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Potato Soup in Bread Bowls

This heartwarming main course from Cheryl Cor of Auburn, Washington helps her husband get a swift yet satisfying meal on the table when she's at work. “He loves clam chowder and this simple recipe lets him prepare it in just minutes,” she writes.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    5 servings


  • 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, crushed
  • 1/4 teaspoon pepper
  • 5 round loaves (8 ounces each) sourdough bread


  • In a large saucepan, combine the first seven ingredients; heat through.
  • Meanwhile, cut a thin slice off the top of each loaf; set aside. Hollow out loaves, leaving 3/4-in. shells (discard removed bread or save for another use). Ladle soup into bread bowls; replace tops.
Nutrition Facts
1 each: 512 calories, 9g fat (3g saturated fat), 26mg cholesterol, 1850mg sodium, 85g carbohydrate (5g sugars, 4g fiber), 23g protein.

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