PANERA'S CREAM CHEESE POTATO SOUP
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
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
CREAM CHEESE POTATO SOUP
Make and share this Cream Cheese Potato Soup recipe from Food.com.
Provided by gailanng
Categories Pork
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In large pot combine potatoes with broth and simmer, covered, 20 minutes or until potatoes are tender.
- Remove potatoes from heat and mash with potato masher.
- In frying pan, cook bacon until crisp and drain on paper towel and crumble; set aside. To bacon fat, add onion and mushrooms; saute until tender.
- Add the bacon/onion mixture to potatoes. Stir in milk, cream cheese, salt and pepper until cream cheese is melted. DO NOT BOIL.
- Garnish with green onions.
CREAM CHEESE POTATO SOUP
"I came up with this soup after I had tried something similar at a restaurant," explains Stacy Bockelman, California, Missouri. "Using chicken bouillon and frozen hash browns makes it easy to fix. It's good with sourdough bread," she adds. It's also good for your pocketbook at only 47 cents a bowl.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine the water and bouillon. Add cream cheese; cook and stir over medium heat until cheese is melted. Stir in the remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.
Nutrition Facts : Calories 158 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 779mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESY POTATO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes.
- Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes.
- Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.
- Puree the soup with an immersion blender, thinning with up to 1/4 cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper.
Nutrition Facts : Calories 840, Fat 51 grams, SaturatedFat 24 grams, Cholesterol 106 milligrams, Sodium 1575 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 34 grams, Sugar 6 grams
CREAMY POTATO AND CHEESE SOUP
My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.
Nutrition Facts :
CREAM CHEESE POTATO SOUP
Cream cheese is the secret ingredient in this simple yet flavorful potato soup recipe.
Provided by Danelle
Categories Soups
Time 30m
Number Of Ingredients 10
Steps:
- In a large dutch oven, heat butter over medium heat. Add the onions and garlic and saute until onions have softened. Stir in season salt and pepper.
- Add chicken broth, potatoes and bay leaves and bring to boil. Simmer until potatoes are just tender. Discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup.
- Reduce heat to medium-low and add the cream cheese. Continue to cook, stirring frequently until cheese is melted and smooth. Serve with bacon, shredded cheese and chopped green onions.
Nutrition Facts : Calories 1327 calories, Carbohydrate 252 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 24 grams fat, Fiber 26 grams fiber, Protein 36 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1569 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
POTATO SOUP WITH CREAM CHEESE
This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!
Provided by csdavis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h20m
Yield 5
Number Of Ingredients 11
Steps:
- Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
- Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g
EASY BACON & CHEESE POTATO SOUP WITH SOUR CREAM
Bacon and cheese, so good on a burger, work their tasty magic in this quick and easy potato soup topped with sour cream.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and chili powder. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
- Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
- Serve soup topped with reserved bacon, cheese, onions and sour cream.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
POTATO-LEEK SOUP WITH CHEESE
Provided by Julia Shure
Categories Soup/Stew Milk/Cream Potato Sauté Cheddar Cream Cheese Leek Carrot Fall Winter Dill Bon Appétit California
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 12
Steps:
- Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
- Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.
SLOW COOKER POTATO SOUP WITH CREAM CHEESE
This potato soup with cream cheese is nice and hearty for those cold winter days.
Provided by Jeff and Karen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 5h20m
Yield 10
Number Of Ingredients 15
Steps:
- Cut potatoes into quarters. Cut sweet onion into eighths. Transfer both to a large stockpot.
- Place the stockpot over medium-high heat and add water, chicken broth, green onions, garlic, 1 tablespoon salt, hot pepper sauce, 1 teaspoon white pepper, and 1 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove from the heat and allow to cool for 30 minutes.
- While the soup is cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop into bits when cooled. Reserve bacon grease.
- Remove 4 cups potato stock and set aside. Working in batches, puree some potatoes and onions in a food processor with some of the liquid; transfer to a slow cooker. Repeat until all potatoes and onions have been pureed. Turn the slow cooker to High.
- Transfer the reserved potato stock to a separate pot and place over medium-low heat until warm, 5 to 7 minutes. Whisk in sour cream until no lumps remain.
- Combine reserved bacon grease and butter in a skillet over medium heat and cook until butter is melted, 3 to 5 minutes. Add flour and stir to make a roux. Increase heat to high and slowly add potato stock-sour cream mixture. Whisk to prevent lumping and bring mixture to a rolling boil. Reduce to a slow simmer and cook until thickened, 5 to 10 minutes. Pour into the slow cooker and add the reserved bacon.
- Cook on High for 1 hour. Stir in cream cheese until melted. Reduce heat to Low and cook for 2 hours. Season with salt and pepper if needed.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 30.1 g, Cholesterol 64.5 mg, Fat 23 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 13.3 g, Sodium 1403.2 mg, Sugar 2.1 g
PHILADELPHIA CREAM CHEESE LOADED POTATO SOUP
Steps:
- Toppings:
- Chopped cooked Oscar Mayer Bacon
- Chives
- Shredded sharp cheddar cheese
- Step One:
- Combine potatoes, onion, salt and pepper, chicken broth and garlic in crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
- Step Two:
- Mash potatoes to thicken soup. Then add in butter, half-and-half and cream cheese. Cook an additional 30 to 45 minutes.
- Step Three:
- Serve and add toppings.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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