RECIPE FOR POTATO CHEESE SOUP RECIPES

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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

CHEDDAR CHEESE POTATO SOUP RECIPE: HOW TO MAKE IT



Cheddar Cheese Potato Soup Recipe: How to Make It image

Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 10-12 servings (about 2-1/2 quarts).

Number Of Ingredients 12

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

Nutrition Facts : Calories 387 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 985mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

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I found our favorite soup in an unexpected place—a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. —Linda Mumm, Davenport, Iowa
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CHEDDAR CHEESE POTATO SOUP RECIPE: HOW TO MAKE IT
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
From tasteofhome.com
Reviews 5.0
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  • In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.
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I found our favorite soup in an unexpected place—a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. —Linda Mumm, Davenport, Iowa
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  • Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.
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