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holding a spoonful of baked potato soup
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5 from 2 votes

Panera Baked Potato Soup

Our copycat recipe for Panera's baked potato soup has everything you want to satisfy your potato cravings.  Fall in love with this easy to make recipe that's full of chunks of potato, crumbled bacon, and grated cheese all simmered in creamy broth that is sprinkled with bacon, cheese, and chives.
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Servings: 9 cups
Calories: 339kcal
Author: Brooke & Emma

Ingredients
 

For the Soup

  • 3 tablespoons butter
  • 1 cup yellow onions chopped
  • 1 tablespoon garlic minced
  • ¼ cup all-purpose flour
  • 5 cups reduced sodium chicken broth
  • ¼ cup whole milk
  • ⅔ cup heavy cream
  • 5 cups russet potatoes peeled and cubed
  • 4 ounces Neufchâtel cheese cubed and softened
  • ½ cup Parmesan cheese freshly grated
  • ⅓ cup bacon cut in ½-inch pieces (6 pieces)
  • 1 ½ teaspoon sea salt
  • ¼ teaspoon Tabasco sauce
  • ¼ teaspoon liquid smoke
  • Pinch to ⅛ teaspoon ground turmeric for color (optional)
  • ¼ cup chives

For the Garnishes

  • Parmesan cheese finely grated
  • Chives minced
  • Bacon cut in ¼ inch pieces

Instructions

  • In a large Dutch oven set over medium high heat, melt the butter, then add the onion with a generous pinch of salt and cook for 3 minutes, stirring frequently.  Add the garlic and cook until it's fragrant, roughly a minute.
  • Sprinkle on the flour and cook for 2 minutes, whisking constantly.
  • Slowly pour in the chicken broth while whisking to prevent clumps.  Pour in the milk and the heavy cream.  Stir, then carefully add the potatoes to prevent splashing.
  • Cover and bring to a slight boil, which will take roughly 6 minutes.  Reduce the heat to medium low.  Keep covered and simmer for 8 minutes or until the potatoes are fork tender.
  • While it is cooking, fry the bacon in a cast iron skillet until it is golden brown.  Transfer to a paper towel-lined plate and blot off any extra grease. Allow to cool, then crumble into smaller pieces.
  • Using a potato masher, mash the potatoes in the pot to help thicken the soup and to change the texture.  Mash roughly half the potatoes.
  • Stir in the sea salt, Tabasco, liquid smoke, and a pinch of turmeric if you want it to have a more golden hue.
  • Add the freshly grated Parmesan cheese, Neufchâtel cheese cubes, bacon crumbles, and chives.   Whisk until the cheese melts, then simmer uncovered on medium low heat for 15 minutes.  Taste and adjust seasonings, if necessary.
  • Garnish with additional toppings, such as bacon, chives, and Parmesan cheese.  Serve in a sourdough bread bowl or in a bowl with a chunk of a French baguette or a wedge of black pepper focaccia.  Panera also gives you the option of kettle chips or an apple with your order.

Notes

  • Be careful not to overcook the russet potatoes.
  • Panera Bread has chunks of potato, so go easy with the potato masher.
  • To prevent clumping, whisk in the chicken broth gradually.
  • Use cream cheese or sour cream if you can't find Neufchâtel cheese.
  • Like the idea of a bread bowl?  Use any kind of small round bread.  Panera uses sourdough.

Nutrition

Serving: 1cup | Calories: 339kcal | Carbohydrates: 23g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 629mg | Potassium: 545mg | Fiber: 2g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 1mg