Philadelphia Cream Cheese Loaded Potato Soup Recipes

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LOADED POTATO SOUP I



Loaded Potato Soup I image

Thick, creamy, potato-y soup! Top with bacon bits and additional grated Cheddar cheese for a flavor explosion!

Provided by Claire

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 30m

Yield 12

Number Of Ingredients 8

8 potatoes, peeled and cubed
½ cup butter
½ cup all-purpose flour
8 cups milk
¼ cup chopped onion
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
  • While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
  • Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 37.6 g, Cholesterol 46.6 mg, Fat 16.6 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 10.4 g, Sodium 169.2 mg, Sugar 8.9 g

POTATO SOUP WITH CREAM CHEESE



Potato Soup with Cream Cheese image

This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!

Provided by csdavis

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 4h20m

Yield 5

Number Of Ingredients 11

2 (14.5 ounce) cans chicken broth
4 cups cubed red potatoes
¼ cup minced onion
½ teaspoon garlic salt
½ teaspoon seasoned salt
½ teaspoon sea salt
½ teaspoon cayenne pepper
½ teaspoon dried basil
½ teaspoon dried parsley
1 (8 ounce) package cream cheese, softened
8 slices smoked bacon, cut into 1/4-inch strips

Steps:

  • Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
  • Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g

PANERA'S CREAM CHEESE POTATO SOUP



Panera's Cream Cheese Potato Soup image

This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.

Provided by Shawn H

Categories     Winter

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

4 cups chicken broth
4 cups peeled and cubed potatoes
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

Steps:

  • 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.
  • Reduce to low heat.
  • Add cream cheese.
  • Heat, stirring frequently, until cheese melts.

Nutrition Facts : Calories 349.6, Fat 21, SaturatedFat 11.4, Cholesterol 62.5, Sodium 938, Carbohydrate 29.6, Fiber 3.4, Sugar 3.7, Protein 11.4

CREAM CHEESE POTATO SOUP



Cream Cheese Potato Soup image

"I came up with this soup after I had tried something similar at a restaurant," explains Stacy Bockelman, California, Missouri. "Using chicken bouillon and frozen hash browns makes it easy to fix. It's good with sourdough bread," she adds. It's also good for your pocketbook at only 47 cents a bowl.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (about 3 quarts).

Number Of Ingredients 8

6 cups water
7 teaspoons chicken bouillon granules
2 packages (8 ounces each) cream cheese, cubed
1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1-1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 teaspoon garlic powder
1 teaspoon dill weed

Steps:

  • In a Dutch oven, combine the water and bouillon. Add cream cheese; cook and stir over medium heat until cheese is melted. Stir in the remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.

Nutrition Facts : Calories 158 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 779mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

LOADED POTATO SOUP



Loaded Potato Soup image

A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 40m

Yield 15

Number Of Ingredients 13

1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

Steps:

  • In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
  • In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
  • Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
  • Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg

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