Creamy, thick cheesy potato soup served inside a warm crusty bread bowl. A cozy fall favorite perfect for casual dinners or entertaining.

4 cups potatoes, peeled and diced

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup milk or cream

1 to 1½ cups shredded cheddar cheese

Salt & pepper to taste

4 round crusty bread bowls

Optional garnish: extra cheese, chives, herbs

1. In a large pot, sauté diced onion and garlic in oil or butter for 3 minutes.

2. Add potatoes and broth. Simmer 15–20 minutes until potatoes are soft.

3. Blend soup with an immersion blender until creamy or leave some chunks.

4. Return soup to low heat. Stir in milk or cream, then shredded cheese until melted.

5. Season with salt and pepper.

6. Cut tops off bread bowls and hollow them out.

7. Ladle hot soup into bread bowls. Garnish with extra cheese or herbs.

8. Serve immediately and enjoy with torn bread sides.

Toast or butter the inside of bread bowls for added structure.

To make dairy-free, use plant-based milk and cheese alternatives.

Soup can be made ahead and stored; assemble in bread bowls before serving.

Keywords: cheesy potato soup, bread bowl soup, fall soup