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Copycat Panera Potato Soup

Copycat Panera potato soup with a thick, silky blend plus rustic potato chunks. Simmered until tender, then enriched with cream cheese, heavy cream, and cheddar for a restaurant-style finish.
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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: 495
Ingredients Equipment Method Notes

Ingredients
  

Russet potato soup base
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 3 garlic minced
  • 4 cup chicken broth
  • 4 tbsp unsalted butter
  • 4 oz cream cheese softened
  • 1 cup heavy cream
  • 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
  • 1 bacon bits for serving
  • 1 extra cheddar for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the unsalted butter in a large pot over medium heat. Sauté the onion for 5 minutes, then add the garlic and cook for 1 minute.
Simmer until tender
  1. Add the chicken broth and cubed russet potatoes to the pot. Bring to a boil, then simmer for 20 minutes, until the potatoes are very tender.
Blend for texture
  1. Blend most of the soup with an immersion blender, leaving some chunks for texture. Blend only until the mixture is mostly smooth, not completely pureed.
Make it creamy and smooth
  1. Stir in the cream cheese until completely smooth. Mix until no lumps remain.
Add dairy and cheddar
  1. Stir in the heavy cream and sour cream. Keep stirring until the mixture looks uniformly creamy.
Season and finish
  1. Stir in the shredded white cheddar or sharp cheddar until melted. Season with salt, white pepper, and garlic powder, then keep warm until fully combined.
Serve
  1. Ladle the soup into bowls and top with bacon bits, extra cheddar, and chives. Serve hot for the best texture and melt on the cheese.

Notes

For the smoothest texture, blend only until “mostly smooth” and keep a few chunks for the rustic feel. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat, adding a splash of broth if it thickens. Freezing isn’t recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half (instead of heavy cream) for a similar creamy consistency.