Panera Bread Cheese Potato Soup at Rita Pablo blog

Panera Bread Cheese Potato Soup. Chop the potatoes into even cubes. Add the onion and scallion whites with some salt and the sauté until softened. Heat, stirring frequently, until cheese melts. Seriously, check out how easy it is to prepare this tasty soup! Combine the cubed potatoes, spices, and chicken broth in a large stock pot and bring it to a boil. Smash a few of the potatoes to release their starch for thickening. Place potatoes, chicken stock and chicken base in a large pot. Bring to a boil on medium heat, and continue to allow the soup to boil until potatoes are tender. Bring to a boil, reduce heat, cover and simmer for about 10 minutes, or until potatoes are tender. Place the potatoes, chicken stock, and soup base in a medium pot. Keep the pieces small, so they cook quickly and evenly. Smash potatoes to release heat for thickening (hubby uses his stick blender). Continue to heat, stirring frequently, until cream cheese melts. Combine broth, potatoes, and spices. Add cream cheese (you can cube it if you like).

Copycat Panera Broccoli Cheese Soup Butter Your Biscuit
from butteryourbiscuit.com

Continue to heat, stirring frequently, until cream cheese melts. Add cream cheese (you can cube it if you like). Boil on medium heat until potatoes are tender. Place the potatoes, chicken stock, and soup base in a medium pot. Combine the cubed potatoes, spices, and chicken broth in a large stock pot and bring it to a boil. Bring to a boil on medium heat, and continue to allow the soup to boil until potatoes are tender. Place potatoes, chicken stock and chicken base in a large pot. This way any residual heat won’t get trapped in the container creating too much moisture. Allow the soup to cool completely. Smash potatoes to release heat for thickening (hubby uses his stick blender).

Copycat Panera Broccoli Cheese Soup Butter Your Biscuit

Panera Bread Cheese Potato Soup Cook and mash the potatoes. Stir in the flour, celery seeds, and white pepper until no white patches of flour. Bring to a boil, reduce heat, cover and simmer for about 10 minutes, or until potatoes are tender. Seriously, check out how easy it is to prepare this tasty soup! Keep the pieces small, so they cook quickly and evenly. Continue to heat, stirring frequently, until cream cheese melts. This way any residual heat won’t get trapped in the container creating too much moisture. Bring to a boil on medium heat, and continue to allow the soup to boil until potatoes are tender. Combine broth, potatoes, and spices. Smash a few of the potatoes to release their starch for thickening. Allow the soup to cool completely. Heat, stirring frequently, until cheese melts. Combine the cubed potatoes, spices, and chicken broth in a large stock pot and bring it to a boil. Smash potatoes to release heat for thickening (hubby uses his stick blender). Cook and mash the potatoes. Add cream cheese (you can cube it if you like).

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