Potato Cheese Soup

It’s soup weather, big-time. Well, sort of. As I write this, today was actually sunny, and warmer than it’s been for awhile now. In the low 20’s! Tomorrow, we’re supposed be in the low 30’s! Which is just about normal for SoDak in January. But alas, it’s short-lived, as by Wednesday next week, we’re supposed to get smacked with another Arctic blast (thank you so much).

But anyway…It’s still soup weather as far as I’m concerned. And before I go any further,  allow me to congratulate Jennifer B. on winning the Progresso soup gift pack!

Back to my soup…Last week, I read about some Bread Bowls that Autumn, the Good Eats Girl had made. As much as I love to make bread, I have NO idea why I haven’t made my own bread bowls before. Actually, in thinking about it, I’m not sure I’ve ever HAD soup in a bread bowl before, to be honest. I don’t know why that is, but I decided I needed to fix that this weekend. Autumn’s recipe looked easy enough, and I had the time to spare while the bambino was off at a birthday party.


And then I decided on some soup. Potato Cheese, to be exact.


With bacon. I did try to lighten it a little, just because I’m stuck at this stupid weight plateau, and have been for going on 2 months now. Of course, I’d be doing a lot better if I wasn’t half-assing the WW program. But anyway…I used yogurt instead of sour cream, cut back on the bacon, as well as the butter, etc.


And it was still good!

Yield: 6-8

Potato Cheese Soup

Potato Cheese Soup
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes


  • 6 large baking potatoes
  • 2 C skim milk
  • 4 C fat-free chicken broth
  • 1/4 C flour
  • 1/4 C butter
  • 4 Tbsp. bacon pieces, crisp-cooked
  • 1 C Greek yogurt
  • 8 oz. shredded cheddar cheese
  • salt and pepper to taste


Bake potatoes at 350 degrees F for at least 1 hour, or until soft, then peel. Mash the potatoes in a large mixing bowl, leaving some larger chunks. Set aside.

In a large saucepan, melt the butter. Whisk in the flour, and cook for 1-2 minutes, until golden. Whisk in the milk and the chicken broth, and cook until slightly thickened, anywhere from 5-10 minutes. Add the potatoes and 3/4 C of the cheese, stirring until the cheese melts. Stir in the yogurt until blended and heated through. Season to taste with salt and pepper. Thin with additional milk or broth if necessary.

To serve, top with 1 Tbsp. of the reserved cheddar and 1 Tbsp. of the bacon pieces.

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The best part was the bread bowl. I don’t know why I haven’t done this sooner! Jay and I both had seconds, and while I thought it would be a fun thing for him, the bambino was pouty for some reason and didn’t want anything to do with dinner–Until after he got a time out for continuing to whine after I told him to cut it out. Once he came back to the table, the bread bowl was the coolest thing ever!

But now I have to get work on a sponge for some bread I need for tomorrow’s meals, and finish cleaning up the kitchen. Have a good evening everyone!

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5 Replies to “Potato Cheese Soup”

  1. Pingback: Welsh Rabbit - TramplingroseTramplingrose

  2. I’m all about soup in the winter and potato cheese is one of my favorites. I’ve never put sour cream in mine but it must taste divine. As for the bread bowls, I want them desperately but I’ve never made my own bread before. That is about to change, though, because I must have them! Your bowls look amazing.

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