Tuesday, December 21, 2010

What I'm Making for Dinner: Potato Soup

     My Dad showed up from his weekly grocery trip with chicken broth and cream cheese...a not-so-subtle hint that he wanted me to make potato soup again.  Hence, tonight I am making two batches of potato soup for my family.  Because I am so benevolent, I decided to share the recipe with you all.  Credit goes to Sarah Wigal for introducing me to this recipe and thinking to add the corn.


Panera's Cream Cheese Potato Soup

1 hour | 15 min prep

  • 4 cups chicken broth
  • 4 cups peeled and cubed potatoes
  • 1/4 cup minced onion
  • 1 can of corn
  • 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
  1. Combine broth, potatoes, onion, and spices.
  2. Boil on medium heat until potatoes are tender.
  3. Smash a few of the potatoes to release their starch for thickening.
  4. Reduce to low heat.
  5. Add cream cheese and corn.
  6. Heat, stirring frequently, until cheese melts.


  1. This sounds delicious... I may have to try this! I LOVE potato soup. Any good corn chowder recipes? Corn chowder's my favorite :-)

  2. Unfortunately no...but I've been told that this soup tastes a lot like a chowder. I think it's less rich (in a good way).