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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

⁽³⁵⁹⁾ 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: Katemeri

On Nov 18, 2009

I was home alone and wanting some comfort food and this did the trick! I halved the recipe because I didn't have enough cream cheese for a full recipe. After reading a lot of the comments I added extra potato. It was delicious!

0 people found this review helpful

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From: Corn Maiden

On Nov 18, 2009

Fast, easy and delicious! Used chive and onion cream cheese, then creamed the soup with an immersion blender. Thanks for posting! Just had to add it was even better the second day!

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.

55 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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Read all 375 reviews