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. INGREDIENTS Nutrition SERVINGS 4-6 UNITS US 4 cups chicken broth 4 cups peeled and cubedpotatoes 1 ⁄ 4 cup minced onion 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 DIRECTIONS Combine broth, potatoes, onion, 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.