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Cream Cheese Potato Soup

A few pantry staples are all you need to have this favorite on the table in under an hour. Serve it in a sourdough bread bowl for extra oohs and aahs.

This is 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 potatoes, but I never could get them to cook that way. Know they should cook faster, but never could get it to work.

This soup was so good that created a username just to review and comment on it. Made the soup exactly as written. Even after adding the cream cheese 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 thought that the texture was velvety and wonderful as is.

Ingredients  4 cups chicken broth 4 cups peeled and cubed potatoes 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

Nutritional Facts for Cream Cheese Potato Soup			Preparation 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.
Serving Size: 1 (307 g)
Servings Per Recipe: 4
Amount Per Serving%	Daily Value
Calories 353.6
Calories from Fat 189	53%
Total Fat 21.0 g	32%
Saturated Fat 11.4 g	57%
Cholesterol 62.4 mg	20%
Sodium 938.4 mg	39%
Total Carbohydrate 30.5 g	10%
Dietary Fiber 3.5 g	14%
Sugars 4.1 g	16%
Protein 11.4 g	22%