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Panera Bread Potato Soup
Food & Drink
First you cut up your potatoes and put them in about 4 cups (double it for a big family or party) of chicken broth. Water is fine too, either way. I don’t really know how many potatoes, but make sure the water/chicken broth is decently covering the potatoes.
The great thing about this recipe is that you can change it up to your liking. I add about 2 cloves of garlic; however, if onions are more your thing, then they work too. Leeks are another great option. I just happen to love garlic.
Let the potatoes boil until tender, maybe 15 minutes or so. Then you want to start breaking up the potatoes by mashing them onto the sides of your bowl until the soup is thickened. Don’t worry about smashing all of them, it gives it better texture to have both.
Add the cream cheese, I use a whole package of about 300 grams, shown in the picture. Stir the soup until the cream cheese is melted. At this point you can also add spices of your choice. I add salt and pepper (white pepper is fabulous in it), and paprika. You can add some red pepper if you want
Here’s the Panera Bread potato soup recipe written out:
4 cups chicken broth
4 cups peeled and cubed potatoes
8 oz cream cheese
2 cloves of garlic
½ teaspoon seasoning salt
½ teaspoon of paprika
¼ teaspoon white pepper
¼ teaspoon ground red pepper (I leave this out, but great if you like more spicy!)
1. Combine broth, potatoes, garlic, 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 to low heat.
5. Add cream cheese.
6. Heat, stirring frequently, until cheese melts