Panera Bread Baked Potato Soup

Panera Bread Baked Potato Soup is a wonderful creamy soup that will warm your soul. It is filled with cream cheese, potato chunks, and bits of smoky bacon. You will soon fall in love with this recipe.

Homemade Panera Bread Baked Potato soup in a bowl.

Panera Bread makes delicious Baked Potato Soup

Panera Bread is known for its wonderful soups. Every day they serve up many different types of soup. Their Broccoli Cheddar soup is amazing.

Their baked potato soup is also very nice. For me, there is nothing like a good old-fashioned bowl of potato soup. Are you ever looking for a good potato soup recipe? This may be the perfect one for you, too.

This soup recipe is perfect if you are looking for a bowl of comforting soup, or even if you are looking for a hearty lunch. You will enjoy it either way.


This recipe has very common ingredients. Here’s what you need to make Panera potato soup:

  • Low-sodium chicken stock
  • Chicken soup base
  • Potatoes
  • White onion
  • Fresh garlic
  • Butter
  • All-purpose flour
  • Cream cheese
  • Salt
  • Black pepper
  • Chives
  • Bacon bits
Ingredients for Panera Bread Baked Potato soup.

Ingredient Notes

If you have never used a chicken base before you will find it a good ingredient for this recipe. Soup bases are sold in most grocery stores near the bullion. Soup bases are pastes that have more flavor and less salt. They are wonderful to cook with.

I also suggest you use a low-sodium stock for this soup. It may get salty by the time we layer the stock, the soup base, and bacon.

I also like to use real bacon bits for this recipe. I think they work a little bit better than freshly cooked bacon. They are leaner and the bacon is added to the soup. This helps the smokey flavor incorporate better in the soup than just sprinkling bacon bits over the top.

How to Make Panera Baked Potato Soup

  1. In a medium-sized pot, add cubed potatoes, chicken stock, and soup base.
  2. Cook potatoes in stock over medium heat for about 12 to 15 minutes or until potatoes are tender when pierced with a fork.
  3. In a large pot, heat butter over medium heat until it melts.
  4. Add onions and garlic then sauté until the onions are translucent.
  5. Sprinkle flour over the butter and cook for a minute or two.
  6. Add potato and chicken stock by 1 cup increments and stir until soup mixture is well blended.
  7. Add the cream cheese and stir until it has melted.
  8. Add salt, black pepper, chives, and bacon bits.

While Panera Bread does not do this, you may want to garnish your soup with some grated cheese, fresh chives, and a dollop of sour cream.

Two bowls of homemade Panera Bread Baked Potato Soup.

Do you love Panera Bread soup? Check out these copycat recipes

There’s more! Find the best Panera copycat recipes and easy homemade soup recipes here on

Homemade Panera Bread Baked Potato soup in a bowl.

Panera Bread Baked Potato Soup

Make Panera Bread Baked Potato soup at home.
4.94 from 31 votes
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Course: Soup
Cuisine: American
Keyword: Panera Recipes, Potato Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 234kcal


  • 4 cups low sodium chicken stock
  • 2 teaspoons chicken soup base
  • 2 pounds potatoes scrubbed, peeled, and diced
  • 1/2 white onion chopped
  • 1 teaspoon garlic chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 ounces cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons chives
  • 2 tablespoons bacon bits


  • In a medium-sized pot add cubed potatoes, chicken stock, and soup base. Cook potatoes in stock over medium heat for about 12 to 15 minutes or until potatoes are tender when pierced with a fork. In a large pot heat butter over medium heat until it melts, add onions, garlic, and saute until the onions are translucent. 
  • Sprinkle flour over the butter, and cook for a minute or two. The butter and flour mixture should become fragrant. Add potato and chicken stock by 1 cup increments and stir until soup mixture is well blended. 
  • Continue until the all of the potatoes and stock are added. Add the cream cheese, and stir until it has melted. Add salt, black pepper, chives, and bacon bits. If desired garnish soup with shredded cheese, bacon bits, and sour cream.



Calories: 234kcal | Carbohydrates: 23g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 549mg | Potassium: 797mg | Fiber: 3g | Sugar: 0g | Vitamin A: 385IU | Vitamin C: 17.6mg | Calcium: 70mg | Iron: 5.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Danna

    5 stars
    Absolutely the best potato soup I have ever made. Adults and children ate every bite. This will definitely be made over and over!

  2. Jennifer

    5 stars
    What do you reccomend to use to thin it out the next day? Mine is a bit starchy and the potatoes have absorbed a lot if the liquid.

  3. Stephanie Whitley

    5 stars
    Really, really good recipe even though it doesn’t exactly taste the same as the brand name soup, but of all the potatoe soups I’ve made this is the best! I just used chicken stock and chicken broth. I always add ground mustard and paprika as a seasoning. You should try it!

  4. Hobsandz

    4 stars
    Just made this with freshly dug potatoes from my garden. I added some shredded carrot for color and fresh parsley to serve with it. Skipped the bacon.

