Easy Meals

Quick Cheesy Potato Chive Soup in Bread Bowls How-To

A quick, easy and hearty soup. Plus you get to eat the bowl!

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Gerry Speirs
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.

dough balls
Meanwhile, pour broth into 4-quart Dutch oven; heat to boiling. Once it begins to boil, add potatoes; cook 6 minutes. Remove 1 cup of the cooked potatoes from broth; set aside. chopped potatoes
Transfer broth and potatoes from Dutch oven to blender. Cover; blend on high speed 30 seconds. Add cooking sauce, salt and pepper. Cover; blend 30 seconds longer. Stir chives into soup. 

Using serrated bread knife, cut tops off each baked loaf of bread; set tops aside. Gently push dough inside each to form a bowl.

empty bowls
Fill each bread bowl with soup. Top each with 1/4 cup reserved diced potatoes. If desired, garnish with additional chopped chives. Serve immediately. finished bread bowl with soup
Gerry Speirs

About Gerry Speirs of Foodness Gracious

As a stay-at-home dad, Gerry is an expert at making stress-free, delicious meals for his ever-busy family. A three-bites-of-every-meal rule helps his sometimes choosy-kiddos try new flavors (as long as they’re not too spicy).

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