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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%
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Panera's Cream Cheese Potato Soup

Recipe #150863 | 1 hour | 15 min prep | add private note

⁽³⁵²⁾ RATE IT NOW Print Recipe

By: Shawn H
Jan 8, 2006

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.

SERVES 4 -6 (change servings and units)

Ingredients

4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
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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Featured Reviews for This Recipe

From: Harbor Angel

On Nov 8, 2009

As is, it's delicious, but a bit single note for me. I increased the onion to half a cup, added some diced carrots and used Neufchatel (the lower fat content let the other flavors come through.) These modifications gave it a little sweetness and depth. I also put nearly half in the blender for a very thick soup.

0 people found this review helpful

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From: triciar

On Nov 7, 2009

I thought it was a bit watery and bland, I must be missing something! I substituted regular pepper for the white but otherwise followed the recipe.

0 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.

54 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!

48 people found this review helpful

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