PANERA BREAD BAKED POTATO SOUP RECIPE RECIPES

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

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

When you get a steaming bowl of great tortilla soup plopped down in front of you, it's tough to stop slurping until you hit bottom. California Pizza Kitchen has just such a soup, but the oil and fried tortilla chips jack up the fat. Never fear. We can now make this delicious white corn tortilla soup taste just as good as the original without most of the oil and fat. Fat-free chicken broth stands in well for the regular stuff, and baked corn tortilla chips give the soup its traditional taste and texture. You'll want to use a hand blender for this one, if you've got one. If not, a regular blender or food processor will work fine to puree the soup so that it has the smooth consistency of the original but with only a miniscule two grams of fat per serving. Check out my other clone recipes for CPK soups, salads, and pizza here. Nutrition Facts: Serving size–1 1/2 cups Total servings–4 Calories–260 (Original–305) Fat–2g (Original–14g) Source: Low-Fat Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 45 minutes0S

Prep Time 22 minutes30S

Cook Time 22 minutes30S

• Ingredients

Nutrition Facts : Calories 260 calories