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.
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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.
Why you should try this recipe
Who doesn’t love creamy potato soup? Sure, you can buy their premade soup at your local grocery store, but the homemade version is so much better. This soup is a family favorite! We make this often during the cooler months, serve this with a salad, and you have the perfect meal.
Ingredients
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
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 the 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
Here are the steps for making this copycat Panera potato soup recipe:
- 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 and garlic then sauté until the onions are translucent.
- Sprinkle flour over the butter and cook for a minute or two.
- Add potato and chicken stock in 1 cup increments and stir until the soup mixture is well blended.
- Add the cream cheese and stir until it has melted.
- Add salt, black pepper, chives, and bacon bits.
- Go to the recipe card of this blog post to get the exact amounts of the ingredients.
While Panera Bread does not do this, you may want to garnish your soup with some grated cheese, fresh chives, bacon bits, and a dollop of sour cream. This way you can enjoy the creamy broth of this soup with a spoonful of goodness in this copycat version.
What to Serve with Baked Potato Soup
Want to turn a bowl of soup into a meal? Here are some great ideas:
- Bread – Baguette or Artisan Bread.
- Meat – Grilled chicken tenders or classic roast beef.
- Salad – Caesar salad or mixed green salad with a vinaigrette or Italian dressing.
- Sandwich – Grilled cheese, BLT, or chicken cool wrap.
- Vegetables – Roasted brussel sprouts or steamed green beans.
How to Store Leftovers
- Before storing, allow the soup to come to room temperature. This will help prevent the growth of bacteria and the formation of excess moisture in the storage container.
- Transfer the soup to airtight containers. If you’re using plastic containers, ensure they are BPA-free and suitable for food storage. Glass containers with airtight lids are also an excellent choice.
- Store the soup in the refrigerator if you plan to eat it within 4 days. Keeping the soup cold will help maintain its flavor and prevent bacterial growth.
- If you want to store the soup for a more extended period (up to 3 months), you can freeze it. Divide the soup into portion-sized containers or use freezer bags (ensure all air is squeezed out before sealing). Remember to label each container or bag with the date and contents.
How to Reheat Potato Soup
- Microwave: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate, leaving a small gap for steam to escape. Heat on medium power, stirring every 2 minutes, until the soup is heated through. This usually takes about 4-5 minutes, depending on the quantity and your microwave’s power.
- Stovetop: Pour the soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating and prevent the soup from sticking to the bottom. Once it starts simmering, reduce the heat and let it simmer for a couple of minutes until it’s heated through.
Reheating Tips
- When reheating, if the soup appears too thick, you can add a splash of milk or broth to achieve the desired consistency.
- Always ensure the soup is heated thoroughly before serving. Use a food thermometer if necessary; the soup should reach a temperature of at least 165°F.
- Avoid repeatedly reheating the soup as this can degrade its flavor and texture. Only reheat the amount you plan to consume.
Do you love Panera Bread soup? Check out these copycat recipes!
Popular Soup Recipes
- Cowboy Soup
- Southwest Chicken Tortilla Soup
- Sausage Lentil Soup Recipe
- Cheeseburger Soup
- Curried Pumpkin Soup
- Acorn Squash Soup
- Crab Bisque
- Chili’s Chicken Enchilada Soup
There’s more! Find the best Panera copycat recipes and easy homemade soup recipes here on CopyKat.com.
Panera Bread Baked Potato Soup
Ingredients
- 2 pounds potatoes scrubbed, peeled, and diced
- 4 cups low-sodium chicken stock
- 2 teaspoons chicken soup base
- 2 tablespoons butter
- 1/2 white onion chopped
- 1 teaspoon chopped garlic
- 2 tablespoons all-purpose flour
- 4 ounces cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chives
- 2 tablespoons bacon bits plus more for garnish
- shredded cheese for garnish
- sour cream for garnish
Instructions
- Place the potatoes, chicken stock, and soup base in a medium pot and cook over medium heat for about 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Melt the butter in a large pot over medium heat. Add the onions and garlic and sauté until the onions are translucent. Sprinkle the flour over the onions, stir, and cook for a minute or two until fragrant.
- Add the potatoes and chicken stock to the onions in 1-cup increments, stirring after each addition, until the soup is well blended.
- Add the cream cheese and stir until it has melted. Add the salt, black pepper, chives, and bacon bits and mix well.
- Serve garnished with shredded cheese, bacon bits, and sour cream.
Tara
This is absolutely fantastic! We are all VEGETARIAN and I put this in caps for all those who want to make it veg-friendly. Simply substitute Morningstar Farms bacon and No-Chicken bouillon melted in water (available at your local coop or Whole Foods or veg-friendly store.) YUM! We all just loved it!
MaryAnn Coy
Fakin bacon works too. Or skip the bacon and add some Liquid Smoke for flavor.
Joyce
Sounds & looks delicious.
Stephanie
Do you HAVE to put in the cream cheese? I really dont like cheese at all and cream cheese grosses me out. Any way I can substitute or skip that step? Like maybe sour cream instead? Please help!
Allan
Yes you can leave it out. The soup will be thinner. You can add sour cream. If you add the sour cream I would go with 3 or more tablespoons of butter with the onion garlic and butter. Use 2 or 3 tablespoons of flour and wisk for 4 to 5 minutes to make a smoother roux.
Just got through making this a little while ago it has always been awesome !
