Panera’s Cream Cheese Potato Soup
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
- Servings
- 4-6 serving(s)
Categories
- Main Course
- Soup
- Winter
- American
- Stovetop
- Easy
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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.
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Equipment
Large pot, spoon, potato masher
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
Instructions
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.
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