I knew I wanted to make my own bread bowls to go with this easy potato soup. I discovered a method using Rhodes frozen bread dough and adapted a favorite potato soup recipe using Simply Potatoes. Both are just as easy to make as they are delicious!
It’s elegant enough for a sit-down luncheon (if we were doing that sort of thing!) and easy enough to throw together for a quick weeknight meal. You can also use these bread bowls for dips– I’m seeing it surrounded by colorful veggies! Either way, I promise it will be hit.
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How to Make the Bread Bowls
Allow the dough to thaw inside of a Ziploc bag, I did this overnight. Once thawed, slice into three sections, and roll into individual balls. Then, place on a parchment paper-lined baking sheet and cover with plastic wrap lightly sprayed with olive oil cooking spray. Next, place in a warm spot for 2-3 hours until the dough balls double in size. Remove plastic and lightly brush with egg.
Cut at an angle, removing the center top. Press sides and bottom of the bread to create a soup well.
How to Make Easy Potato Soup
Add the potatoes, chicken broth, and cream of celery to a dutch oven and bring to a boil, boil for 10 minutes, stirring.
Then, turn down the heat and stir in the cream cheese until mostly melted.
Next, remove from heat and use an immersion blender, blending until the soup is smooth and creamy. Add salt and pepper to taste.
Heat on low/warm until ready to serve, or serve immediately.
Finally, add to bread bowl and top with freshly grated cheddar and chopped rosemary.
Bread Bowls
- Total Time: 0 hours
- Yield: 6 1x
Ingredients
- 2 (1 lb.) loaves of Rhodes frozen bread dough
- 1 egg, beaten
Instructions
- Thaw each loaf in a gallon ziploc bag.
- Line baking sheet with parchment paper.
- Slice the thawed dough into 6 pieces, and roll each piece into a ball.
- Place dough balls 4-inches apart on the baking sheet.
- Brush each dough ball with egg.
- Spray a large piece of plastic wrap with nonstick cooking spray, and lightly cover plastic wrap over dough.
- Let dough rise in a warm place until double in size, about 2-3 hours.
- Carefully remove plastic wrap.
- Bake at 350 degrees for 25 minutes, or until golden brown.
- Cool bread on a wire rack.
- Cut center at an angle, and press the sides and bottom, creating a well for soup.
- Fill with your favorite soup, chili, or use as a bowl for dip.
Notes
*Bread bowl recipe from Foodfolksandfun.net.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 6 bowls
Easy Potato Soup
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Ingredients
- 1 20 oz. bag of Simply Potatoes diced potatoes
- 1 28 oz of chicken broth
- 2/3 can of cream of celery soup
- 2/3 pkg. cream cheese
- Shredded cheddar cheese, for topping
- Fresh chopped rosemary, for topping
- Salt and pepper to taste
Instructions
- Add the potatoes, chicken broth and cream of celery to a dutch oven and bring to a boil, boil for 10 minutes.
- Turn down the heat and stir in the cream cheese until mostly melted.
- Remove from heat and use an immersion blender, blending until the soup is smooth and creamy.
- Salt and pepper to taste.
- Heat on low/warm until ready to serve, or serve immediately.
- Add to bread bowl and top with fresh grated cheddar and chopped rosemary.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Want more cozy soup recipes? Check out my taco soup or quick chicken noodle.
Enjoy, friends!
