POTATO AND CHEESE SOUP 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

POTATO CHEESE SOUP WITH SALMON RECIPE: HOW TO MAKE IT

Potato Cheese Soup with Salmon Recipe: How to Make It image

I started cooking for a harvest crew when I was 10 years old. Now, decades later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! —Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/4 cups diced celery
1 large onion, thinly sliced
1/4 cup butter, cubed
3-1/2 cups sliced peeled uncooked potatoes
1 cup chicken broth
3 cups whole milk, room temperature, divided
1 cup half-and-half cream
2 cups shredded sharp cheddar cheese
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
Salt and pepper to taste
Minced fresh parsley

Steps:

In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 505 calories, FatContent 31g fat (17g saturated fat), CholesterolContent 119mg cholesterol, SodiumContent 737mg sodium, CarbohydrateContent 30g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 25g protein.

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