Potato Soup in Bread Bowls |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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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. âHe loves clam chowder and this simple recipe lets him prepare it in just minutes,â 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:
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.
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