53 Mondays

Panera’s Creamy Potato Soup

Adapted from Lynn’s Kitchen Adventures

6 cups chicken broth

6 cups potatoes, peeled and cubed

1/2 teaspoon seasoning salt

1/4 teaspoon pepper

1/4 teaspoon ground red pepper

1/2 teaspoon smoked paprika

1 (8 oz) cream cheese, cut into chunks, room temperature

4 slices bacon, cooked and crumbled

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. If you like it smooth smash more, if you like it chunky just smash a little of it. You can decide the texture of it. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts. Ladle into bowls. Sprinkle a little bacon over each bowl of soup.

I don’t know that I’ve ever had Panera’s version, but this was alright.  I added the paprika and LOVED that little kick.  I don’t know if I did something wrong, but the consistency was neither smooth or chunky, just a little of both.  That was a little off-putting, but the taste was good.