Panera's Cream Cheese Potato Soup
This is my favorite recipe for potato soup. It's a copycat 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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 4 cups chicken broth
- 4 cups peeled and cubed potatoes
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon seasoning salt
- 1 package cream cheese cut into chunks
- Carbohydrate 28.682698125 g
- Cholesterol 982.37 mg
- Fat 204.31526375 g
- Fiber 3.37558132266998 g
- Protein 234.584696875 g
- Saturated Fat 63.8530735833333 g
- Serving Size 1 1 -6 serving(s) (1434g)
- Sodium 1340.46141666667 mg
- Sugar 25.30711680233 g
- Trans Fat 18.5075490833333 g
- Calories 2948 calories
Combine broth, potatoes, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.