MaryAnn Coy
You can go with sour cream or yogurt but can not cook after, it won’t stay in suspension. Or add heavy cream I add sour cream at table so leftovers can be reheated. For Vegans use soy yogurt. I use soy milk and make a cream sauce with it. Or Rice Milk. Works.
Rosie
Oh my goodness!!! It came out delish! Thank you for the recipe. The only thing I did different is I used water and chicken bouillon because I didn’t have chicken broth.
Katrina Warren
Love, love, love, potato soup especially panera bread. This is so close and so yummy great job, like always. The only I did different is 4 service wasnt enough for 7people over for dinner, so i did recipe and then added half of everything in and still following directions. I also added 1cup of milk into butter, garlic, onion, flour mix. And made a little creamer……. so if following this exactly recipe, add 1/2 cup milk i used whole to butter, garl4, onion, flour mix at end stir consistently for two and a half minutes until thickens, it will be extremely creamy but when adding potatoes and broth into pot made it extra yummy
Katrina Warren
Sprry for typos
Robin
only 4 cups of liquid? doesn’t sound like very much. Did i miss something? or is that all?
Stephanie
yes, the cheese will also add some of the volume of the liquid. If you wish a thinner soup, please feel free to add an amount to your liking.
Terry
This sounds delish! I am going to make it for our ladies club. We don’t have a Panera here in Central Montana, but when we are traveling we always stop. Love their cream chicken and rice, yum. Their bagels are so good we always try to bring some home for the family. They don’t always make it home though.
Barb Erdmann
How many cups are pounds of potatoes are 4 large potatoes?
Stephanie
It may only take 1 or 2 really large potatoes.
Allan
Ok, I love Panera’s potato soup. You nailed it !!
Since I live with vegetarians I altered it. Instead of chicken stock I used Better Than Bullion mushroom based chicken flavor to make the stock. I sautéed the garlic and onions untill the onions were turning a slight golden color and the garlic was roasted then made the roux. For bacon I used Morning Star bacon strip grilled crispy and crumbled. This recipe doesn’t need a lot of salt either.
It came out fantastic ! I can’t wait to try this on my meat lover friends as I (a meat eater) can’t tell the difference either !
Thanx for a great recipe 🙂
Tara
Morningstar Farms bacon works SO well for any bacon-requiring recipe! I can’t wait to try this and immediately was thinking of how I could make it vegetarian. PS Our favorite bouillon when chicken stock is required is No-Chicken bouillon, found in co-ops and stores like Whole Foods. Thanks!
Allan R Mayer
Hi.
OK I have made this almost a dozen timesi now. One of the best soup recipes I’ve ever tried. (my Angel calls me a soup nazi)
I roast the garlic and get the onions just slightly caramelized. I spend 4 minutes or so making the roux. I experimented with the flour, the recipe is perfect 2 tablespoons is right on. If you like thicker add more flour or half and half. (I like it just the way it is)
Tara I use the same bullion as you.
Stephanie thank you !!
Stephanie
I am so glad to hear you enjoy this recipe. I love all sorts of homemade soup. I will have to try a couple of your tips on my next batch.
Bill
When does garlic go in?
Celeste L
Probably when you add the onions to sauté them all at the same time!!!
CHRIS
Stephanie: Oops! I somehow picked up the beef stock rather than chicken. I wanted a creamy and rich cheesy potato soup. Can I fix this or do I need to make it a completely different kind of potato soup. If so, what do I need to do to meld with the beef broth?
Stephanie Manley @CopyKat.com
If it was me, I would just enjoy what you can make with the beef stock. If you have some chicken base, you could add a little. I bet your soup will taste good.
Betty
You have garlic listed but I don’t see it in the directions.
jill
when do you add the garlic
Naz
I used 2 slices of turkey bacon. I channeled a Southern “pot-licker” – chopped it up and added it to the chicken stock to let it cook with the potatoes. It permeated everything with a yummy smoky flavor when I added the components together. Great recipe!
Stephanie
This sounds fantastic. I love turkey bacon.
KAREN
I used 2 tablespoons of spicy chicken soup base because that is what I had on hand..Took the soup to another leave..Now my families favorite soup..
Stephanie
Where did you get the spicy chicken soup base? That sounds amazing.
Joanne
This is a perfect soup for a fall day ( but in my books it’s a any day soup) fan tas tic !!! ????????????????
Beth
This soup is fantastic. I diced and cooked more bacon though but that’s the only thing I changed. It’s perfect. (If you boil chickens for soup or chicken salad you can use that as your soup base.
Sally Lehr
One little question–why do you call it “baked potato soup” when you boil the potatoes?
Jescel
Because the flavors & toppings imitate that of a baked potato.
Pat
But it so much better if you bake them instead of boiling.
Kim in MN
You mention soup base but I do not see it anywhere in the recipe. Additionally, can you recommend a specific brand of chicken soup base? I have tried 2 and the flavor was very artificial and unpleasant. Thanks so much and keep the great recipes coming!
Stephanie Manley
I use better than bouillon or I get the soup base at Penzey’s spices. I give you that they do have a slight artificial taste, but I do not think it detracts from the soup.
Susan
What changes would need to be made, in order to cook in a slow cooker ?
Stephanie Manley
Not sure off the top of my head, I haven’t made a lot of soups with potatoes in the slow cooker.. I will have to see what I can do.
Rosa
Do you need to add chicken soup base?
Stephanie
It adds to the flavor of the soup.