This copycat Panera Cream Cheese Soup Recipe is simply outstanding. Easy to make, this recipe can be doubled or tripled and freezes beautifully. If you are looking for an excellent potato soup recipe, make this – it is fantastic!
Panera Cream Cheese Potato Soup Recipe
Hubby and I make this soup a lot – an awful lot. Hubby first made this copycat soup recipe Christmas Eve 2010, and he has made it every Christmas Eve since, as well as many times in between the holiday. This is one fabulous soup. Everyone that has this Panera Cream Cheese Soup not only wants seconds but the recipe too!
Panera Cream Cheese Potato Soup Recipe Notes:
● I strongly urge you to use yellow Yukon gold potatoes if only for the visual appeal. I do not notice a huge taste difference, but the yellow potatoes do look a lot nicer.
● This is one of the easiest soups you will ever make. When we make double and triple recipes, Hubby uses his immersion blender and a huge pot!
● This recipe freezes beautifully.
● That’s it on the notes – Hubby’s been making this for almost 10 years now, and it is one of my three favorite soups, and by far the simplest to make!
Panera Cream Cheese Potato Soup Ingredients:
● 4 cups Chicken Broth
● 4 cups Potatoes, peeled and cubed
● ¼ cup Onions, chopped and minced
● ½ tsp Season Salt
● ¼ tsp White Pepper
● ¼ tsp Ground Red Pepper
● 8 oz Cream Cheese
Panera Cream Cheese Potato Soup Mise en Place:
Panera Cream Cheese Potato Soup Directions:
1. Combine four cups chicken broth, four cups peeled and cubed potatoes, ¼ cup minced and chopped onion, ½ tsp season salt, ¼ tsp white pepper and ¼ tsp ground red pepper in a large pot.
2. Bring to a boil on medium heat, and continue to allow the soup to boil until potatoes are tender.
3. Smash potatoes to release heat for thickening (hubby uses his stick blender).
4. Reduce to low heat.
5. Add cream cheese (you can cube it if you like).
6. Continue to heat, stirring frequently, until cream cheese melts.
7. Heat thoroughly.
8. Serve hot.
- 4 cups Chicken Broth
- 4 cups Potatoes, peeled and cubed
- ¼ cup Onions, chopped and minced
- ½ tsp Season Salt
- ¼ tsp White Pepper
- ¼ tsp Ground Red Pepper
- 8 oz Cream Cheese
- Combine chicken broth, peeled and cubed potatoes, minced and chopped onion, season salt, white pepper, and ground red pepper in a large pot.
- Bring to a boil on medium heat, and continue to allow the soup to boil until potatoes are tender.
- Smash potatoes to release heat for thickening (hubby uses his stick blender).
- Reduce to low heat.
- Add cream cheese (you can cube it if you like).
- Continue to heat, stirring frequently, until cream cheese melts.
- Heat thoroughly.
- Serve hot.
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Amount Per Serving: Calories: 187Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 705mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 5g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
Look for more terrific soup recipe? Try these:
● Buffalo Chicken Wing Soup Recipe – I was born and raised in Buffalo, and still live in the metropolitain area. To say I know good wings is an understatement. This Buffalo Chicken Wing soup is simply amazing – and better than anything we can get locally in a resteraunt.
● Philly Cheesesteak Soup Recipe – The meaty delightful goodness of a Philly cheesesteak sandwich turned into a creamy and delicious comfort-food soup. Your family will be asking for seconds!
● Stuffed Banana Pepper Soup Recipe – This stuffed banana pepper soup recipe is simply fabulous. Spring, summer, winter or fall, this delicious soup makes for a great lunch or dinner, or a great soup course. Slightly spicy, slightly creamy, totally flavorful stuffed banana soup recipe is one your whole family will enjoy.
Yeah, I just listed the three of my four favorite “Hubby soups”. Try ’em, you’ll like ’em!
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