COPYCAT PANERA BREAD POTATO SOUP RECIPE
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
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
ALMOST-FAMOUS BAKED POTATO SOUP
For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
- Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
- Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
- Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.
COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP
Steps:
- 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.
Nutrition Facts : Calories 314 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 708 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
DILLARD'S GARDEN ROOM DUTCH POTATO SOUP(COPYCAT)
The Dillard House is a popular family restaurant in northern Georgia. I used to live near there. Here is a recipe for their potato soup, which I have changed only using vegetaable stock for the original beef stock. Feel free to use the beef stock if you prefer.
Provided by Sharon123
Categories Potato
Time 1h30m
Yield 14 cups
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot; add onion, celery, carrots and garlic. Cook over medium heat about 15 minutes, stirring often. Add pepper, bay leaf, and 8 cups of the stock.
- In a separate pan, melt margarine over medium heat. Whisk in flour; cook 10 minutes, whisking occasionally. Add remaining 4 cups stock, whisking to remove any lumps.
- Add thickened stock to vegetable mixture, increase heat to high and bring to a boil.
- Reduce to a simmer and cook until vegetables are soft, about 45 minutes. Remove from heat; stir in potatoes. Stir well; cover and let stand for 30 minutes.
- Salt and pepper to taste.
Nutrition Facts : Calories 150.2, Fat 6.2, SaturatedFat 1.1, Sodium 65.4, Carbohydrate 21.7, Fiber 2.7, Sugar 2.2, Protein 2.6
SALTGRASS STYLE BAKED POTATO SOUP
If you've ever tried baked potato soup at Saltgrass Steak House (mainly in Texas) you know how absolutely amazing and addicting it can be. This is my take on a near perfect replica of their famous soup.
Provided by Lone Star Kitchen
Categories Chowders
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done.
- While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor.
- Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture.
- Finely chop green onion and then mince garlic. Add to pot and stir.
- Measure out black pepper, seasoned salt and white pepper. Add to pot and stir.
- Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.).
- Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft .
- Once potatoes are done cooking, use immersion blender to thoroughly purée soup. Alternatively, divide soup mixture into two batches and purée in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.).
- With puréed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed.
- Prepare optional garnish and serve!
Nutrition Facts : Calories 900.1, Fat 69, SaturatedFat 37.4, Cholesterol 205.4, Sodium 887.6, Carbohydrate 46, Fiber 6, Sugar 5.7, Protein 26.5
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