09/26/2026
Cheesy Potato Soup Bread Bowls
4-5 fresh Italian or sourdough loaves
24oz chicken broth
7 medium potatoes
6 bacon slices
4 tablespoons bacon grease
1 1/2 cup heavy whipping cream
1 1/2 cup shredded cheddar cheese
1 tablespoon diced onion
1 tablespoon diced celery
1 tablespoon diced carrot
1/2 teaspoon fresh chopped chives
2 teaspoons minced garlic
3 tablespoons chicken bouillon
1/4 teaspoon dill w**d
1/2 teaspoon black pepper
Half can sweet corn (optional)
1 packet ham seasoning
To a skillet cook your six bacon slices, diced them and put them to the side,Save the bacon grease!
To your soup pot add your :
Bacon grease, onion, carrot, celery, and minced garlic sauté until onions are transparent (about 4-5 minutes.)
Add to your pot the potatoes - (diced to your preference) - use enough chicken broth to cover the top of the potatoes - cover with a lid and boil for 14 to 16 minutes. - After 14 to 16 minutes remove one and a half cups of the potato mixture to a blender and blend until smooth - It’s going to look like a mashed potato mixture after it is all blended - Add potato mixture back into your soup pot - then add your heavy whipping cream - mix that together then add your cheddar cheese, corn, chicken bouillon, pepper, dill w**d and 3 of the 6 diced bacon slices - Cut open the tops of your bread loaves - scoop the soup into the bread bowls - top your filled bread bowls with cheddar cheese, remaining diced bacon, chives,
and pepper. 🤗ENJOY