconut oil for a healthier fat option. Use about 2/3 cup of oil in place of 3/4 cup margarine. This substitution may slightly alter the flavor, but will maintain the soup’s richness while providing beneficial plant-based fats.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 50-70 g
- Fat: 180-200 g
- Carbohydrates: 250-280 g
Ingredients
For the soup base:
- 4 cups water
- 1 tsp salt
- 1 tsp ground black pepper (freshly ground preferred)
- 6-7 medium potatoes (Russet or Yukon Gold recommended)
- 2 tbsp chicken broth base (I use Better Than Bouillon)
- 0.5 lb bacon, cubed (crisped for garnish)
- 1 large yellow onion, chopped
- 1 cup heavy cream
- 4 cups milk (whole milk for richness)
- 0.25 bunch celery, chopped
For the roux:
- 0.75 cup flour
- 0.75 cup margarine
For assembly and garnish:
- shredded colby cheese
- chopped green onion
- 0.25 bunch parsley, chopped
- crumbled bacon
Step 1: Saute the Bacon, Onions, and Celery
In a large, heavy pot, start by cooking the bacon over medium-high heat until it is almost crispy.
Then, add the onions and celery to the pot and continue to sauté until the celery becomes tender.
Make sure to stir occasionally to ensure even cooking.
Once done, drain the grease and return the bacon, onions, and celery to the pot.
Step 2: Add Liquids and Seasonings
To the pot with the sautéed ingredients, add milk, water, chicken base, salt, and pepper.
Heat this mixture over medium-high heat until it becomes very hot, but make sure not to let the soup boil, as boiling can alter the texture you’re aiming for.
Step 3: Prepare the Roux
In a separate heavy, large saucepan, melt margarine over low heat.
Once melted, stir in the flour gradually to create a roux.
Mix well and let the roux bubble while stirring for about 1 minute.
If you prefer a thicker soup, you can make a larger amount of roux.
Step 4: Thicken the Soup
Gradually add the prepared roux to the hot soup, stirring constantly to incorporate it evenly.
Continue to cook the soup, stirring consistently, until it reaches a thick, creamy consistency.
Step 5: Add Final Ingredients
Once the soup is thickened to your preference, stir in the potatoes, parsley, and cream.
Allow all the ingredients to heat through thoroughly, ensuring even distribution of flavors.
Step 6: Serve and Garnish
Serve the soup hot in bowls and garnish with toppings such as cheese, bacon bits, and/or additional onions as desired.
Enjoy the creamy, savory goodness of your homemade soup!
