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Panera's Cream Cheese Potato Soup

Recipe #150863 | 1 hour | 15 min prep | SERVES 4 -6 (Change Servings)

RECIPE BY: Shawn H

This is my favorite recipe for Potato Soup. It's a copy cat 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.

Posted on: Jan 8, 2006

Ingredients

  • cups chicken broth
  • cups potato, peeled and cubed
  • 1/4 cup onion, minced
  • 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
  • Directions

    1. 1
      Combine broth, potatoes, onion, and spices.
    2. 2
      Boil on medium heat until potatoes are tender.
    3. 3
      Smash a few of the potatoes to release their starch for thickening.
    4. 4
      Reduce to low heat.
    5. 5
      Add cream cheese.
    6. 6
      Heat, stirring frequently, until cheese melts.

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    Featured Reviews for This Recipe

    From: Chef #756314

    On May 3, 2008

    This is good stuff!

    0 people found this review helpful

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  • From: CooksSoGood

    On Apr 30, 2008

    I love my soups when its chilly outside, and this one really hit the spot! Made as the recipe directed, and the result was wonderful. I did add in about 1 c. more potatoes as we love them. The more the better! Thanks for another great soup recipe!

    0 people found this review helpful

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  • From: fressy

    On Aug 18, 2006

    This soup is so good! I am making it for the fourth time already. I did add quite a bit more potatoes because I didn't think it had near enough. I also added mild Italian sausage and really loved the extra flavor. Thanks so much for the recipe!

    21 people found this review helpful

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  • From: catsmeow

    On Sep 14, 2006

    This was spectacular.I trippled the recipe with hopes of freezing it,it was gone befor I could do it.I did use better than broth boullion instead of stock,and I love onions so I used a half of a large one per 4 cups of fluid,I also put as many potatoes as the liquid would cook.I think that you could really make this recipe your own but, do make it 4 cups liquid to 8oz cream cheese that is a good combo.Thanks for a great find.

    20 people found this review helpful

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  • Read all 102 reviews
    Nutrition Facts

    Serving Size 1 (469g)

    Recipe makes 4 servings

    Calories 356
    Calories from Fat 191 (53%)
    Amount Per Serving %DV
    Total Fat 21.3g 32%
    Saturated Fat 12.9g 64%
    Monounsaturated Fat 6.2g
    Polyunsaturated Fat 1.1g
    Trans Fat 0.0g
    Cholesterol 62mg 20%
    Sodium 940mg 39%
    Potassium 922mg 26%
    Total Carbohydrate 29.8g 9%
    Dietary Fiber 3.5g 14%
    Sugars 2.4g
    Protein 12.3g 24%
    Vitamin A 813mcg 16%
    Vitamin B6 0.5mg 25%
    Vitamin B12 0.5mcg 7%
    Vitamin C 30mg 50%
    Vitamin E 0mcg 2%
    Calcium 75mg 7%
    Iron 2mg 13%

    detailed view...

    how is this calculated?

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