Easy Panera Bread Soups

It’s that time of the year when all you want to do is snuggle up under a blanket and savor a warm bowl of soup. Some of the best soups I’ve had came from Panera Bread. Sadly, the price is more than I can afford on a regular basis. So, I did my research and have added these two recipes as my household staples: Panera Bread’s Cheddar Broccoli Soup and Creamy Potato Soup.

They’re simple, they’re easy and they’re delicious. They also don’t cost a lot to purchase the ingredients and I can promise you that there won’t be unwanted leftovers. Another wonderful part is that you can easily adjust some of the ingredients to cut some of the calories.

For instance:

  • In the Cheddar Broccoli Soup, use fat free half and half.
  • In the Creamy Potato Soup, use low fat cream cheese.
  • In the Creamy Potato Soup, use turkey bacon.

Make a loaf of french bread and I promise you’ll have an amazing meal!

Panera Bread’s Cheddar Broccoli Soup

by CDKitchen.com

INGREDIENTS:

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

DIRECTIONS:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Panera Bread’s Creamy Potato Soup

By AmyZoe on January 01, 2011

Ingredients  

    • 6 cups chicken broth
    • 6 cups potatoes, peeled and cubed
    • 1/2 teaspoon seasoning salt
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon ground red pepper
    • 8 ounces cream cheese ( cut into chunks, at room temperature)
    • 4 slices bacon ( cooked and crumbled)

Directions

  1. Combine broth, potatoes, and spices.
  2. Boil on medium heat until potatoes are tender.
  3. Smash a few potatoes to release the starch for thickening.
  4. If you like it chunky just smash a small amount of potato, but if you want it smooth smash more potatoes.
  5. Reduce to low heat and add cream cheese.
  6. Heat, stirring frequently, until cheese melts.
  7. Ladle into bowls.
  8. Sprinkle a little bacon over each bowl of soup.
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2 thoughts on “Easy Panera Bread Soups

  1. Pingback: My Favorite Budget Friendly Italian Soup | Creative Campbell

  2. Pingback: Homemade Dragon Eggs | Creative Campbell

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