Go Back

Copycat Panera Potato Soup

Copycat Panera potato soup made with a silky blended base and rustic potato chunks, finished with cream cheese, heavy cream, and cheddar for a thick restaurant-style texture. Potatoes simmer until very tender, then most of the soup is blended and the rest is left chunky before serving with bacon, extra cheese, and chives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes peeled and cubed
Aromatics & broth
  • 1 onion diced
  • 3 garlic cloves, minced
  • 4 cup chicken broth
Creamy base
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 4 oz cream cheese softened
  • 0.75 cup sour cream
  • 1.5 cup shredded white cheddar or sharp cheddar
Seasonings
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp garlic powder
For serving
  • 1 bacon bits for serving
  • 1 extra cheddar for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Melt butter in a large pot over medium heat, then sauté onion for 5 minutes until softened with a light aroma.
  2. Add garlic and cook for 1 minute, stirring constantly to prevent browning.
  3. Add chicken broth and cubed potatoes, then bring the mixture to a boil.
  4. Reduce to a simmer and cook for 20 minutes until the potatoes are very tender.
Blend and make it creamy
  1. Use an immersion blender to blend most of the soup while leaving some chunks for texture.
  2. Stir in softened cream cheese until completely smooth.
  3. Add heavy cream and sour cream, stirring until combined.
  4. Stir in shredded cheddar and cook just until melted, then season with salt, white pepper, and garlic powder.
Serve
  1. Ladle into bowls and top with bacon bits, extra cheddar, and chives.

Notes

For the thick, silky texture, blend only “most” of the soup with an immersion blender and keep a handful of potato chunks. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth or milk if it thickens. Freezing is not recommended because cream soups can break after thawing. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).