This is a recipe for a thick and creamy Potato Soup flavored with Cream Cheese, Bacon and Chives. Cubed potatoes are simmered in broth with sauteed onion and thyme until tender then milk, bacon, chives, cream cheese and Parmesan cheese are mixed in. It’s another Panera knock-off and one of my favorites. I always assumed that it was sour cream that I was tasting in their soup. But a quick scan of the ingredient list on their website and I found cream cheese in the list sans the sour cream.
Just like the Broccoli Cheddar Soup knock-off this one is thicker than Panera’s but with many of the same distinguishing flavors. And it’s another super quick and easy soup that’s rich, hearty, filling and extremely comforting for a rainy May day.
Potato Cream Cheese Bacon & Chive Soup
(by Reeni)(Serves 4)
1 Yellow Onion, diced
2 tablespoons Olive oil
1 teaspoon Thyme
Sea or Kosher salt and Fresh Black Pepper
6 cups Potatoes, 1/2-inch cubes
4 cups Vegetable or Chicken Broth
2 cups Milk
4 ounces Cream Cheese (not fat-free)
1/2 cup Parmesan Cheese, grated
1/4 cup Chives or Green Onion, chopped*
5-6 slices Bacon, cooked and crumbled
1. In a large heavy bottomed saucepan saute the onion and thyme in oil until soft and tender, season well with salt and pepper.
2. Add potatoes and broth. Simmer for 20 minutes until potatoes are tender. Carefully remove two cups of the potatoes and puree with a blender/immersion blender.
3. Add the pureed soup back in along with the milk, cream cheese, Parmesan, chives and bacon. Bring to a simmer and stir the cream cheese into the soup as it melts. Season to taste with salt and pepper. Serve.
*An easy way to ‘chop’ chives or green onion is by snipping with kitchen scissors.
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