Cheesy Potato Chive Soup in Bread Bowl

Chives add another layer of flavor to this easy, cheesy soup. Plus you get to eat the bowl!

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 4
Gerry Speirs Recipe by Gerry Speirs
February 26, 2014
 

Ingredients

2
cans Pillsbury™ refrigerated crusty French loaf
1
carton (32 oz) Progresso™ chicken broth
3
cups diced white potatoes
1
pouch (9 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
1/4
teaspoon salt
1/4
teaspoon pepper
2
teaspoons finely chopped chives

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Using serrated bread knife, cut tops off each baked loaf of bread; set tops aside. Gently push dough inside each to form a bowl.
  • 5 Fill each bread bowl with soup. Top each with 1/4 cup reserved diced potatoes. If desired, garnish with additional chopped chives. Serve immediately.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Using serrated bread knife, cut tops off each baked loaf of bread; set tops aside. Gently push dough inside each to form a bowl.
  • 5 Fill each bread bowl with soup. Top each with 1/4 cup reserved diced potatoes. If desired, garnish with additional chopped chives. Serve immediately.

EXPERT TIPS

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Expert Tips

This soup is easy to make ahead and reheat gently over a low heat or in the microwave for 2 minutes.

Make sure to dice your potatoes very small. This way they’ll cook fast and not be too big for the bread bowls.

Nutritional information

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