Panera Potato Soup Recipe
Creamy, filling, and delicious, this Panera Potato Soup Recipe will surely please all who try it!
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.
Nutrition
Calories: 470kcalCarbohydrates: 29gProtein: 9gFat: 37gSaturated Fat: 23gSodium: 325mgFiber: 3g
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