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a large mug of panera bread baked potato soup on a white plate.

Panera Bread Potato Soup Recipe (Easy Copycat)

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, it’s the perfect way to enjoy the cozy flavors you love from the restaurant, right at home!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish, Soup
Servings 6 servings

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 1/2 cups 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

Storage and Reheating Instructions

To store:

Allow your Panera Bread Baked Potato Soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

To reheat:

For a single serving, place about a cup of soup in the microwave and heat at 50% power for about 2 minutes, stirring halfway through. Continue heating in 30-second intervals if needed, until heated through.
Alternatively, reheat the soup on the stovetop over low to medium-low heat, stirring occasionally, until warmed through. If the soup has thickened in the refrigerator, add a little bit of milk or chicken broth until it reaches your desired consistency.