Copycat Panera Bread Potato Soup

July 12, 2019

I found this potato soup recipe on Pinterest via Ma Nouvelle Mode and had to try it out. If you enjoy creamy potato soup, this is the way to go. I use vegetable broth, cause I like my soup to be vegetarian, but the recipe called for chicken. Do what makes you happy. I started making this soup when it was so cold outside, but even in the summertime I am craving it. Because it's soup, season to taste. Add red pepper flakes if you need a touch of spice. Add onions if that's your jam. (I like to top with chives from the garden.)

 

Also, you can peel your potatoes or leave them. If you're using yellow or red potatoes, there's really no need to peel them. Of course adding corn is optional. I just happen to put it in everything, so here it is.

 

4 cups broth

4 cups peeled and cubed potatoes

2 cloves of garlic

1/2 teaspoon seasoning salt

1/2  teaspoon of paprika

1/4 teaspoon white pepper

1/2 cup corn

8 oz cream cheese

Green onions to taste

 

Combine broth, potatoes, garlic and spices and bring to a boil. Take your cream cheese out of the fridge and let it start coming to room temperature - It'll help it incorporate better later. Simmer on low/medium heat for 15 minutes with a lid. When you go to test the potatoes, stab them with a fork. If they are tender, use your potato masher and start to smash the potatoes.

 

Add corn - I usually use frozen corn. Simmer for another 5 minutes or so. Then add cream cheese. This may take a bit of time to melt and become smooth. Do not be alarmed. Everything will work out fine. Feel free to use the potato masher a few more times. Soup should be lumpy, so don't go overboard.

Top with chives/green onions and enjoy.

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