CREAM OF POTATO SOUP RECIPE RECIPES

Name: Panera's Cream Cheese Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 4 cups chicken broth; 4 cups peeled and cubed potatoes; 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

PANERA'S CREAM CHEESE POTATO SOUP RECIPE - FOOD.COM

Panera's Cream Cheese Potato Soup Recipe - Food.com image

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.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups chicken broth
4 cups peeled and cubed potatoes
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

Steps:

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.

Nutrition Facts : Calories 349.6, FatContent 21, SaturatedFatContent 11.4, CholesterolContent 62.5, SodiumContent 938, CarbohydrateContent 29.6, FiberContent 3.4, SugarContent 3.7, ProteinContent 11.4

CREAM OF POTATO SOUP RECIPE - FOOD.COM

Cream of Potato Soup Recipe - Food.com image

I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

5 (14 ounce) cans low sodium chicken broth
8 medium potatoes, cubed
2 stalks celery, diced
2 medium carrots, diced
1 medium white onion, diced
1/2 lb smoked ham, chopped ((if you meat has a casing or tough edge, remove))
3 ounces Canadian bacon, chopped ((if your meat has a casing or tough edge, remove))
1 quart heavy cream ((you can also use half and half or milk))
4 tablespoons butter
1/4-1/2 cup cornstarch
8 ounces cheddar cheese (can use up to 12 ounces)

Steps:

In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
Reduce heat to medium and when the soup is NOT boiling.
Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
Add cheese and stir until melted.
Remove about half of the soup mixture and place in blender.
Blend until smooth then return to soup to thicken.
If it isn't thick enough, mix corn starch with cold water and add to soup.
Simmer on medium heat for about an hour or until it thickens stirring occasionally.
Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

Nutrition Facts : Calories 707.3, FatContent 52, SaturatedFatContent 31.1, CholesterolContent 186.7, SodiumContent 824.7, CarbohydrateContent 40.9, FiberContent 4.4, SugarContent 3, ProteinContent 22.5

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