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Panera Bread Baked Potato Soup

Panera Bread Baked Potato Soup Copycat is the famous chain's comforting soup made easy at home. Serve it topped with bacon and crusty bread.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 301 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Add olive oil to a hot medium pot or Dutch oven over medium heat.
  2. Add the onion and cook for 2-3 minutes, stirring occasionally.
  3. Add garlic and cook until fragrant, for about 1 minute, stirring all the time.
  4. Add potatoes, bacon bits, dried oregano, and dried parsley, and stir to combine.
  5. 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.
  6. 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.
  7. Add the flour mixture to the potatoes and gently stir to combine.
  8. 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.
  9. Add the cream cheese or sour cream and stir until it melts.
  10. If the soup is too thick, add more chicken broth.
  11. Season with salt and black pepper. Taste and adjust.
  12. Garnish with chives, bacon bits, and cheddar cheese. Serve and enjoy!

Notes

  • 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.
  • 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.

Nutrition Information

Calories 301kcal (15%) Carbohydrates 28g (9%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 30mg (10%) Sodium 545mg (23%) Potassium 857mg (24%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 210IU (4%) Vitamin C 16.8mg (19%) Calcium 125mg (13%) Iron 4.5mg (25%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 301

% Daily Value*

Calories 301kcal 15%
Carbohydrates 28g 9%
Protein 12g 24%
Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 545mg 23%
Potassium 857mg 18%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 210IU 4%
Vitamin C 16.8mg 19%
Calcium 125mg 13%
Iron 4.5mg 25%

* Percent Daily Values are based on a 2,000 calorie diet.