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Loaded Baked Potato Soup Bread Bowls
50 minServes 4Nutri-Score C€€
C
50 min
50 minLoaded Baked Potato Soup Bread Bowls
what you need
Ingredients
potatoes (peeled and diced)Produce800 g
butter (melted)Dairy40 g
onion (finely chopped)Produce1 piece
garlic (minced)Produce2 pieces
flour (all-purpose)Pantry30 g
chicken stockPantry700 ml
milkDairy300 ml
cheddar cheese (grated)Dairy200 g
sour creamDairy120 g
turkey bacon (cooked and crumbled)Meat120 g
chives (finely chopped)Produce15 g- bread bowls (tops removed and hollowed out)Bakery4 pieces
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
653kcal
- Carbs
- 75 g
- Proteins
- 26 g
- Fat
- 28 g
what you’ll use
Tools
Stockpot
Frying pan
Ladle- Potato masher
Grater
step by step
Method
- Step 1
Cook the turkey bacon
- Fry the turkey bacon in a frying pan until crisp.
- Drain on paper and crumble into pieces.
- Step 2
Start the soup base
- Melt the butter in a stockpot and soften the onion and garlic.
- Stir in the flour and cook briefly, then pour in the chicken stock.
- Add the potatoes, salt and pepper and simmer until tender.
- Step 3
Blend and enrich
- Mash or blend the soup to the desired consistency.
- Stir in the milk and most of the cheddar cheese until melted.
- Step 4
Prepare the bread bowls
- Slice off the tops of the bread bowls and hollow them out, keeping the tops.
- Step 5
Fill and load the bowls
- Ladle the potato soup into each bread bowl.
- Top with turkey bacon, cheddar cheese, chives and a spoonful of sour cream.
- Set the bread bowl tops back on and serve.
most cooked first