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Loaded Broccoli Cheddar Potato Soup in Bread Bowl

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This loaded broccoli cheddar potato soup is creamy, cheesy, and hearty, packed with potatoes, broccoli, and sharp cheddar, then served in a crispy sourdough bread bowl. It’s the ultimate comfort food for cozy nights or entertaining guests, and can be easily adapted for various diets.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced (about 600g)
  • 2 cups broccoli florets, chopped (about 250g, fresh or frozen)
  • 2 cups sharp cheddar cheese, shredded (about 200g)
  • 1 medium onion, diced (about 120g)
  • 1 large carrot, peeled and grated (about 80g)
  • 2 stalks celery, diced (about 70g)
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth (960ml, low sodium preferred)
  • 2 cups whole milk (480ml, or half-and-half or non-dairy milk)
  • 3 tbsp unsalted butter (45g)
  • 3 tbsp all-purpose flour (24g, or gluten-free blend)
  • Salt and black pepper to taste (start with 1 tsp each)
  • 1/2 tsp smoked paprika (optional)
  • 4 small round sourdough loaves (about 8 oz each) for bread bowls
  • 4 strips bacon, cooked and crumbled (optional, for topping)
  • 1/2 cup extra shredded cheddar (about 50g, for topping)
  • 2 tbsp chives or green onions, chopped (for topping)
  • Sour cream (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Slice the top off each sourdough loaf and hollow out the center, leaving about 1/2 inch of bread around the edges. Place bowls on a baking sheet and bake for 12 minutes.
  2. Melt butter in a large Dutch oven or soup pot over medium heat. Add onion, celery, and carrot. Sauté for about 5 minutes until soft and fragrant.
  3. Stir in garlic and cook for 1 minute.
  4. Add diced potatoes and chopped broccoli. Cook for 2 minutes, stirring occasionally.
  5. Sprinkle in flour and whisk until veggies are coated.
  6. Gradually pour in broth, whisking constantly to avoid lumps. Add milk, salt, pepper, and smoked paprika.
  7. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
  8. Using an immersion blender, blend half the soup directly in the pot (or transfer half to a blender), leaving the rest chunky.
  9. Turn heat to low and stir in shredded cheddar cheese until melted and smooth. Taste and adjust seasoning as needed. For a richer soup, add 1/2 cup half-and-half at this stage.
  10. Ladle hot soup into each warm bread bowl. Top with crumbled bacon, extra cheddar, chives, and a dollop of sour cream. Serve immediately with bread bowl lid and insides for dipping.

Notes

For vegetarian, skip bacon and use vegetable broth. For gluten-free, use gluten-free flour and rolls. For dairy-free, use non-dairy milk and vegan cheese. Blend only half the soup for best texture. Bake bread bowls before filling to prevent sogginess. Soup thickens as it cools; add milk when reheating. Customize toppings as desired.

Nutrition

Keywords: broccoli cheddar soup, potato soup, bread bowl, comfort food, easy soup recipe, loaded soup, family dinner, cozy meal, vegetarian option, gluten-free option

Find it online: https://realityeats.com/loaded-broccoli-cheddar-potato-soup-in-bread-bowl-easy-recipe/