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.

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
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 CopyKat.com.

Homemade Panera Bread Baked Potato soup in a bowl.

Panera Bread Baked Potato Soup

Make Panera Bread Baked Potato soup at home.
4.93 from 28 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

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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 CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. 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!

  2. 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.

  3. Rosie

    5 stars
    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.

  4. Katrina Warren

    5 stars
    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

  5. Terry

    5 stars
    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.

  6. Allan

    5 stars
    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

        5 stars
        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.

  7. 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?

  8. 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!

  9. 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..

  10. 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.

  11. 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!

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