One of my favorite soups at Panera Bread is the potato soup, and I found a recipe that is a copy-cat. It’s not perfect, but it’s still delicious! A perfect combination of potatoes and cream cheese that is great for those cool-weather nights.
And the best part… this is made using just one pot and about 30 minutes. One pot means very little clean up afterward! My little kitchen helper, Tyler, had a great time with this recipe and was so proud of himself because I let him use a knife for the first time (don’t worry, it was only a butter knife!).
Start off by cutting your potatoes into about one-inch cubes. The first time I made this, I used a 5lb bag of potatoes on accident, and it was way too many. It came out almost as mashed potatoes. Which, while delicious, wasn’t quite the soup we were looking for.
Add the potatoes and the chicken broth to a large stockpot. If you want to make this vegetarian, you could also use a vegetable broth instead.
Add in all of your seasonings and bring to a boil over medium heat. Cook until the potatoes are tender, about 15-20 minutes, stirring occasionally.
Reduce the heat to low once the potatoes can be easily pierced with a fork.
Cut your cream cheese into chunks (so it melts quicker) and add it to the soup.
Stir frequently with the pot over low heat until the cheese is melted and combined in the soup.
Serve warm and garnish with a few sprigs of thyme if desired.
- 4 cups chicken broth
- 3 lbs potatoes peeled and cubed
- 1/4 cup onion minced
- 1 clove garlic minced
- 1/2 tsp seasoning salt
- 1/4 tsp pepper
- 1/4 tsp red pepper
- 8 oz cream cheese chunked
Combine broth, potatoes, onion, and spices in large stock pot
Boil on medium heat until potatoes are tender
Smash a few of the potatoes to release their starch for thickening
Reduce heat to low
Add cream cheese
Stir frequently until cheese is melted