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Copycat Panera Potato Soup

Copycat Panera potato soup made with tender russet potatoes, an immersion-blended base, and a silky cheddar cream finish. Rustic chunks stay in the pot, then it’s topped with bacon bits, extra cheddar, and chives for that restaurant-style bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 3 garlic Minced (about 3 cloves).
Soup base
  • 4 cup chicken broth
  • 4 tbsp unsalted butter Use for sautéing.
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp garlic powder
Creamy cheesy mixture
  • 1 cup heavy cream
  • 4 oz cream cheese Softened.
  • 0.75 cup sour cream
  • 1.5 cup shredded white cheddar or sharp cheddar Shred for best melting.
Toppings
  • 1 bacon bits For serving.
  • 1 extra cheddar For serving.
  • 1 chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté and simmer
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 5 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring so it becomes fragrant but doesn’t brown.
  3. Add the chicken broth and the cubed russet potatoes, bring to a boil, then simmer for 20 minutes until the potatoes are very tender.
Blend and finish
  1. Blend most of the soup with an immersion blender, leaving some chunks for texture.
  2. Stir in the softened cream cheese until completely smooth.
  3. Add the heavy cream and sour cream, then stir until combined.
  4. Stir in the shredded cheddar until melted, then season with the salt, white pepper, and garlic powder.
Serve
  1. Ladle the soup into bowls and top with bacon bits, extra cheddar, and chives.

Notes

For the creamiest texture, blend thoroughly but stop while you still have rustic potato chunks. Store leftovers covered in the refrigerator up to 4 days; reheat gently on the stove or in the microwave, stirring to restore creaminess. Freezing is not recommended because the dairy can separate after thawing. Dietary swap: use half-and-half and reduced-fat cream cheese and cheddar to lower fat while keeping the creamy mouthfeel.