Panera’s Cream Cheese Potato Soup

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Last weekend I decided to take some time to try some new recipes. I was looking forward to it, I mean, it’s not as if I had any place else to go. Unfortunately, one after another, they went right into the trash. I was beginning to think that I had seriously lost my touch. So, Sunday evening, I looked at the dwindling stack of recipes that I had gone through, and pulled out one that looked the most lackluster of the lot. With the exception of cubing and peeling all of those potatoes, there’s really not much to it, so my expectations were low. Much to my delight, it was quite good. I ended up having a bowl of soup, and Olive Parsley Tapenade slathered onto crusty French bread for dinner; it was the best meal I’d had in a while. This is supposed to be a clone of Panera’s Cream Cheese Potato Soup. Having never had Panera’s Cream Cheese Potato Soup, I can’t tell you if it’s at all similar, but it is good, it isn’t much work, and it’s bound to please all who partake of it.

Panera’s Cream Cheese Potato Soup

4 c. chicken stock
4 c. peeled and cubed potatoes
½ t. seasoned salt
¼ t. white pepper

¼ t. ground red pepper*
1 (8-oz.) pkg. cream cheese, cut into chunks

Combine broth, potatoes, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. (This is a great little potato smasher.) Reduce to low heat. Add cream cheese, heat, stirring frequently, until cheese melts.

*If you like a bit of a kick, this McCormick Hot Shot! Black & Red Pepper Blend is my fave!