Creamy, filling, and delicious, this Panera Potato Soup Recipe will surely please all who try it!
When the summer is gone, the days are getting shorter, and the weather is turning nippy, more people turn to soup for a warming dinner. However, any time of year is the right time for this copycat Panera potato soup recipe. After all, even in the middle of the hottest summer, we still cook delicious meals for our families. Why not serve this soup year-round?
I love soup. You can often find containers of two or three types of soup in my freezer for quick meals on days I don’t feel like cooking. It’s also perfect as a healthy after-school snack when the kids want something warm on a cold day. Many of us grew up with soup commercials on TV that showed how a hot bowl of soup could melt a snowman into a child again. I fondly reflect on those days as I remember how much my children enjoyed a steaming bowl of soup.
Panera is known for its delicious soups, especially this one. It’s no surprise that so many home cooks try to recreate it for their families. I think this version is an excellent rendition of a classic favorite. After all, anytime you combine bacon and potatoes, you’re sure to have a hit on your hands. It’s creamy, savory, cheesy, and filling all in one delicious bowl.
Why the choice of potatoes matters when making soup
Potatoes come in many varieties, with benefits for each type. Some are better for frying, while others are better for baking, mashing, or making soup. Creamy soups like this one are best made with Yukon Gold, Idaho, or russet potatoes. Their high starch content and low moisture content help them lose their shape, allowing them to break down easily, resulting in a delicious creamy soup. If you want your soup to feature plenty of potato chunks, you may want to consider lower-starch red potatoes or waxy red bliss, or fingerling potatoes.
How do I store leftovers?
Always let the soup cool to room temperature before refrigerating in airtight containers. This soup will stay fresh for up to 4 days in the fridge. You can also freeze it in the appropriate containers for up to 3 months, defrosting overnight in the fridge before reheating. Potatoes lose their shape when frozen, so the consistency of the soup might change a bit, but that will not alter the taste.
Serving suggestions
Panera potato soup can be a meal unto itself or a starter. If serving as a main course, I like to add some crusty bread, dinner rolls, or Cornbread With Creamed Corn. Add some Green Beans Almondine on the side for a filling dinner. It makes a great starter or accompaniment to a meal featuring Antipasto Salad.
Another great copycat recipe is this one for Panera Mac And Cheese. It’s easy to make your favorite restaurant dishes at home with copycat recipes.
Panera Potato Soup Recipe
Ingredients
- 1/4 cup unsalted butter divided
- 1/2 large onion diced
- 5 cloves garlic minced
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 4 large Yukon Gold potatoes peeled and diced
- 1/3 cup cooked bacon bits
- 4-6 cups low-sodium chicken broth
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 4 ounces cream cheese room temperature
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- Fresh chives chopped
- Shredded cheddar cheese for garnish
Instructions
- Heat half of the butter in a large pot over medium heat. Add diced onion and cook until translucent, about 2-3 minutes.
- Add minced garlic, Italian seasoning, dried parsley, and dried oregano; cook until fragrant, about 1 minute.
- Add diced potatoes and cooked bacon bits to the pot. Pour in enough chicken broth to cover the potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- In a separate saucepan, melt the remaining butter over medium heat. Whisk in flour to create a roux. Gradually add heavy cream, stirring continuously until the mixture thickens. Add this mixture to the pot with potatoes.
- Mash some of the potatoes in the pot for a thicker texture. Stir in cream cheese until melted and incorporated, and add a bit more broth if the soup needs to be thinned out.
- Season with salt and black pepper. Garnish with chives and shredded cheddar cheese before serving.
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