Creamy Potato Vegetable Chowder in Mini Bread Bowls

Name: Creamy Potato Vegetable Chowder in Mini Bread Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: bread bowl; 1 12 lbs yukon gold potatoes, peeled and diced; 1 leek, thin sliced (white and some light green parts); 1 lb parsnip, peeled and diced; 3 carrots, peeled and diced; 1 turnip, peeled and diced; 1 small onion; 4 teaspoons garlic, minced (equals four whole cloves); 3 ½ cups vegetable broth (you can use a little more if you want it thinner); 2 cups heavy cream; 1 cup whole milk; ½ cup white wine or ½ cup vermouth; 1 ½ teaspoons dried thyme; 1 teaspoon dried rosemary; 2 tablespoons fresh parsley; 2 tablespoons all purpose flour to make the roux; 2 tablespoons butter to make the roux; 2 tablespoons chopped fresh parsley; ½ teaspoon red pepper flakes; 2 bacon, slices chopped (garnish)

Servings: persons

bread bowl
1 12 lbs yukon gold potatoes, peeled and diced
1 leek, thin sliced (white and some light green parts)
1 lb parsnip, peeled and diced
3 carrots, peeled and diced
1 turnip, peeled and diced
1 small onion
4 teaspoons garlic, minced (equals four whole cloves)
3 ½ cups vegetable broth (you can use a little more if you want it thinner)
2 cups heavy cream
1 cup whole milk
½ cup white wine or ½ cup vermouth
1 ½ teaspoons dried thyme
1 teaspoon dried rosemary
2 tablespoons fresh parsley
2 tablespoons all purpose flour to make the roux
2 tablespoons butter to make the roux
2 tablespoons chopped fresh parsley
½ teaspoon red pepper flakes
2 bacon, slices chopped (garnish)

1
Bacon and Vegetables -- In a large soup pot on medium heat, add the bacon and saute until crisp.
2
Remove the bacon to a paper towel and let hit drain.
3
Now to the bacon drippings, add the leeks, parsnips, carrot, garlic, turnip, and onion and cook until tender.
4
5-7 minutes.
5
Potatoes -- And the potatoes and cook until heated, just a minutes or so and combined well with the other vegetables.
6
Then add the flour to make a roux.
7
Cook just a minute to make sure everything is well combined.
8
Sauce -- Slowly add in the milk, cream and broth and bring to a medium boil until the sauce slightly thickens.
9
The starch of the potato will also help to thicken the sauce naturally.
10
Simmer -- Reduce the heat and let the soup simmer uncovered until everything is tender.
11
This takes around 20-30 minutes.
12
Now my TIP: I like to go in with my potato masher and just mash a few times.
13
Not breaking up everything, but just a few vegetables to give it even a more creamy texture.
14
Season -- Salt, pepper, thyme parsley, white wine or vermouth and red pepper flakes.
15
Just cook 5 minutes to combine the flavors.
16
Serve -- Now you can serve immediately or you can let or cool and then cover for the next day.
17
Reheat on the stove top before serving.
18
Garnish with the bacon bits.
19
Now I love these in small bread bowls, but you don't have to if you don't want.
20
The soup is equally served with a nice slice of grilled bread on the side.
21
To me it is just so much fun and unique to serve them in the bowls as a treat to your guests.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: bread bowl, 1 12 lbs yukon gold potatoes, peeled and diced, 1 leek, thin sliced (white and some light green parts), 1 lb parsnip, peeled and diced, and more.

Yes, Creamy Potato Vegetable Chowder in Mini Bread Bowls falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!