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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (456g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon seasoning salt |
||
| 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% | |
Panera's Cream Cheese Potato Soup
SERVES 4 -6
Ingredients
- 4 cups chicken broth
- 4 cups potatoes, 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
Combine broth, potatoes, onion, and spices.2
Boil on medium heat until potatoes are tender.3
Smash a few of the potatoes to release their starch for thickening.4
Reduce to low heat.5
Add cream cheese.6
Heat, stirring frequently, until cheese melts.
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- Course > Soups > Bisques/Cream
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: whitan
On Jun 27, 2009
I love this soup. Some changes I made: pan-fry 6 pieces of bacon, saute the minced onion and 1/4 cup minced celery in the bacon fat. Add this mixture to the blended soup along with another cooked potato, diced for some chunkiness. Fabulous!
From: Chef Mom 007
On Jun 20, 2009
SLAM DUNK ~ WELL DONE SHAWN!!! Potato soup is one of my all time favorites, and I have an award winning "family" recipe (restauranteers). I ran across yours, was intrigued by the use of cream cheese, and gave it a go. This was fabulous, my kids loved it, and my neighbors are wanting more! The only thing I added/changed was sauteed the onions in butter, along with 1/4 cup shredded carrots, 1/4 cup finely diced celery, and 3-4 cloves of pressed garlic (added during the last minute or so), until all veggies were tender; used an extra can of broth; when potaotes were cooked I removed at least 1/2 of the potatoes (for a chunkier soup), and added the cream cheese before taking a potato masher to the pot straight over the heat. I then returned the cooked potatoes to the pot, and it was done. The 1st time I made this I used both red & white small potatoes (semi-peeled) which needed to be used, and made up the rest with our home grown Idaho russets. EXCELLENT recipe, and definitely will never make potato soup any other way! Thank you 
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.
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!
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