Panera Bread Baked Potato Soup
User Reviews
5
Panera Bread Baked Potato Soup
Description
This Panera Bread Baked Potato Soup begins by cooking diced potatoes in chicken stock with chicken soup base until tender. Separately, onions and garlic are sautéed in butter, then combined with flour to create a roux that thickens the soup. Gradually adding the potato mixture to the roux creates a creamy base. Cream cheese is stirred in for richness and smooth texture. Seasonings include salt, black pepper, chives, and bacon bits, which contribute flavor and a slight smokiness.
The soup is served garnished with shredded cheese, extra bacon bits, and sour cream, enhancing its creamy, savory character. Its comforting richness and smooth texture provide a filling meal option, especially suited for colder weather or when a warming, satisfying dish is desired.
To achieve an even creamier texture, you can mash or puree a portion of the potatoes in the soup base. Preparing a toppings bar with fresh chives, crispy bacon, and shredded cheese allows customization when serving.
Ingredients
- 2 pounds potato scrubbed, peeled, and diced
- 4 cups chicken stock low-sodium
- 2 teaspoons chicken soup base
- 2 tablespoons butter
- 1/2 white onion chopped
- 1 teaspoon garlic chopped
- 2 tablespoons all-purpose flour
- 4 ounces cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chives
- 2 tablespoons bacon bits plus more for garnish
- cheese for garnish, shredded
- sour cream for garnish
Instructions
- Place the potatoes, chicken stock, and soup base in a medium pot and cook over medium heat for about 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Melt the butter in a large pot over medium heat. Add the onions and garlic and sauté until the onions are translucent. Sprinkle the flour over the onions, stir, and cook for a minute or two until fragrant.
- Add the potatoes and chicken stock to the onions in 1-cup increments, stirring after each addition, until the soup is well blended.
- Add the cream cheese and stir until it has melted. Add the salt, black pepper, chives, and bacon bits and mix well.
- Serve garnished with shredded cheese, bacon bits, and sour cream.
Notes
- Cut potatoes uniformly into 1-inch cubes for even cooking.
- Soak cut potatoes in cold water to remove excess starch before cooking.
- Dry potatoes thoroughly before cooking to prevent oil splatter.
- For creamier soup, mash or puree about a quarter of the potatoes using an immersion blender.
- Reserve some crispy bacon bits for garnish to maintain crunch.
- Simmer the soup gently on low heat to prevent cream from breaking.
- Offer a toppings bar with fresh chives, bacon, shredded cheese, sour cream, and green onions for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 549mg | 23% |
| Potassium | 797mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 0g | 0% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 17.6mg | 20% |
| Calcium | 70mg | 7% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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