This loaded baked potato soup will BOWL you over!

Creamy potatoes, savory bacon, shredded cheese and chives. This soup is a tasty take on a loaded baked potato.

Make this soup a real treat and serve it in a delicious homemade bread bowl. These bread bowls are made with BREADISTA Wurzelbrot bread mix. Just add water to the mix and follow the instructions on the package. Here are some tips for making these bowls:

• 1/2 a mix makes 5 bread bowls
• Reduce the water in the instructions to 360 grams, about 1-2 tbsp less
• do not add the oil
• rest for 10-12 hours + 1 hr @RT
• divide into 5: ~180 g / 6.35 oz each
• shape them round, rest for 45 min
  (pre-heat the oven to 450°F, 25 min into it)
• cut a ‘ring’ to the top to give the ‘lid’ a shape
• bake for ~25 min
• Tip – double bake the loaves for a more solid crust:
  let them cool for 15-20 min, bake again for 5 min
• When the bowls are cooled, cut off the ‘lid’
• With a small fork/spoon carve out the crumb, leave 1/2 in to the edge

Check out the short video on Instagram to see the bowl making process and follow BREADISTA while you’re there!

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Loaded Baked Potato Soup in Homemade Bread Bowls

Author: Isis

Ingredients

• 6 slices bacon cut into small pieces
• 1 cup chopped onion
• 3 cloves garlic minced
• 1/3 cup flour
• 4 cups chicken broth
• 2 cups milk
• 2 1/2 lbs potatoes diced
• Salt & pepper
• 2/3 cup sour cream
• Shredded cheese
• Chives

Instructions

1. Cook bacon pieces in a soup pot over medium heat crisp
2. Remove bacon pieces and set aside, leaving the fat in the pot
3. Add chopped onion and cook until tender, about 3 min
4. Add garlic and cook until fragrant
5. Sprinkle in the flour and cook and stir
6. Add chicken broth, a little at a time until smooth
7. Stir in the milk, potatoes and salt and pepper
8. Simmer about 20 min, until potatoes are tender
9. Remove from heat and stir in the sour cream and half of the cooked bacon
10. Serve, topped with cheese, bacon and chives
11. Enjoy!