Panera's Cream Cheese Potato Soup (Original recipe in black, my notes/changes in red)
4 cups chicken broth (I just use the water/bullion method)
4 cups peeled and cubed potatoes (I do closer to 5 cups, I like it a little thicker)
1/4 cup minced onion (I use about 1 Tablespoon dehydrated onion)
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper (I don't have this, so I just use pepper...)
1/4 teaspoon ground red pepper (Instead of ground, I use red pepper flakes.)
1 (8 ounce) package cream cheese, cut into chunks
Combine broth, potatoes, onion, 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.
Best served with Artisan bread. Yum!