Copycat Panera Baked Potato Soup

• Meat

  • 1/3 cup Bacon, cooked
  • 3 tsp Chicken base

• Produce

  • 1/4 cup Chives
  • 1 clove Garlic
  • 1/4 cup Onion
  • 4 Potatoes, large

• Canned Goods

  • 4 cups Chicken stock, Unsalted

• Baking & Spices

  • 1/4 cup Flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 4 oz Cream cheese
  • 1/2 cup Heavy cream

Found on bakeatmidnite.com

Description

Ingredients

• 4 cups unsalted chicken stock
• 3 tsp chicken base (I use Better Than Bouillon)
• 4 large potatoes, peeled & diced into 1-inch cubes
• ¼ cup finely chopped onion
• 1 clove garlic, minced
• ¼ cup flour
• 4 tbs butter
• ½ cup heavy cream
• 4 oz cream cheese, cut in cubes
• ¼ cup chopped chives
• ⅓ cup diced cooked bacon
• ½ tsp salt
• ¼ tsp pepper

Directions

• Place potatoes, chicken stock and chicken base in a large pot. Bring to a boil, reduce heat, cover and simmer for about 10 minutes, or until potatoes are tender.
• In another large pot, melt the butter over medium heat. Add the chopped onion and garlic. Cook, stirring frequently, until onion is translucent and aromatic, about 5 minutes.
• Using a wire whisk, whisk in the flour gradually so no lumps form. Let this paste bubble for about 1 minute.
• Gradually add the stock/potato mixture, stirring well so no lumps form. Cook until liquid thickens, about 5 or so minutes.
• Add the cream and the cream cheese and stir until cream cheese is melted.
• Season with the salt and pepper. Add the cooked bacon and chopped chives; heat through.