Potato Soup in Bread Bowls

Name: Potato Soup in Bread Bowls
Prep time: 15 min
Cook time: 5 min
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

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.

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

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.