PANERA SOUP NUTRITION RECIPES

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PANERA BROCCOLI CHEESE SOUP - FOOD.COM - RECIPES, FOOD ...



Panera Broccoli Cheese Soup - Food.com - Recipes, Food ... image

Make and share this Panera Broccoli Cheese Soup recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, julienned, grated
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
crusty bread or bread bowl
2 cups whole milk

Steps:

  • Sauté onion in butter. Set aside.
  • Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
  • Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
  • Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
  • Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
  • Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

Nutrition Facts : Calories 702.6, FatContent 53, SaturatedFatContent 32.5, CholesterolContent 158.3, SodiumContent 803.7, CarbohydrateContent 31.3, FiberContent 3.6, SugarContent 11.7, ProteinContent 27.6

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

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

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