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Copycat Panera Potato Soup

Copycat Panera potato soup made with silky blended potatoes, simmered until very tender, then finished with cream cheese, heavy cream, and cheddar. Loaded with rustic potato chunks and topped like the restaurant with bacon bits, extra cheddar, and chives.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes peeled and cubed
  • bacon bits for serving
  • chives for serving
  • extra cheddar for serving
Aromatics and broth
  • 1 onion diced
  • 3 garlic cloves, minced
  • 4 cup chicken broth
Dairy and seasonings
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 4 oz cream cheese softened
  • 0.75 cup sour cream
  • 1.5 cup shredded white cheddar or sharp cheddar
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp garlic powder

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  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 doesn’t brown.
  3. Add the chicken broth and cubed russet potatoes, bring to a boil, then simmer for 20 minutes until the potatoes are very tender.
Blend and finish
  1. Use an immersion blender to blend most of the soup until smooth, leaving some chunks for texture.
  2. Stir in the softened cream cheese until completely smooth.
  3. Add the heavy cream and sour cream, stirring to combine.
  4. Stir in the shredded cheddar until melted, then season with 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 silkiest texture, blend until creamy but stop while still leaving visible chunks. Store covered in the refrigerator for up to 4 days; reheat gently on the stove, adding a splash of broth or cream if it thickens. Freezing is not recommended because dairy can separate when thawed. For a lighter option, swap heavy cream with half-and-half and use reduced-fat cheddar.