Panera Breads Creamy Potato Soup Food

PANERA BREAD BAKED POTATO SOUP

Panera Bread Baked Potato Soup image

Make Panera Bread Baked Potato soup at home.

Provided by Stephanie Manley

Categories Soup

Time 30m

Number Of Ingredients 12

Ingredients

4 cups low sodium chicken stock
2 teaspoons chicken soup base
2 pounds potatoes (scrubbed, peeled, and diced)
1/2 white onion (chopped)
1 teaspoon garlic (chopped)
2 tablespoons butter
2 tablespoons flour
4 ounces cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chives
2 tablespoons bacon bits

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

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Copycat Panera® Broccoli Cheddar Soup image

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Provided by gildawen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g

PANERA'S CREAM CHEESE POTATO SOUP

Panera's Cream Cheese Potato Soup image

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

Ingredients

4 cups chicken broth
4 cups peeled and cubed potatoes
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

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

COPYCAT PANERA BREAD POTATO SOUP RECIPE

Copycat Panera Bread Potato Soup Recipe image

This copycat Panera Bread potato soup recipe delivers all the creamy goodness of the restaurant's mouthwatering soup, but you get a whole pot, plus leftovers.

Provided by Kristen Carli,Mashed Staff

Categories lunch, dinner, appetizer

Time 45m

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon minced garlic
5 slices cooked bacon, diced
8 yellow potatoes, cubed
6 cups chicken broth
2 tablespoons unsalted butter
2 tablespoons flour
1 cup heavy whipping cream
½ cup (4 ounces) plain cream cheese
1 teaspoon salt
½ teaspoon pepper
1 tablespoon minced chives, to garnish

Steps:

In a large pot over medium heat, add the olive oil. When hot, add the onion and garlic.
Stir and cook until the onions are translucent, about 5 minutes.
Add the potatoes, bacon, and chicken broth. Cook for 15 minutes.
Meanwhile, in a small saucepan, melt the butter over medium heat.
Whisk the flour into the butter and then add the heavy cream.
Whisk over medium heat until the cream has thickened, about 3 minutes.
Add the flour mixture to the potatoes. Using an immersion blender, blend on high until smooth.
Add the cream cheese and stir to combine. Allow the cream cheese to melt into the soup, about 5 minutes.
Add salt and pepper to taste.
Garnish with chopped chives.

Nutrition Facts : Calories 618 calories, Carbohydrate 65 g carbohydrates, Cholesterol 100 mg cholesterol, Fat 33 g fat, Fiber 7 g fiber, Protein 17 g protein, SaturatedFat 17 g saturated fat, ServingSize 0 g, Sodium 982 mg, Sugar 9 g, TransFat 0 g