Not Quite Panera's Potato Soup

Thursday, August 1, 2013

Yesterday I decided to break all the rules and make a warm soup in the middle of summer.

This recipe was created about 4 years ago when I was attempting to duplicate Panera's potato soup. I had already tried several online recipes, but none could match the taste of Panera's soup.

Taking matters into my own hands, I tried to replicate the recipe. It still didn't end up like Panera's soup, but my family loved it.

This particular recipe is only about 300 calories per serving, is a little spicy when cayenne is added and like most soups, tastes better the next day. Cayenne pepper is the secret ingredient in pretty much everything I make. Add as little or as much cayenne as you would like.

Servings: 8

  • 5 large potatoes, peeled and diced
  • 1/4 cup minced onion
  • 32 oz. chicken broth
  • 1/2 cup water
  • 16 oz. cream cheese
  • 1 tsp. ground white pepper
  • 4 dashes garlic salt
  • 1 cup milk or cream
  • Cayenne pepper
  1. In a large pot combine potatoes, spring onions, chicken broth and water. Bring to a boil, then leave over medium heat until potatoes are softened.
  2. Begin adding cream cheese by gently adding and stirring a little in at a time until it dissolves.
  3. Add ground white pepper, garlic salt and cayenne pepper. Slowly add milk or cream, do not allow lumps to form. Add salt if needed.
  4. Allow to boil until cream cheese and milk are thoroughly dissolved. If soup is not thick enough use a whisk to break apart the potatoes.
  5. Allow soup to cool for at least 15 minutes before serving. Garnish with turkey bacon and cheddar cheese.

Happy potato peeling!

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