Bread Bowl Soup Recipe

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Listen, eating soup out of a regular bowl is fine, but eating soup out of a bread bowl? That’s main-character energy. The crust holds up to hot broth, the inside turns into buttery soaked treasure, and you get to eat your bowl when you’re done so there’s no dishes. I make these when I want dinner to feel cozy and special and they always hit.

Table of Contents

Bread Bowl Soup Ingredients

Round Loaves of Bread: Your favorite bread will always work best. I'm using sourdough bread for this recipe. The best place to grab loaves of bread are at a bakery or a bakery inside a grocery store. Some grocery stores don't have bakeries and some inside the grocery store simply may not carry a bread loaf in a bowl shape, so keep that in mind. You typically can't go wrong if you visit an actual baker. You can also bake your own bread loaves if you want to go that route. Check out this No Knead Dutch Oven Bread recipe.
Potatoes: I like to use russet potatoes, but you can use any potatoes you like. You can also leave the skin on the potatoes if you prefer.
Bacon
Carrots
Celery
Onions
Garlic
Broth
Ranch Seasoning, Salt, and Pepper
Half and Half or Heavy Cream
Sour Cream or Plain Greek Yogurt

sourdough bread loaf on a wooden cutting board

sliced potatoes and broth in separate glass bowls

uncooked bacon, carrots, celery, onions, and ranch seasoning in separate bowls

How to Make Bread Bowl Soup

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

Add potatoes, celery, carrots, onions, garlic, bacon, broth, ranch seasoning, salt, and pepper to taste to a slow cooker or Instant Pot.
Slow cook or pressure cook.
Open the pot and add 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).

collage photo of 4 photos with bacon potato soup in a pot

plain Greek yogurt and half and half in glass bowls

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bacon potato soup in a pot with a wooden spoon

Bread Bowl Soup

Brandi Crawford

5 from 1 vote

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Prep Time 30

Cook Time 3

Total Time 3 30

Course dinner, lunch

Cuisine American

Servings cups

Calories 933 kcal

Want to save this recipe for later?

I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.

Equipment

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 bowlCalories: 933kcal

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Vegetables to Add to Bread Bowl Soup

Onions
Carrots
Celery
Potatoes
Mushrooms
Spinach
Kale
Broccoli
Cauliflower
Corn
Peas
Green beans
Zucchini
Bell peppers
Leeks
Tomatoes
Asparagus
Cabbage
Parsnips
Butternut squash
Sweet potatoes

Soup Topping Ideas

Crumbled Bacon
Shredded Cheese
Green Onions
Croutons
Fresh Dill
Parsley
Sour Cream or Plain Greek Yogurt

Frequently Asked Questions and Recipe Pro Tips

What's the best way to slice the bread?

Use a sharp/pointy knife and cut a circle into the top of the bread.

Cut about 2 inches deep and remove the cut out. I keep this for more dipping later.

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.

What's the best way to thicken the soup?

Sour cream or plain Greek yogurt is used in the recipe for flavor and to help with thickening the soup.

Do I need to toast the bread bowl?

I didn't because I love for the bread to soak up the soup and for the bread to soften. BUT, oasting creates a barrier that keeps the soup from soaking through too fast and gives you that golden crust situation if you're looking for it.

How do I hollow out the bread without tearing it?

Use a serrated knife to cut a circle on top, then scoop with your hands instead of a spoon. Leave enough bread around the sides so the soup has support.

Can I make bread bowls ahead of time?

Yes, hollow them out and store at room temp. Toast them right before serving so they’re warm and crisp.

What soups work best in bread bowls?

Creamy and thicker soups shine (think chowders, broccoli cheddar, pizza soup, chili, tomato basil). Broth-based soups can work too but may absorb faster.

Will the bread get soggy?

Eventually, yes, that’s part of the charm. Toasting slows it down and gives you more time before the inside turns into delicious soaked treasure.

How do I keep the soup hot longer?

Warm the bread bowls in the oven before filling and heat the soup until piping hot so you don’t lose temperature once it hits the bread.

What do I do with the bread I scoop out?

Turn it into croutons, breadcrumbs, or serve it on the side for dipping. Zero waste.

How to Store Leftover Soup

Leftovers can be stored tightly covered and sealed in the fridge for 3-4 days.

How to Reheat

Leftover soup can be reheated in the microwave or in a pot on the stove until warm.

Freezer Tips

I love to freeze soup using these freezer molds from Amazon. Because the soup contains dairy, you will notice separation when you reheat it. This does not bother me, because it tastes the same.