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Potato Soup in Bread Bowls Recipe

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. YIELD:5 servings

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

Directions

  • 1. In a large saucepan, combine the first seven ingredients; heat through.
  • 2. 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. Yield: 5 servings.

Nutritional Facts

1 serving equals 512 calories, 9 g fat (3 g saturated fat), 26 mg cholesterol, 1,850 mg sodium, 85 g carbohydrate, 4 g fiber, 23 g protein.