376 Reviews of Panera's Cream Cheese Potato Soup

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!

From: PistonsFan

On Mar 8, 2008

Loved this soup! I made it in the crockpot - just put the potatoes, broth and onions on for 4 hrs. on high, then mashed some of the potatoes and stirred in the cream cheese during the last 15 min. I used low fat cream cheese and it melted very nicely. I also added some corn toward the end of cooking time. I didn't really measure the potatoes, but I think I used more than 4 cups and could have used more (probably because the liquid didn't evaporate in the crockpot).

From: Chef #409802

On Dec 17, 2006

Just made this tonight and loved it. It was so stinking easy I can't tell you. And yes the cream cheese melts, the trick is to let it stand at room temp before you put it in the pot. I've melted creem cheese in casseroles before and have never had a problem with it not melting. But the trick is the cheese needs to be warm. The soup seemed a bit thin to me so I added a little more cream cheese and that fixed it. Also helped to fix the salt issue because I put too much (didn't check to see if I needed more before adding more). Next time I make this I'll pay full attention to the recipe before I start dumping things into the pot.

From: Sonata

On Apr 1, 2006

I did a half-batch using red bliss potatoes baked in the microwave. I scooped them out of the skins and mashed them up and seasoned them with paprika, salt, pepper and garlic salt and I used Neufchatel cheese and minced shallots. My daughter had two helpings and my husband gave it rave reviews as well. I love how quick it was to prepare.

From: Krittlin

On Oct 18, 2007

I loved this soup. However, I did add a can of corn and sprinkle cheddar cheese on top. Yum!

From: jl miller

On Mar 4, 2006

This is the best potato soup I have ever eaten. It didn't even take an hour to make from looking for a potato peeler to eating!! This will be a regular addition to our meals. Next time,though I will use a lower fat cream cheese to cut the fat a bit. Thanks for listing it.

From: Laura123

On May 11, 2006

I was looking for some thing quick and hearty last night and happened across this recipe. I actually substituted a bad of frozen hash browns, the chunky cubed style, instead of the real cooked potatoes. I just added the frozen potatoes to the pot and followed the recipe as written, no need to defrost. I ended up using 3/4 of a brick of cream cheese just because I can never have too much cream cheese. This was really good, quite frankly better than I thought it would be and my DH loved it also. Now the potatoes got a bit mushy but I chalk that up to the frozen ones I used and we still loved it anyway! This will go into my file of things to make again for sure! Thank you for this great supper!

From: Cecilia in NC

On Oct 27, 2006

I just finished enjoying this delicious soup. Plan on taking some away with us this weekend to share with friends and family. So very easy to make with items on hand. I did add some already cooked turkey bacon and some shredded cheddar cheese on top of the bowl. Wonderful, filling and great creamy consistency. This will be a regular on my soup rotation especially in the cooler weather. Thanks for sharing!!

From: Heystopthatnow

On Oct 21, 2007

yum...I wish I found this recipe earlier. There were too many times when I used to throw out potatoes because I would buy them in bulk and have a hard time using them up. This is a REALLY easy to make soup, it's very filling, and it's freezable. That's a plus. When I made it, I added some ham and corn. We had it for dinner w/some sourdough bread and froze the rest. When I was ready for another bowl, I defrosted it, added some more chicken broth and some more cream cheese because it was thick. Tasted great! I can see myself making this one over and over again!