Creamy Herb Roasted Potato Soup in a Bread Bowl Recipe
Description:
Creamy Herb Roasted Potato Soup in a Bread Bowl is a heartwarming, flavorful appetizer that combines the richness of a classic mornay sauce with the earthy, comforting taste of roasted potatoes. This delicious soup is made using a thick, creamy base of bรฉchamel sauce enhanced with cheddar cheese, then served in a hollowed-out sourdough bread bowl, making it the perfect starter for a chilly day or a special gathering. The roasted potatoes are infused with mixed herbs, red chili flakes, and a hint of lemon juice, offering an ideal balance of creamy and savory flavors. Perfectly paired with crunchy bread and topped with fresh spring onion greens, this dish promises a satisfying blend of textures and tastes.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients
For the Roasted Potatoes
| Ingredient | Quantity |
|---|---|
| Sourdough bread (boule) | 1, store-bought |
| Butter (salted) | 1 tablespoon |
| Potatoes (Aloo), peeled and cut into small cubes | 3 medium-sized potatoes |
| Extra virgin olive oil | 1 tablespoon |
| Lemon juice | 1 teaspoon |
| Mixed herbs (dried) | 2 teaspoons |
| Red chili flakes | 1 teaspoon |
For the Creamy Soup Base
| Ingredient | Quantity |
|---|---|
| Butter (salted) | 1 tablespoon |
| All-purpose flour (maida) | 1 tablespoon |
| Milk | 1 cup |
| Cheddar cheese | 1/4 cup, grated |
| Salt | To taste |
| White pepper powder | 1 teaspoon |
| Sour cream | 2 tablespoons |
| Spring onion greens | 1/4 cup, finely chopped |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Instructions
-
Preheat the oven:
Begin by preheating your oven to 180ยฐC (350ยฐF). This will be the perfect temperature for roasting the potatoes. -
Prepare the potatoes:
In a large mixing bowl, toss the cubed potatoes with extra virgin olive oil, lemon juice, mixed herbs, and red chili flakes. Ensure that the potatoes are well-coated with the seasonings. This blend will infuse the potatoes with a wonderful flavor as they roast. -
Roast the potatoes:
Lay the seasoned potatoes evenly on a baking tray lined with aluminum foil. Spread them out in a single layer so they roast evenly. Place the tray in the preheated oven and roast for about 30 minutes, or until the potatoes are golden brown and crispy on the outside, tossing them halfway through for even roasting. Once roasted, remove from the oven and set aside. -
Prepare the bread bowls:
Take the sourdough bread boule and carefully hollow out the center to create individual bread bowls. Be sure to leave a thick enough border so the soup wonโt spill. You can reserve the scooped-out bread for dipping or serving with the soup. -
Make the creamy soup base:
In a large saucepan, melt the salted butter over medium heat. Once the butter is melted and bubbling, whisk in the all-purpose flour. Cook for about 1-2 minutes to form a roux, stirring constantly to prevent any lumps from forming. -
Add the milk:
Slowly pour in the milk while whisking continuously to ensure the mixture remains smooth. Keep whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Once thickened, add the grated cheddar cheese and stir until it melts completely into the sauce. Season with salt and white pepper powder to taste. -
Combine the roasted potatoes and soup:
Gently fold the roasted potatoes into the creamy soup base. Stir to combine the flavors, allowing the potatoes to absorb some of the rich, cheesy sauce. -
Add sour cream and spring onions:
Stir in the sour cream for added richness and creaminess. Top with fresh spring onion greens for a burst of color and flavor. Taste the soup and adjust the seasoning if needed. -
Assemble the bread bowl:
Carefully ladle the creamy herb roasted potato soup into the hollowed-out sourdough bread bowls. Be generous with the soup, ensuring every bowl is filled to the brim with this indulgent, comforting treat. -
Serve and enjoy:
Serve the soup immediately, garnishing with extra spring onion greens if desired. The bread bowl adds a unique touch, allowing you to scoop up the soup with the soft, chewy bread as you eat. Enjoy the comforting, flavorful combination of creamy soup and hearty roasted potatoes!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Carbohydrates | ~35g |
| Protein | ~7g |
| Fat | ~23g |
| Saturated Fat | ~8g |
| Fiber | ~3g |
| Sugar | ~5g |
| Sodium | ~650mg |
| Cholesterol | ~30mg |
Tips for the Perfect Bread Bowl Soup:
- Roast the potatoes until crispy: For added texture, make sure your potatoes are crisped up perfectly. A little extra time in the oven can make all the difference in achieving that golden-brown finish.
- Customize the herbs: While mixed dried herbs work great, feel free to adjust according to your taste. Thyme, rosemary, or even a touch of garlic powder can add more depth to the flavor.
- Serve with extra bread: The bread bowl is delicious, but serving with extra toasted sourdough on the side makes for an even more satisfying meal.
This Creamy Herb Roasted Potato Soup in a Bread Bowl is not just a soupโit’s an experience. The creamy, cheesy richness combined with the crunch of the roasted potatoes and the soft, warm bread makes this dish a perfect comfort food for any occasion.
