Panera Bread Baked Potato Soup Copycat
Recreating the cozy Panera Bread Baked Potato Soup at home has been a game changer for me, especially since they removed it from the menu. For those who think potato soup is boring, you will want to try this recipe. There is nothing bland about this rich and velvety soup. The best part? This foolproof, easy-to-make recipe is ready in just 40 minutes!
This homemade soup is one of my favorites. It is very similar to my grandmother’s potato soup. It is hearty, satisfying, and delicious. You can top it with lots of bacon, and bonus points are awarded for serving it with some crusty, warm bread. When I want to make an effortless soup for dinner or meal prep, I usually choose between this one and other Panera Bread favorites, like this creamy tomato soup or cheesy broccoli cheddar.
Table of contents
This no-fuss dinner is made in a single pot, making it perfect for busy weeknights when I want something satisfying without spending too much time in the kitchen. The ingredients used are simple pantry staples, making this recipe also budget-friendly. The soup tastes so good and comforting, like it has been simmering all day. When I have time, I serve it with these mac and cheese balls on the side. The kids go crazy for this combo, especially when the soup is topped with cheese and bacon bits.
Why you will love this recipe:
- Enjoying it at home: Now that Panera Bread discontinued this soup, those who really love it and miss it can make it at home.
- Easy to make: This is one of the easiest and most delicious soups to make at home. The recipe is foolproof and has easy-to-follow steps!
- Made with pantry staples: The recipe uses simple, budget-friendly ingredients that most of us already have at home!
- Minimal cleaning: I love this no-fuss recipe that doesn’t create extra work for me after cooking. Having to clean just a skillet after making the roux makes me happy to enjoy dinner instead of being tired from cleaning the kitchen.
- Great for meal prep: I like to make this recipe as the leftovers taste delicious. Usually, I double the recipe and freeze some soup for later.
What you will need
- Main ingredients: I use Yukon Gold potatoes for their creamy texture and bacon bits for the deep, smoky flavor that makes this dish comforting and satisfying.
- Aromatics and herbs: I saute a sweet onion and freshly minced garlic in olive oil and add dried parsley and oregano for extra flavor.
- Roux: To thicken the soup, I make a roux with butter, flour, and heavy cream.
- Creaminess: I make the soup with chicken broth and add cream cheese for the ultimate creamy texture and rich flavor.
How to make
Saute the aromatics: In a Dutch oven over medium, I add the olive oil and cook the onion for three minutes, stirring occasionally. Then, I add the garlic and cook for another minute, stirring constantly.
Cook the potatoes: Then, I add the potatoes, parsley, oregano, and bacon bits and stir. Then, I pour the chicken broth and cook on medium heat for 12 to 15 minutes, or until the potatoes are fork-tender.
Make the sauce: In a medium saucepan, I melt the butter and then whisk in the flour until it is thoroughly combined. Gradually, I add the heavy cream, whisking often, until the mixture is smooth. I cook it on low until it simmers and gets thick while stirring occasionally.
Thicken: I pour the thickened sauce into the pot with the potatoes and stir.
Mash the potatoes: I use a potato masher to mash a part or all of the potatoes.
Finish it up: Now, I add the cream cheese and stir until it is melted. If it is too thick, I add a bit of chicken broth.
Serve: I season the soup to taste with salt and pepper and serve it.
Expert tip
Making the soup ultra creamy
I recommend mashing half of the cooked potatoes for that velvety rich texture that we all the Panera Bread Baked Potato Soup for. The starch from the mashed potatoes will naturally thicken the soup without sacrificing flavor. Also, I recommend making a roux with butter, flour, and cream for the best results, which will add extra creaminess to the soup. Also, add the cream cheese at the end to keep the soup smooth and prevent curdling.
More tips to consider:
- Instead of using a potato masher, use an immersion blender or pour it into a food processor or blender to mash.
- Cook the potatoes until done, not mushy.
- Mashing half (or more) of the potatoes gives this soup its irresistible creaminess.
- You can use half-and-half and Greek yogurt instead of heavy cream and cream cheese for fewer calories and less fat.
- You can shorten the prep time by using store-bought bacon bits. However, they will not be as flavorful as the fresh ones.
- Peel and dice potatoes into small dice before cooking for the best texture and taste.
Recipe variations and add-ins:
- Add meat: For a hearty soup, add some chopped ham, turkey, or chicken to the pot.
- Other cheese: Experiment with different types of cheese, such as mozzarella, shredded parmesan, and Colby jack. You could even try soft cheeses like feta, brie, and ricotta.
- Spicy soup: Add a pinch of red pepper flakes for a spicy potato soup.
- Sweet potato soup: Try this with sweet potatoes instead of regular potatoes. It would be perfect for Thanksgiving dinner.
