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Cheesy Bacon Potato Soup in a Bread Bowl (she: Jana)

Servings 8 -10


  • 1/4 lb. bacon sliced into bite size pieces
  • 1/4 cup butter
  • 1 large yellow onion chopped
  • 1 garlic clove minced
  • 1 carrot peeled and chopped
  • 1/2 cup flour
  • 6 cups chicken broth
  • 4 cups diced potatoes we like the skins on, but you could peel them if desired
  • 1 lb. sharp cheddar cheese shredded
  • 1 cup heavy cream
  • salt & pepper to taste


  1. In a large saucepan cook bacon until crispy.
  2. Spoon bacon from pot and set aside.
  3. Combine butter with the bacon grease that is still in the pan until butter is melted.
  4. Add onion, garlic and carrot and cook for 5 minutes or until onions are translucent.
  5. Sprinkle the flour over the vegetables and then slowly stir in the chicken broth.
  6. Add the potatoes and bring to a boil.
  7. Boil for 15-20 minutes or until potatoes are tender.
  8. Place cheese in a large mixing bowl.
  9. Add about 1/4 of the soup and mix with cheese until smooth.
  10. Now return the cheesy soup back to the saucepan with the rest of the soup.
  11. Now slowly stir in the heavy cream and season with salt and pepper.
  12. Continue to heat until almost boiling.
  13. Cut top out of a bread bowl and then hollow it out.
  14. Put the top and bread crumbs on the side of the bowl and then fill bread bowl with soup.

Recipe Notes

Recipe adapted from wolfgangpuck.com