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
- Inside a large saucepan, combine the very first seven ingredients heat through.
- 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.