Baked Potato Soup & Bread Bowl
The concept of serving soup in a bread bowl originated in San Francisco in the 1800s, where it was popularized by Italian immigrants.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 pound Potatoes
- 1 medium Onion
- 2 cloves Garlic
- 4 cup Vegetable broth
- 1 cup Milk
- 2 tablespoon Butter
- 2 tablespoon All-purpose flour
- 1 cup Cheddar cheese
- 1 cup Sour cream
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 pieces Bread bowls
- 2 tablespoon Fresh chives
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and peel the potatoes, then cut them into small cubes.
- Finely chop the onion and garlic.
- In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
- Add the flour to the pot and cook for 1-2 minutes, stirring constantly.
- Slowly pour in the vegetable broth while stirring to avoid lumps.
- Add the potatoes, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in the milk and cheddar cheese until the cheese is melted.
- Cut the tops off the bread bowls and hollow them out, leaving a thick shell.
- Ladle the soup into the bread bowls.
- Place the bread bowls on a baking sheet and bake for 10 minutes, or until the bread is toasted.
- Serve the soup in the bread bowls, topped with a dollop of sour cream and sprinkled with fresh chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.