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Copycat Panera Potato Soup

Copycat Panera potato soup is a creamy, hearty soup made with russet potatoes, bacon, chicken broth, milk, and heavy cream. The potatoes simmer until fork-tender, then some are mashed in the pot for a thick texture and the bowls are finished with cheddar, sour cream, chives, and bacon.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 870
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 6 bacon slices, chopped
  • 3 tbsp butter
  • 1 yellow onion medium, diced
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cups chicken broth
  • 2.5 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1.5 cups whole milk
  • 1 cup heavy cream
For the toppings
  • 0.5 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 2 tbsp chives sliced

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the bacon
  1. In a 6-quart Dutch oven over medium heat, cook the bacon for 8–10 minutes, stirring occasionally, until crisp; transfer it to a paper towel-lined plate and leave 1 tablespoon of drippings in the pot, discarding any excess.
Make the soup
  1. Add the butter, onion, and celery to the pot and cook over medium heat for 5–7 minutes, stirring occasionally, until softened; add the garlic and cook for 30 seconds.
  2. Stir in the flour, salt, and pepper and cook for 1 minute, then gradually whisk in the chicken broth until smooth; add the potatoes, bring to a boil, and reduce the heat to maintain a gentle simmer.
  3. Simmer uncovered for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender; mash about one-third of the potatoes in the pot with a potato masher.
  4. Stir in the milk and heavy cream and heat gently for 3–5 minutes, until steaming, without letting the soup boil.
Finish and serve
  1. Ladle the soup into bowls and top with the sour cream, cheddar, chives, and reserved bacon.

Notes

For a thicker texture, mash about one-third of the potatoes while they are still in the pot. Refrigerate leftovers for 3–4 days; freezing is not recommended because the potatoes and cream can change texture. For a dairy-free variation, use dairy-free butter, unsweetened oat milk, dairy-free cream, sour cream, and cheddar.