  5. Debby

    5 stars
    Delicious and so easy. I added some celery, broccoli and carrots for a little color. Fabulous, will definitely make this again.

  6. Jahchild

    5 stars
    Wow Stephaine once again a big hit made this today and it’s a new go to soup my wife loved it and I’m not sure she is still going to share to with her aunt she is supposed to lol thank you once again for your great work stay safe and keep blessed

  7. Brooke Manning

    5 stars
    I have made many potato soup recipes and THIS is the best one I’ve ever tried. This will definitely be my go-to recipe from now on! Super great!

  8. Susan - OH

    5 stars
    Just made this soup today for the football games and I gotta say it’s probably the best potato soup I’ve had in years! Husband loves it so it’s a keeper! Gave some to a neighbor and brother who thought it was great so nothing leftover. Will be making another batch tomorrow. Now I wished I would’ve just doubled the recipe today! No problem, this is quick and easy to make. Thank you for sharing your wonderful recipe. Also, it’s as good as if not better than Panera’s soup!

  9. Carmen D Hudson

    5 stars
    So I just tried out this recipe and OMG it was absolutely amazing!!! I’ve always wanted to make potato soup, but I never had the guts to try it or many other soups. I finally got brave enough and it was a complete success. I actually ate two bowls of it because it was so good! I’m telling everyone about your recipe and recommending they make it.

  10. Joan Staniewicz

    5 stars
    Best potato soup recipe ever. So simple and easy to make. Was a real hit on a cold wintery night with good slice of rustic bread. This is definitely on my list of favorite soup recipes. Thanks for the recipe.

  11. Diane

    This soup is gluten free at Panera but your recipe has flour in it. Any idea what they use to thicken it? Corn starch?

    • Stephanie

      Great point, I would need to re-write this to make it gluten-free. I just noticed they used rice flour. I don’t think you can do a rue with cornstarch. I would need to rework the recipe considerably.

      • MaryAnn Coy

        She can just thicken it with the corn starch slurry. A gluten free flour would most likely work in a roux. ( King Arthur and Bob’s Red Mill – I just got off a FOD MAP Diet!) Noro Virus in March and still trying to over come Diarrhea now. FOD took most of the remaining healthy food away. Have Maladsorption Syndrome already so after a month of FOD back in hospital again for 12 in 2017. That ought to work or cook an extra potato and mash then add to the soup. How about the potato skins, I am assuming off. Also, you picture a Russet potato(abaking potato high starch- also used to make faker mashed potatoes from a box) ( potato flakes will thicken soup too) so you used russets or All purpose? Have you tried frying or baking bacon a day ahead drain put on paper towels in plastic bag over night in fridge. Next day they should be dry and easy to crumble. And free of chemical junk like the Hormel Real bacon bits. Buy good organic bacon too. Cream Cheese Is interesting but I will have to make a Soy crime sauce. Allergic dairy protein. Love your soups another tip to make the soup taste better to novegetarian folk a container of fresh salsa mild ,med. or hot. In LA, TX, NM, everything has to rot your tonsils or it’s no good. I don’t agree, but I learned a lot doing restaurant work, especially how people think something should taste. Never been to Panera’s, heard about their soups now I can try some. Yum!!!

      • DJ

        5 stars
        I made a vegan version with Go Veggie cream cheese, Better than bouillion vegetable soup base and McCormick bac’n pieces. I used arrowroot in place of the flour and it was AMAZING! The meat eaters didn’t even notice…. They went back for seconds.

      • Mandy

        I just used a cup for cup gluten free flour and it came out perfect! Thick & creamy & so good! My son who eats nothing had 2 bowls!!

    • Cathy Colbert

      I had Gluten free Bisquick on hand. I placed about a cup of the broth in another bowl and let it cool. Then I put the Bisquick in it and whisked it. I also added (The Saco Pantry) cultured Buttermilk blend [baking section] to this and whisked it. Then I added about half of the onions and about a cup of the potatoes into this broth mix. I used an immersion blender and blended this together. Then I put this into the large pot with everything. It took the onion flavor throughout the soup. I omitted the cream cheese and chicken soup base. Delish!

  12. peggy Adams

    Maybe I’m just dumb but what is chicken soup base? Is it different from chicken stock? Want to make but want to do it right ?

  13. Kathy

    5 stars
    Glory to God I just made the potato soup from the recipe that Stephanie shared and it is remarkably good thank you so much I added basil instead of chives but it is outstanding we love it

  14. Eileen

    Just want to make sure…ingredients say “4 large potatoes, scrubbed peeled and diced”, so we ARE peeling the potatoes? When it said “scrubbed” I started to assume the peels would be left on. Just want to make sure before I begin. Thanks.

  15. patti cuozzo

    5 stars
    this was the easiest and baked potato soup we’ve had! loved the addition of the cream cheese. in the end, i did add some heavy cream just because i couldnt figure out if there was enough liquid. this is awesome soup served with shredded cheddar on top!

  16. Lori Church

    5 stars
    This soup was super easy to make, didn’t take much time, and definitely tastes like Panera’s soup. If you like potato soup, this one is a keeper!

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