Hey springtime! Where did you go?! It was so nice here until a few days ago when it got a little chilly, rained, and then got even colder. So much for playing outside with kiddos, right mamas? 😉 Well, unless we splash in puddles and have some hot tea when we get back in.
I decided to make soups this week and next since it’s supposed to rain the rest of the week and be in the low 60s next week, which means like in the 40s at night. Brr! Those cold nights chill our bones. Well, mine anyway. My hubby and daughter don’t get cold until it’s like 20 outside. Ha! (An inherited trait I suppose.)
But when it gets cold and he asks, “What’s for dinner, honey?” I reach for this recipe. Lemme tell you guys. This recipe. THIS ONE. Savory, filling, easy, inexpensive, versatile, comforting. It’s one that will have you coming back for more and more and more, which is why it makes it back into the recipe rotation every fall and winter.
Panera Bread Potato Soup
1/4 – 1/2 yellow onion
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. paprika
4 c. chicken or vegetable broth
1 package of cream cheese
1.) Wash the potatoes. Peeling them is optional.
2.) Cut up potatoes into chunks and dice the onion.
3.) Put potatoes, onion, broth, and spices into a sauce pan or pot.
4.) Cook on medium heat until boiling and potatoes are soft
5.) Mash the potatoes inside the pan or pot to release their starches, which will make the soup thick.
6.) Lower the heat and mix in the cream cheese, whisking until well combined.
I like to serve it with this bread. SO GOOD! I usually double or triple this recipe and mix cut up or frozen veggies at step 3 and cooked chicken at step 6.
Probably Definitely my favorite soup recipe!