Foodie Fridays: Cream Cheese Potato Soup

I have never eaten Panera's potato soup, but I recently found a recipe for Panera's Cream Cheese Potato Soup that sounded simple and tasty, so I decided to try it.  I substituted smoked paprika for the red pepper, as I am not a fan of the latter and am practically addicted to the former.  To keep the cream cheese from curdling, I added an extra step to the recipe by thoroughly mashing some of the cooked potatoes and stock with the cheese in a bowl.  Stir the mixture back into the pot and the soup will be smooth.  This basic recipe can be modified in any number of ways to create your own preferred version - go to the comments section of the original recipe if you need some inspiration.

This soup is very rich, so I strongly recommend serving it in smaller portions (cups rather than bowls).  It tastes just like creamy mashed potatoes in liquid form (which is really exactly what it is).  If the weather is still cold and blustery in your neck of the woods then this hearty dish will certainly keep you warm and well fed!

Cream Cheese Potato Soup

4 C. chicken stock (I always use unsalted)
4 C. cubed potatoes (about 1 1/2 lbs.)
1/2 tsp. salt or seasoned salt
1/4 tsp. pepper (optional)
1/4 tsp. red pepper (or smoked paprika)
1 package (8 oz.) cream cheese, cut into chunks

Combine the stock, potatoes, and seasonings in a medium saucepan.  Bring to a boil, then reduce the heat to medium and cook until the potatoes are tender, about 20 minutes.  Remove from the heat.

Put about two cups of the potatoes and stock into a medium bowl.  Add the cream cheese.  Mash and stir with a fork until smooth.  Stir the cream cheese mixture into the saucepan until well combined.  If you want a smooth and velvety soup, use an immersion blender briefly, but do not overdo it or the soup will become gluey (like over-mixed mashed potatoes).

Ladle the soup into bowls and serve topped with any of your favorite baked potato toppings if desired (sour cream, shredded cheese, bacon crumbles, and/or minced herbs such as parsley, chives, or dill would all work).  Serves 6.

Note: I used small yellow thin-skinned potatoes and left the peel on.  If you use unpeeled potatoes like I did, I recommend using an immersion blender to break up the peel into smaller bits, but again, do not over-blend or you will have a gluey soup.