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Cream Cheese Potato Soup

5 from 1 vote
This is a family favorite for potato soup. It's a copycat of the Panera's potato soup. I usually double the recipe for our family of four and serve it with Beer Bread. I like having it in my repertoire because it DOESN'T require a crockpot or instant pot - just a large stock pot and the good old stove top! 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 cups chicken broth
  • 4 cups potatoes washed and cubed
  • 1/4 cup onion minced
  • 1 tbsp butter
  • 1/2 tsp seasoning salt
  • 1/4 tsp white pepper
  • 1/4 tsp ground red pepper
  • 1 pckg cream cheese (8 oz) cut into chunks
  • chopped green onions for garnish
  • crumbled bacon for garnish
  • shredded cheddar cheese for garnish

Method
 

  1. In large stock pot, saute onion in butter until translucent. 
  2. Add in potatoes (I prefer to leave the skins on but you can choose to peel before you cube them if you want), spices, and broth. Stir well. Boil on medium heat until potatoes are tender (approx 30 minutes). 
  3. Smash a few of the potatoes to release their starch for thickening.
  4. Reduce to low heat and simmer. 
  5. Add cream cheese. Heat through, stirring frequently, until cheese melts.
  6. When ready to serve, garnish with crumbled bacon, shredded cheddar cheese, and chopped green onions.