This Copycat Panera Bread Baked Potato Soup recipe is warm, comforting, and irresistibly creamy! Loaded with tender potato chunks and savory bacon swimming in a creamy broth, this copycat recipe is a perfect way to enjoy the cozy flavors you love from the restaurant, right at home!
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I’m a huge fan of replicating recipes that I eat at restaurants at home. Not only do I know exactly what is going into my food, but I can save so much money! I’ve made several copycat recipes including a Copycat Panera Bread Broccoli Cheddar Soup recipe that tastes JUST like Panera’s that I implore you to try next!
I’d love to get some back-up here: Is soup a complete meal? My husband and I are completely different with our answers. He believes that soup is a side dish to a main, or a starter to a main. While I believe, a delicious bowl of hot soup paired with a crusty dinner roll is a complete meal.
Help me out friends, leave a comment with your opinion! If you’re ready to start cooking, scroll on down to the recipe card, and let’s cook!
The Players for Panera Bread Baked Potato Soup Recipe
Ingredients:
- Bacon – You’ll need 4 slices of bacon that’s has been chopped into smaller pieces. Cutting the bacon into small pieces allows the fat to be rendered more efficiently out of the bacon. And be sure to reserve the bacon fat! We’ll be using that fat to create our creamy base.
- Onion – I like to use brown onions, but you can also use yellow, white, or even onion powder if your prefer.
- Garlic Powder – You can also use freshly minced garlic if you’d like.
- Flour – To make a creamy white base for this copycat Panera baked potato soup, you’ll need plain all-purpose flour to make a roux.
- Chicken Broth – For this Panera Bread soup, you’ll need chicken broth or chicken stock to make the soup flavorful.
- Milk – I like to use whole milk to make this creamy potato soup, but feel free to use skim or fat-free if that’s what you have.
- Cream – Heavy cream is used to make a rich cream sauce base. You can also use all milk if you prefer, but I love the addition of heavy cream.
- Potatoes – For this copycat version, I’ll be using russet potatoes. But feel free to use any type of potatoes like red potatoes or yellow potatoes.
- Cheese – You’ll need 1 1/2 cups of Monterey Jack cheese. You can also use sharp cheddar cheese in a pinch!
- Sour Cream – To make this delicious soup, you’ll need either sour cream or Greek yogurt
- Salt & Pepper – Use salt and black pepper to taste. You can even use white pepper if you’re looking for a sharper bite.
- Chives – This is optional, but adding some fresh chives or green onions when you serve your bowl of soup, adds a lovely fresh element.
Tools:
- Large Pot – You’ll need a large pot to make this Panera Bread baked potato soup copycat! I suggest a Large Dutch Oven that has a lid with it!
How to make Panera Bread Baked Potato Soup Recipe
In a large pot over medium heat, cook the diced bacon until crispy, about 7 minutes. With a slotted spoon, remove the real bacon bits from the pot to a paper towel-lined dish and set aside.
To the reserved bacon grease, sauté onions in the bacon grease and saute until the onions are translucent, about 2 minutes.
Sprinkle the flour and garlic powder over the sauted onions and cook the flour for about 3 minutes, stirring constantly with a wooden spoon to create a roux for this Panera potato soup.
Add the Liquids, Potatoes, and Simmer
Add in the chicken broth, milks, and cubed potatoes to the pot. Allow the mixture to come up to a slight simmer(we don’t want to boil the milk). Once the soup starts to simmer, cover the pot with a lid, and lower the heat and continue to cook for 15 minutes, stirring occasionally.
Once the potatoes are fork tender, you can mash some of the potatoes along the sides of the pot to give the soup a more thick, creamy texture. Or you can choose to leave the potatoes as is. Stir in the sour cream (or Greek yogurt), shredded cheese, cooked bacon bits, salt, and pepper and continue stirring until the cheese has completely melted.
Serve this Panera’s baked potato soup with some freshly chopped chives or green onions, a few bacon bits, and a dollop of sour cream. Enjoy!
Storage and Reheating Instructions
- Tp store your Panera Bread Baked Potato Soup, allow the soup to cool completely before placing into an airtight container. Store the soup in the refrigerator for up to 4 days.
- To reheat, place a cup of soup in the microwave and reheat for 2 minutes on 50% power until heated through. Alternatively, you can reheat your soup on the stovetop for 2 minutes until heated though.
Can you Freeze Panera Bread Baked Potato Soup Recipe?
I’ve never personally tried to freeze this soup before (there’s never anything leftover to freeze haha!). From what I’ve read, potatoes in soups generally don’t freeze well.
They become grainy and gummy in texture. But if you try freezing this best potato soup recipe, let me know how it goes so we can share the knowledge with others!
Pin it for Later!
If you end up making this Panera Bread Baked Potato Soup Recipe, leave me a comment. I’d love to chat with you!
Looking for other easy recipe ideas? Check these out next!
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Copycat Panera Bread Baked Potato Soup Recipe
Ingredients
- 4 slices bacon
- 1/2 onion, diced
- 1/4 cup flour
- 2 tsp garlic powder
- 3 cups chicken broth
- 1 1/2 cups whole milk
- 3/4 cups heavy cream or half and half
- 2 lbs russet potatoes, peeled and diced into 1-inch chunks or yukon gold potatoes
- 1 cup Monterey jack cheese, shredded
- 1/2 cup sour cream or Greek yogurt
- salt & pepper, to taste
Optional Ingredients
- finely diced chives
- dollops of sour cream
- bacon bits
Instructions
- In a large pot over medium heat, cook the diced bacon until crispy for 7 minutes. With a slotted spoon, remove the bacon from the pot to a paper towel-lined dish. Keep the bacon grease in the pot.
- Sauté the onions in the reserved bacon grease until the onions are translucent, about 3 minutes.
- Sprinkle the flour and garlic powder over the sauted onions and cook the flour for 2 minutes, stirring constantly with a wooden spoon.
- Add in the chicken broth, milk, cream, and cubed potatoes to the pot. Allow the mixture to come to a slight simmer. Once the soup starts to simmer, cover the pot with a lid, and lower the heat and continue to cook for 15 minutes, stirring occasionally.
- Once the potatoes are fork tender, mash some of the potatoes along the sides of the pot, if desired, to give the soup a more thick texture. Stir in the sour cream (or Greek yogurt), shredded cheese, bacon bits, salt, and pepper and continue stirring until the cheese has completely melted.
- Serve with some freshly chopped chives or green onions, additional bacon bits, and a dollop of sour cream. Enjoy!
Notes
Isaiah 53:5 - "But He was pierced for our transgressions, He was crushed for our iniquities; the punishment that brought us peace was on Him, and by His wounds we are healed."
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