Best 7 Cream Of Potato Soup Bread Recipes

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**Creamy Potato Soup Bread: A Comforting Culinary Experience**

Indulge in the ultimate comfort food experience with our Cream of Potato Soup Bread recipe, a delectable fusion of creamy potato soup and fluffy bread. This culinary delight combines the richness of homemade cream of potato soup, featuring tender potatoes, savory bacon, and a hint of sharp cheddar cheese, enveloped within a golden-brown crust. Prepare to be tantalized by the velvety smooth soup filling, perfectly complemented by the crispy exterior. This recipe offers a delightful twist on the classic soup and bread combination, ensuring a satisfying and memorable meal. Additionally, we've included variations to cater to different dietary preferences, including a gluten-free option, a vegetarian alternative, and a slow-cooker adaptation. Get ready to embark on a culinary journey that will warm your soul and satisfy your taste buds.

Here are our top 7 tried and tested recipes!

PERFECT POTATO SOUP



Perfect Potato Soup image

Provided by Ree Drummond : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 13

6 slices thin bacon, cut into 1-inch pieces
3 carrots, scrubbed clean and diced
3 stalks celery, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1/2 teaspoon Cajun spice mix, plus more if needed
Salt and freshly ground black pepper
8 cups low-sodium chicken or vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon minced fresh parsley
1 cup grated Cheddar

Steps:

  • Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
  • Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
  • Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
  • Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

BEST CREAM OF POTATO SOUP



Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

  • In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
  • Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

CREAM OF POTATO SOUP



Cream of Potato Soup image

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

Steps:

  • Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

CREAMY POTATO SOUP



Creamy Potato Soup image

This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

PANERA BREAD'S CREAMY POTATO SOUP



Panera Bread's Creamy Potato Soup image

I've never been to Panera Bread, so I couldn't tell you if this is similar. I can tell you it's delicious and simple to make. I didn't have bacon, but it's still delicious even without. I topped mine with cheese and left the skin on my potatoes. Recipe courtesy of Lynn's Kitchen Adventures (she found a copy cat version of the recipe and tweaked it to her liking). YUMMY! Serving size is estimated.

Provided by AmyZoe

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

6 cups chicken broth
6 cups potatoes, peeled and cubed
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
8 ounces cream cheese (cut into chunks, at room temperature)
4 slices bacon (cooked and crumbled)

Steps:

  • Combine broth, potatoes, and spices.
  • Boil on medium heat until potatoes are tender.
  • Smash a few potatoes to release the starch for thickening.
  • If you like it chunky just smash a small amount of potato, but if you want it smooth smash more potatoes.
  • Reduce to low heat and add cream cheese.
  • Heat, stirring frequently, until cheese melts.
  • Ladle into bowls.
  • Sprinkle a little bacon over each bowl of soup.

CREAM OF POTATO SOUP BREAD



Cream of Potato Soup Bread image

Make and share this Cream of Potato Soup Bread recipe from Food.com.

Provided by Cleanfreshcuisine

Categories     Yeast Breads

Time 1h50m

Yield 2 loaves, 18 serving(s)

Number Of Ingredients 7

1/4 ounce active dry yeast (2)
5 1/2 cups all-purpose flour
1 1/2 cups water
3 tablespoons butter
2 tablespoons sugar
10 3/4 ounces cream of potato soup
2 teaspoons salt

Steps:

  • Combine the yeast and 2 1/2 Cups of the flour in a large mixing bowl.
  • Heat together the water, butter, sugar and salt in a medium sized sauce pan over medium high heat until just warm, stirring occasionally to melt the butter.
  • Add to dry ingredients in mixing bowl.
  • Add potato soup and beat at low speed for 3o seconds, or until blended. Beat 3 minutes at high speed.
  • By hand, stir in the rest of the flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth, about 5 to 6 minutes. Shape into a ball and place in a greased bowl, turning once to coat. Cover and let rise until double, about 50 to 60 minutes. Punch down, cover and let rest 10 minutes.
  • Divide dough in half. Shape into two loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise until double, about 30 minutes.
  • Heat oven to 400 degrees.
  • Bake 20 to 22 minutes or until lightly browned and loaves sound hollow when tapped.
  • Let cool in pans for 10 minutes. Remove from pans and place on racks. Pour 1 to 2 tablespoons melted butter over tops.
  • Let cool completely.
  • 2 loaves.

Nutrition Facts : Calories 172.7, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.9, Sodium 358.8, Carbohydrate 32.3, Fiber 1.2, Sugar 1.8, Protein 4.4

BREAD BOWL POTATO SOUP



Bread Bowl Potato Soup image

This is a fabulous potato soup recipe. I have been making this for years. It is an recipe from a restaurant called The Machine Shed. I am always asked to make it by my family as well as for big gatherings. We also have it on Halloween every year before the kids go Trick-O-Treating. Our local store makes individual bread bowls that are orange and look like pumpkins. They love the soup in these festive bread bowls. It is a bit of a time consuming recipe to make, but well worth it once in awhile.

Provided by lisar

Categories     Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

6 -7 medium potatoes, baked, peeled & diced
1/2 lb raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine (about)
3/4 cup flour (about)
1/4 bunch parsley, chopped
1 cup whipping cream
crumbled bacon (to garnish)
chopped green onion (to garnish)
shredded colby

Steps:

  • In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
  • Drain grease and return bacon, onions and celery to pot.
  • Add milk, water, chicken base, salt and pepper.
  • Heat over medium-high heat until very hot but do not let soup boil.
  • In heavy, large saucepan over low heat, melt margarine.
  • Stir in flour to make a roux.
  • Mix well and let bubble, stirring 1 minute.
  • If desired, a larger amount of roux can be made to produce a thicker soup.
  • Gradually add roux to soup, stirring constantly.
  • Continue to cook, stirring, until thick and creamy.
  • Stir in potatoes, parsley and cream.
  • Serve hot, garnished with cheese, bacon bits and/or onions.

Nutrition Facts : Calories 424.8, Fat 30.4, SaturatedFat 11.7, Cholesterol 51.4, Sodium 559.1, Carbohydrate 30.4, Fiber 2.9, Sugar 1.5, Protein 8.6

Tips:

  • Russet potatoes are the best choice for this soup. They are starchy and will help to thicken the soup.
  • Be sure to peel and cube the potatoes evenly so that they cook evenly.
  • Don't overcook the potatoes. They should be tender, but not mushy.
  • Use a good quality chicken broth. It will make a big difference in the flavor of the soup.
  • Add the cream and cheese at the end of cooking. This will prevent them from curdling.
  • Serve the soup immediately with a sprinkle of fresh herbs or croutons.

Conclusion:

This creamy potato soup with bread bowls is a delicious and comforting meal that is perfect for a cold day. It is easy to make and can be tailored to your liking. Whether you like your soup thick or thin, mild or spicy, this recipe is sure to please. So next time you are looking for a warm and satisfying meal, give this potato soup with bread bowls a try. You won't be disappointed!

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