Our new favorite soup! You may want to double, triple, quadruple this recipe. It is simple and freezes well!
Panera’s Cream Cheese Potato Soup
Panera’s Cream Cheese Potato Soup
4 c chicken broth
4 c peeled and cubed potatoes (if you have yellow potatoes, it makes for a nice color)
1/4 c chopped and minced onions
1/2 tsp season salt
1/4 tsp white pepper(go ahead, use black pepper, the only difference is the color)
1/4 tsp ground red pepper(we cut back a little on this as we have a few who do not like spicey)
1 8oz package of cream cheese
4 c peeled and cubed potatoes (if you have yellow potatoes, it makes for a nice color)
1/4 c chopped and minced onions
1/2 tsp season salt
1/4 tsp white pepper(go ahead, use black pepper, the only difference is the color)
1/4 tsp ground red pepper(we cut back a little on this as we have a few who do not like spicey)
1 8oz package of cream cheese
• Combine broth, potatoes, onion and spices in large pot
• Boil on medium heat until potatoes are tender
• Smash potatoes to release heat for thickening (hubby uses his stick blender)
• Reduce to low heat
• Add cream cheese
• Continue to heat, stirring frequently, until cream cheese melts
• Boil on medium heat until potatoes are tender
• Smash potatoes to release heat for thickening (hubby uses his stick blender)
• Reduce to low heat
• Add cream cheese
• Continue to heat, stirring frequently, until cream cheese melts
We blended this until it was smooth. We served it with bacon, cheese and bacon bits. Yummy!
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