- Add veggies: To give the soup more texture, add chopped bell peppers, celery, corn, green beans, carrots, or whatever veggies you like.
Serving suggestions:
Panera Bread serves its soups in bread bowls, which you can make with this easy bread bowl recipe or add homemade breadsticks on the side. I also like to pile my soup with toppings like shredded cheddar cheese, chopped green onions and chives, and lots of chopped bacon.
Sandwiches are the perfect accompaniment to this soup for a quick, delicious lunch or dinner. Try it with Sloppy Joe sandwiches that you can easily make in your slow cooker, or try these rich and tender French Dip sandwiches. A salad would also be amazing alongside this hearty soup. I like mine with a light and filling chickpea salad.
How to store:
- Refrigerate: Store leftover soup in a sealed container in the fridge; it will stay good for five days.
- Freezing: Pour it into quart freezer bags and squeeze the excess air. The bags can be stored in the freezer for several months.
- Defrost: Place your frozen soup in the fridge overnight to thaw for the best flavor.
- Reheating: Reheat in a pot on the stove for several minutes or in a bowl in the microwave for 60 to 90 seconds.
Frequently Asked Questions
To make this soup as creamy as possible while still having potato chunks for texture, I prefer Yukon Gold. They are right in the middle as far as starchiness and waxiness, so they do both. You do not want a potato full of starch like russets or Idaho potatoes because they will turn to mush. But you also don’t want super waxy potatoes like red potatoes because they do not cream well. So, if you want the creamiest soup, use Yukon Golds. They will hold their shape better when cooked, but they are also easy to cream when mashing or blending.
There are a few common reasons why the soup might turn runny. One of them is whether enough potatoes were added or mashed. I recommend mashing about half of the potatoes while leaving some chunks as well. Adding too much liquid may water down the soup, so stick to the exact measurements. Also, if you skipped the thickening step and did not add a roux to the soup, it may be thinner and not as creamy.
The original baked potato soup from Panera Bread was made with peeled potatoes, and so is mine. Peeling them is essential for the creaminess of the soup. However, you could leave the skins on if you want a more textured soup. The rustic vibe goes well at a picnic or barbecue.
I like my potatoes diced; they cook faster, are easier to mash, and allow for bite-sized pieces. First, peel your potatoes with a potato peeler or sharp paring knife. Then, cut them into long, thin slices like French fries before chopping them crosswise into smaller pieces. For large dice, use ¾ inch cubes, ½ inch for medium dice, and ¼ inch for small dice.
More comforting soup recipes to try:
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Panera Bread Baked Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 1/2 cup cooked bacon bits or crumbs
- 4 large Yukon potatoes scrubbed peeled and diced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 4-6 cups low sodium chicken broth or more
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 cup heavy cream or half and half
- 4 ounces cream cheese or sour cream room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- 2 teaspoons chives
- 2 tablespoons of real bacon bits
- Shredded cheddar cheese
Instructions
- Add olive oil to a hot medium pot or Dutch oven over medium heat.
- Add the onion and cook for 2-3 minutes, stirring occasionally.
- Add garlic and cook until fragrant, for about 1 minute, stirring all the time.
- Add potatoes, bacon bits, dried oregano, and dried parsley, and stir to combine.
- Add enough chicken broth to cover the potatoes fully. Cook on medium heat for about 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes have cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined, then gradually add the heavy cream. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stirring occasionally.
- Add the flour mixture to the potatoes and gently stir to combine.
- Mash half of the potatoes or as much as you want using a potato masher. You can also add the soup to a blender or use an immersion blender.
- Add the cream cheese or sour cream and stir until it melts.
- If the soup is too thick, add more chicken broth.
- Season with salt and black pepper. Taste and adjust.
- Garnish with chives, bacon bits, and cheddar cheese. Serve and enjoy!
Video
Notes
Making the soup ultra creamy
I recommend mashing half of the cooked potatoes for that velvety rich texture that we all the Panera Bread Baked Potato Soup for. The starch from the mashed potatoes will naturally thicken the soup without sacrificing flavor. Also, I recommend making a roux with butter, flour, and cream for the best results, which will add extra creaminess to the soup. Also, add the cream cheese at the end to keep the soup smooth and prevent curdling.
More tips to consider:
- Instead of using a potato masher, use an immersion blender or pour it into a food processor or blender to mash.
- Cook the potatoes until done, not mushy.
- Mashing half (or more) of the potatoes gives this soup its irresistible creaminess.
- You can use half-and-half and Greek yogurt instead of heavy cream and cream cheese for fewer calories and less fat.
- You can shorten the prep time by using store-bought bacon bits. However, they will not be as flavorful as the fresh ones.
- Peel and dice potatoes into small dice before cooking for the best texture and taste.