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Bread bowl potato soup recipe

Bread bowl potato soup recipe

Ingredients

  • 2 cans (18.8 ounces each) ready-to-serve chunky baked potato with cheddar and bacon bits soup
  • 2 cans (6-1/2 ounces each) chopped clams, drained
  • 1 bacon strip, cooked and crumbled
  • 1 teaspoon minced chives
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried rosemary oil, crushed
  • 1/4 teaspoon pepper
  • 5 round loaves (8 ounces each) sourdough bread

Directions

  1. Inside a large saucepan, combine the very first seven ingredients heat through.
  2. Meanwhile, cut a skinny slice off the top of the each loaf put aside. Hollow out loaves, departing 3/4-in. shells (discard removed bread or save for an additional use). Ladle soup into bread bowls replace tops. Yield: 5 servings.

Initially printed as Potato Soup in Bread Bowls in Simple & Scrumptious September/October 2007, p27

Dietary Details

1 each: 512 calories, 9g fat (3g saturated fats), 26mg cholesterol, 1850mg sodium, 85g carb (5g sugars, 4g fiber), 23g protein.

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