Lunch: Potato Soup in Bread Bowls Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 5
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
