I don’t eat soup all that often, but when I do, I like it to be chunky and filling. This potato and cheese soup is just that. It reminds me of sitting in San Francisco’s Fisherman’s Wharf, lapping up a bowl of famous chowder.
I love serving this soup in edible bread bowls for my kids. In our house, it becomes a game to see who can eat the bowl without having the soup leak out at the same time. This is a quick soup to make, but you can easily make the bread bowls ahead of time to make life a little simpler.
Heat oven to 350°F. Remove dough from both cans. Cut each roll of dough in half crosswise. Shape each piece of dough into a ball; place on ungreased cookie sheet. Bake 25 minutes.