Panera Potato Soup Recipe

Panera Potato Soup Recipe is the perfect way to bring café-style comfort food into your own kitchen. With tender chunks of russet potatoes, a rich creamy base, and savory toppings, this hearty soup mirrors the flavors you love from Panera Bread — without leaving your home. Whether you’re warming up on a chilly evening or preparing an easy crowd-pleaser, this recipe offers soul-soothing satisfaction in every spoonful.

Why You’ll Love This Recipe

Tastes just like the real thing: A copycat recipe that’s deeply satisfying
Simple pantry ingredients: Nothing fancy — just wholesome, easy-to-find items
One-pot meal: Easy cleanup, ideal for busy weeknights
Customizable: Make it vegetarian, gluten-free, or add bacon for extra heartiness
Perfect for leftovers: Stores beautifully and tastes even better the next day

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil or butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• Fresh chives or scallions, chopped (for garnish)
• Optional toppings: crispy bacon bits, sour cream, extra cheese

Instructions

1. Sauté the aromatics:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add garlic and sauté for 1 more minute until fragrant.
2. Simmer the potatoes:
   Add the diced potatoes, salt, pepper, and paprika. Pour in the broth and stir to combine. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
3. Blend to your liking:
   Use an immersion blender to purée the soup directly in the pot. Blend fully for a smooth texture, or leave some chunks for a rustic feel. A countertop blender works too (blend in batches, carefully).
4. Add cream and cheese:
   Stir in the heavy cream and shredded cheddar cheese. Let the soup simmer for 5 more minutes until creamy and well combined.
5. Serve and garnish:
   Ladle soup into bowls and top with fresh chives, cheese, and crispy bacon if desired.

Recipe Details

this recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Nutrition Facts (Per Serving – Approximate)

Calories: 310
Fat: 18g
Carbohydrates: 28g
Protein: 9g
Fiber: 3g
Sugar: 2g
Sodium: 720mg

Tips & Variations

Make it vegetarian: Use vegetable broth and skip the bacon topping
Add protein: Stir in cooked ham or shredded rotisserie chicken
Lighten it up: Use 2% milk or half-and-half instead of cream
Extra creamy: Stir in a dollop of sour cream or a splash of evaporated milk
Spice it up: Add a pinch of cayenne or red pepper flakes for heat

FAQs

Can I use frozen potatoes?
Yes, but fresh potatoes give better texture. If using frozen diced potatoes, reduce cooking time by 5–7 minutes.

Is this gluten-free?
Yes — if your broth and cheese are gluten-free. Always double-check ingredient labels.

Can I freeze it?
Absolutely. Cool completely and store in freezer-safe containers for up to 3 months.

How long does it last in the fridge?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

What toppings go well with this soup?
Crispy bacon, extra cheddar, scallions, sour cream, or even a sprinkle of smoked paprika.

Panera Potato Soup Recipe

A creamy, cozy bowl of homemade potato soup that mirrors the comforting Panera favorite — easy to make, packed with flavor, and totally satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• – 4 large russet potatoes peeled and diced
• – 1 medium onion diced
• – 2 cloves garlic minced
• – 4 cups chicken or vegetable broth
• – 1 cup heavy cream
• – 1 cup shredded cheddar cheese
• – 2 tbsp olive oil or butter
• – 1 tsp salt
• – ½ tsp black pepper
• – ½ tsp smoked paprika optional
• – Fresh chives or scallions for garnish
• – Optional: bacon bits sour cream, extra cheese

Equipment

• Large pot or Dutch oven
• Immersion blender or countertop blender
• Ladle

Method

 

1. Heat oil in a large pot over medium heat. Add onions and sauté 5 minutes until translucent.
2. Stir in garlic and cook 1 more minute.
3. Add potatoes, salt, pepper, and paprika. Pour in broth. Bring to a boil, then reduce to simmer for 15–20 minutes.
4. Blend soup to desired consistency using immersion or countertop blender.
5. Stir in cream and cheese. Simmer 5 minutes more.
6. Serve hot with toppings of choice.

Notes

– For a vegetarian version, use veggie broth and skip bacon
– Store leftovers for up to 3 days in the fridge
– Freezes well for up to 3 months

Conclusion

If you’re craving the cozy comfort of Panera Potato Soup, this homemade version brings all the creamy goodness right to your table — fast, easy, and totally satisfying. It’s a family favorite you’ll return to over and over.