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.
What Type of Bread to Use
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.
How 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.
Soup Recipe
I love to use my loaded baked potato soup for this recipe. But anything will work!
What Type of Potatoes to Use
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.
What Type of Vegetables to Use
I add carrots, celery, and onions to the soup. Any veggies you like will work for this soup.
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).
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How to Thicken the Soup
Sour cream or plain Greek yogurt is used in the recipe for flavor and to help with thickening the soup.
Soup Topping Ideas
- Crumbled Bacon
- Shredded Cheese
- Green Onions
- Croutons
- Fresh Dill
- Parsley
- Sour Cream or Plain Greek Yogurt
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.
What to Pair With the Soup
Air Fryer Green Beans
Broccoli Salad with Cheese
Grilled Asparagus
Roasted Air Fryer Carrots
Best Soup for Bread Bowls
Slow Cooker Chicken Pot Pie
Autumn Butternut Squash Soup
Homestyle Chicken Noodle Soup
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Crockpot Broccoli Cheese Soup
Creamy Chicken Alfredo Soup
Bread Bowl Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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
Nutrition
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.
Tammy says
Back in the day I used tear this up at Panera! I got some good sourdough from a local baker. This is so good.
staysnatched says
Yes! And now you make it at home.