Prep 15 mins
Cook 45 mins
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.
- 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.
My family loves this soup. There are a few things I done different that made it taste richer. Instead of cooking the potatoes on the stove top, (I think this maks them watery) I baked them in the microwave with the skin on. I let them cool down and then peel them and cut them into chuncks. They stay together much better, and they have a much better taste to them. If you are using red potatoes, which I prefer, leave the skin on them. I also saute my onions and garlic in a pan with butter really slow so they don't brown. I put the chicken broth in the pot first, then the onions and butter. I let the cream cheese get to room temp, and then use my wire strainer to mash the cream cheese through it with the back of a spoon. It dissolves much easier. After the soup comes to a slow boil, I add the potatoes and turn in down on simmer for a while. When I serve it, I put crispy bacon cumbles on top along with cheddar cheese and green onions. I also think it is good with a dollop of sour cream. Bake a pan of corn bread, and you have the most delicious meal you could ever eat. I use one cream cheese to one carton of chicken broth. I have to double or triple this recipe......Yuuuuuum
If sweet little baby Jesus floated down from a cloud and handed you a bowl of soup, this would be it.
This soup was so good that I created a username just to review and comment on it. I made the soup exactly as written. Even after adding the cream cheese I was still skeptical that it would come out okay (it's kind of ugly looking until the last minute). But after whisking in the cream cheese and letting it simmer on low heat for about 5 minutes it was obvious that this was one HELL of a soup.
Add an additional russet potato or two if you prefer a heartier soup, but I thought that the texture was velvety and wonderful as is.
Thank you for posting this recipe. My boyfriend was diagnosed with cancer and had half of his tongue surgically removed last July. He finished chemo and radiation 4 months ago. This is the first thing he was able to eat with ease and enjoy at the same time.