Recipes Bisques/Cream Soups

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Panera's Cream Cheese Potato Soup

Name: Panera's Cream Cheese Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 4 cups chicken broth; 4 cups peeled and cubed potatoes; 1/2 teaspoon seasoning salt; 1/4 teaspoon white pepper; 1/4 teaspoon ground red pepper; 1 (8 ounce) package cream cheese, cut into chunks

(753)

Recipe by Shawn H

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“This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.”

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Top Review by

kaykendrick50_12223

My family loves this soup. There are a few things I done different that made it taste richer. Instead of cooking the potatoes on the stove top, (I think this maks them watery) I baked them in the microwave with the skin on. I let them cool down and then peel them and cut them into chuncks. They stay together much better, and they have a much better taste to them. If you are using red potatoes, which I prefer, leave the skin on them. I also saute my onions and garlic in a pan with butter really slow so they don't brown. I put the chicken broth in the pot first, then the onions and butter. I let the cream cheese get to room temp, and then use my wire strainer to mash the cream cheese through it with the back of a spoon. It dissolves much easier. After the soup comes to a slow boil, I add the potatoes and turn in down on simmer for a while. When I serve it, I put crispy bacon cumbles on top along with cheddar cheese and green onions. I also think it is good with a dollop of sour cream. Bake a pan of corn bread, and you have the most delicious meal you could ever eat. I use one cream cheese to one carton of chicken broth. I have to double or triple this recipe......Yuuuuuum

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Top Review by

kaykendrick50_12223

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