PANERA BREAD BAKED POTATO SOUP
Make Panera Bread Baked Potato soup at home.
Provided by Stephanie Manley
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- In a medium-sized pot add cubed potatoes, chicken stock, and soup base. Cook potatoes in stock over medium heat for about 12 to 15 minutes or until potatoes are tender when pierced with a fork. In a large pot heat butter over medium heat until it melts, add onions, garlic, and saute until the onions are translucent.
- Sprinkle flour over the butter, and cook for a minute or two. The butter and flour mixture should become fragrant. Add potato and chicken stock by 1 cup increments and stir until soup mixture is well blended.
- Continue until the all of the potatoes and stock are added. Add the cream cheese, and stir until it has melted. Add salt, black pepper, chives, and bacon bits. If desired garnish soup with shredded cheese, bacon bits, and sour cream.
Nutrition Facts : Calories 234 kcal, Carbohydrate 23 g, Protein 9 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 549 mg, Fiber 3 g, ServingSize 1 serving
PANERA'S CREAM CHEESE POTATO SOUP
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.
Provided by Shawn H
Categories Winter
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
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, Fat 21, SaturatedFat 11.4, Cholesterol 62.5, Sodium 938, Carbohydrate 29.6, Fiber 3.4, Sugar 3.7, Protein 11.4
POTATO SOUP WITH CREAM CHEESE
This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!
Provided by csdavis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h20m
Yield 5
Number Of Ingredients 11
Steps:
- Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
- Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g
PANERA'S CREAM CHEESE POTATO SOUP
A family favorite. I use black pepper instead of white pepper. But, use what you like. Serve with crusty bread.
Provided by Jill Cooks
Categories Other Soups
Number Of Ingredients 7
Steps:
- 1. Combine broth, potatoes, onion, and spices.
- 2. Boil on medium heat until potatoes are tender.
- 3. Smash a few of the potatoes to release their starch for thickening.
- 4. Reduce heat to low heat.
- 5. Add cream cheese.
- 6. Heat, stirring frequently, until cheese melts.
PANERA BREAD'S CREAMY POTATO SOUP
I've never been to Panera Bread, so I couldn't tell you if this is similar. I can tell you it's delicious and simple to make. I didn't have bacon, but it's still delicious even without. I topped mine with cheese and left the skin on my potatoes. Recipe courtesy of Lynn's Kitchen Adventures (she found a copy cat version of the recipe and tweaked it to her liking). YUMMY! Serving size is estimated.
Provided by AmyZoe
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine broth, potatoes, and spices.
- Boil on medium heat until potatoes are tender.
- Smash a few potatoes to release the starch for thickening.
- If you like it chunky just smash a small amount of potato, but if you want it smooth smash more potatoes.
- Reduce to low heat and add cream cheese.
- Heat, stirring frequently, until cheese melts.
- Ladle into bowls.
- Sprinkle a little bacon over each bowl of soup.
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PANERA BAKED POTATO SOUP - SAVOR THE FLAVOUR
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3.7/5 (3)Calories 339 per servingCategory Soup
- In a large Dutch oven set over medium high heat, melt the butter, then add the onion with a generous pinch of salt and cook for 3 minutes, stirring frequently. Add the garlic and cook until it's fragrant, roughly a minute.
- Slowly pour in the chicken broth while whisking to prevent clumps. Pour in the milk and the heavy cream. Stir, then carefully add the potatoes to prevent splashing.
- Cover and bring to a slight boil, which will take roughly 6 minutes. Reduce the heat to medium low. Keep covered and simmer for 8 minutes or until the potatoes are fork tender.
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4.6/5 (47)Total Time 45 minsCategory RecipesCalories 187 per serving
- Combine chicken broth, peeled and cubed potatoes, minced and chopped onion, season salt, white pepper, and ground red pepper in a large pot.
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From unclejimskitchen.com
Cuisine AmericanTotal Time 55 minsCategory SoupCalories 345 per serving
- In a large dutch oven, heat butter over medium heat. Add the onions and garlic and saute until onions have softened. Stir in seasoned salt and pepper.
- Add chicken broth, potatoes and bay leaves and bring to boil. Simmer until potatoes are just tender.
- Reduce heat to medium-low and add the cream cheese. Continue to cook, stirring frequently until cheese is melted and smooth.
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