Baked Potato Soup Panera Recipe

Baked potato soup is the epitome of comfort food. It’s rich, creamy, and hearty-just like the baked potatoes you enjoy with all the trimmings but in a smooth, comforting bowl of soup form. Panera Bread has perfected this soup, and now you can recreate it at home with a few simple ingredients and the right techniques. Whether you’re making this for a cold evening, a family gathering, or a cozy weekend meal, this dish will not only fill your stomach but warm your soul too.

But the best part? This recipe is incredibly easy to make and takes less time than you’d expect to prepare. Plus, it’s customizable, so you can tweak it to your personal tastes or dietary needs!

Baked Potato Soup Panera Recipe

This recipe for baked potato soup brings the same delicious flavors as the one you’d get at Panera, but with the bonus of being able to make it in your own kitchen. Smooth, creamy, and rich with the flavor of baked potatoes, it’s topped with crispy bacon, shredded cheese, and green onions for the perfect finishing touches.

Ingredients Needed

Here’s everything you’ll need to make this delicious soup:

• Potatoes (5-6 medium Russet potatoes): These are your base and star of the soup. Russet potatoes are ideal because they’re starchy, which helps thicken the soup and make it creamy.
• Butter (4 tbsp): The richness of butter adds depth and helps with the soup’s creamy texture.
• Onion (1 small onion, diced): Adds flavor to the base of the soup, giving it a savory undertone.
• Garlic (3 cloves, minced): A key ingredient for building flavor. Garlic adds that aromatic punch that elevates the taste.
• Chicken Broth (4 cups): For the liquid base of the soup. You can also use vegetable broth if you want a vegetarian version.
• Heavy Cream (1 cup): This is what makes the soup luxuriously creamy. If you want to lighten it up, you could swap with half-and-half or whole milk, though it won’t have the same richness.
• Milk (1 cup): Combined with the heavy cream, the milk balances out the thickness, giving the soup its velvety texture.
• Shredded Cheddar Cheese (1 ½ cups): A must-have for that cheesy, comforting finish. It melts into the soup beautifully, adding a savory richness.
• Bacon (6 strips, cooked and crumbled): The crispy bacon adds crunch and smoky flavor to the soup. Plus, who doesn’t love bacon?
• Green Onions (for garnish): These bring a fresh, mild bite to contrast the creamy richness of the soup.
• Salt and Pepper: Essential for seasoning. Adjust to taste to make sure your soup is perfectly seasoned.
• Sour Cream (optional, for serving): A dollop of sour cream adds tang and creaminess. It’s an optional garnish, but it’s a classic and delicious addition!

Cooking Instructions

The key to a perfect baked potato soup lies in the cooking method. It’s all about getting that balance of creamy, flavorful soup with just the right texture. Here’s how to make it:

1. Cook The Potatoes

   • Start by washing your potatoes thoroughly. You can bake them first for that authentic baked potato taste, or just dice them up and cook them directly in the soup-both work great. If baking, you can wrap the potatoes in foil and bake them at 400°F for 45 minutes to an hour, until fork-tender. Once baked, let them cool for a bit, then dice into bite-sized pieces.

2. Sauté The Aromatics

   • While your potatoes bake (if you’re baking them), melt the butter in a large pot over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Then, toss in the minced garlic and cook for another minute, until fragrant.

3. Simmer The Soup Base

   • Add the chicken broth to the pot, bringing it to a gentle simmer. If you’re using raw diced potatoes, now’s the time to add them in. Let them cook for about 10-15 minutes, or until they’re tender and easy to mash with a spoon.

4. Make It Creamy

   • Once your potatoes are tender, use a potato masher or the back of a spoon to mash them directly in the pot. You want to leave some chunks for texture, but you can also mash a bit more for a smoother soup.
   • Next, stir in the heavy cream and milk, and allow the soup to simmer for another 5-10 minutes until it thickens.

5. Cheese And Bacon

   • Add the shredded cheddar cheese to the soup, stirring it in until it’s fully melted and incorporated. Then, stir in the crispy bacon bits, saving a little for garnish.

6. Final Touches

   • Season the soup with salt and pepper to taste. Remember, it’s always easier to add a little at a time than to fix over-salting, so taste as you go!

7. Serve

   • Ladle the soup into bowls, and top with extra cheese, crumbled bacon, chopped green onions, and a dollop of sour cream if desired. Serve hot and enjoy!

Ingredient Insights

• Russet Potatoes: These potatoes have a high starch content, which makes them ideal for thickening soups. Their fluffy texture when cooked adds to the overall creaminess of the soup. Plus, their skins have a great earthy flavor that complements the richness of the soup.
• Heavy Cream and Milk: The combination of these two ingredients creates a perfectly balanced, creamy texture without being overly rich. The heavy cream adds the luxurious feel, while the milk ensures the soup isn’t too thick.
• Cheddar Cheese: Sharp cheddar is the best choice for this soup. It has that perfect balance of sharpness and creaminess that melts well into the soup, making it both savory and rich without being overpowering.
• Bacon: Bacon is more than just a topping-its smoky, salty crunch provides texture contrast to the smooth soup, making every bite exciting.

Expert Tips

• Use a Potato Ricer for Smoothness: If you prefer a smoother texture, consider using a potato ricer instead of a masher. It helps create a more velvety base without any lumps.
• Make It Ahead: Like most soups, this one tastes even better the next day as the flavors meld. You can make it in advance and store it in the fridge for up to 3 days. Just reheat it gently over low heat, adding a splash of milk or broth if it thickens too much.
• Adjust the Thickness: If your soup turns out too thick, simply add more broth or milk until you reach your desired consistency. If it’s too thin, simmer it for a few extra minutes to help it thicken up.

Recipe Variations

• Vegan Version: Use plant-based cream (like coconut cream or cashew cream), vegetable broth, and non-dairy cheese for a dairy-free version of this soup. You can also skip the bacon and add smoky paprika for that savory depth.
• Add Vegetables: While traditional baked potato soup doesn’t often feature veggies, feel free to add carrots, celery, or even spinach for a more nutritious variation.
• Spicy Kick: Add a diced jalapeño or a sprinkle of red pepper flakes to give the soup some heat. It’ll add a nice contrast to the creamy base.
• Loaded Potato Soup: Make it extra hearty by adding extra toppings like sautéed mushrooms, chopped broccoli, or even chili for a loaded twist.

Final Words

This Panera-inspired baked potato soup recipe is an absolute crowd-pleaser. With creamy textures, smoky bacon, melted cheese, and a comforting base, it’s the kind of dish that brings everyone to the table for seconds. It’s a perfect weeknight dinner or a special dish to serve to guests. No matter how you tweak it or serve it, one thing’s for sure: this soup will quickly become a family favorite.