Panera Bread Potato Soup Copycat Recipe

This Panera Bread potato soup recipe gives you that thick, creamy, bacon-topped bowl without leaving the house. It comes together in about 45 minutes, which makes it a solid choice on a cold weeknight when you want something warm and filling.

The soup is rich without being heavy, and the sharp cheddar and bacon on top give it that familiar salty, smoky finish you’d expect from the restaurant version.

Why I Love This Recipe

The version I keep coming back to uses real russet potatoes cooked soft in chicken broth, then partially blended so you get some creaminess but still have chunks to chew. That texture is what makes it feel like a proper bowl of soup rather than something watery.

The sharp cheddar melts into the base and gives it a slightly tangy backbone. The sour cream keeps it from tasting flat.

It reheats well the next day, which is reason enough to make a full batch even if it’s just for you.

Recipe Ingredients

• 4 medium russet potatoes (about 2 lbs / 900g) – Russets break down just enough to thicken the soup without turning gluey; waxy potatoes won’t give you the same body
• 1 medium yellow onion, diced – Adds a mild sweetness; white onion works too
• 3 cloves garlic, minced – Fresh garlic only here; jarred brings a different, sharper edge
• 4 tbsp unsalted butter – The fat base for the roux; unsalted lets you control the saltiness
• 3 tbsp all-purpose flour – Thickens the soup without making it gummy
• 3 cups chicken broth – Low-sodium is easier to balance; vegetable broth works for a meatless version
• 1 cup whole milk – Keeps the soup creamy but not too thick; 2% works if that’s what you have
• 1/2 cup heavy cream – Adds richness and rounds out the flavor
• 1/2 cup sour cream – Stirs in at the end to add tang and body without curdling if you add it off the heat
• 1 cup shredded sharp cheddar cheese – Sharp cheddar gives the soup a slight bite; pre-shredded works but block cheese melts smoother
• 4 strips bacon, cooked and crumbled – For topping; adds a smoky, salty crunch
• 2 stalks celery, diced – Adds a subtle vegetal note in the base
• 1 tsp salt, plus more to taste – Start here and adjust at the end
• 1/2 tsp black pepper – Freshly cracked is better here
• 1/4 tsp smoked paprika – Deepens the color and adds a faint smokiness
• 2 tbsp fresh chives, sliced – For garnish; green onions are a fine swap

Variations / Substitutions

• Vegetable broth instead of chicken broth – The soup tastes a little lighter but still works well; bump up the garlic by 1 clove to compensate.
• Turkey bacon or pancetta instead of bacon – Turkey bacon gives a leaner, less smoky topping; pancetta is fattier and more savory.
• Greek yogurt instead of sour cream – Use full-fat and add it off the heat the same way; the tang is slightly sharper but most people won’t notice.
• Half-and-half instead of heavy cream – The soup will be thinner but still creamy enough; avoid fat-free, which can make it taste watery.
• Smoked gouda instead of cheddar – Gives the soup a deeper, woodsier flavor that works really well with the bacon.
• Gluten-free flour – A 1-to-1 gluten-free blend works in place of the all-purpose flour for the roux without changing the texture noticeably.

If you like creamy soups like this one, Panera Bread Broccoli Cheddar Soup Copycat Recipe is worth making next.

How To Make Panera Bread Potato Soup

Step 1: Cook the Bacon and Soften the Vegetables

Cook the 4 strips of bacon in a large pot or Dutch oven over medium heat for about 6 to 8 minutes, turning once, until they’re deeply browned and crisp. Transfer the bacon to a paper towel-lined plate and leave about 1 tbsp of drippings in the pot. Add the 4 tbsp unsalted butter to the drippings and let it melt, then add the 1 medium diced yellow onion and the 2 stalks of diced celery. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the celery has softened. Add the 3 cloves of minced garlic and cook for another 60 seconds.

The onion should look almost glassy at this point, and the whole pot will smell sweet and savory. If the garlic starts to brown in that last minute, your heat is slightly too high; pull it back.

Step 2: Build the Roux and Add the Potatoes

Sprinkle the 3 tbsp of all-purpose flour over the softened vegetables and stir constantly for about 90 seconds over medium heat until the flour smells faintly nutty and coats everything. Pour in the 3 cups of chicken broth gradually, stirring as you go to prevent lumps. Add the 4 medium russet potatoes, peeled and cut into 1/2-inch cubes, along with the 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Stir to combine, raise the heat to medium-high, and bring the soup to a gentle boil.

Once it’s boiling, reduce the heat to medium-low, cover partially, and simmer for 15 to 18 minutes. The potatoes are ready when a fork slides through a cube with no resistance.

Don’t cut the potatoes too small or they’ll disappear entirely during the simmer. Half-inch cubes give you enough to blend partly while keeping some texture in the bowl.

Step 3: Partially Blend the Soup

Take the pot off the heat. Use an immersion blender to blend about half the soup directly in the pot, about 8 to 10 short pulses, keeping it in roughly 5-second bursts. You want some potatoes left whole or chunky; this is not a smooth puree. If you don’t have an immersion blender, scoop out about 2 cups of soup into a regular blender, blend until smooth, and stir it back in.

After blending, the broth should look thick and creamy with visible potato chunks throughout. That contrast of textures is exactly what you’re going for.

Step 4: Stir in the Dairy

Return the pot to low heat. Pour in the 1 cup of whole milk and the 1/2 cup of heavy cream, stirring gently. Let the soup warm through for 3 to 4 minutes, but do not let it boil at this point. Take the pot off the heat and stir in the 1/2 cup of sour cream and 3/4 cup of the shredded sharp cheddar, reserving the remaining 1/4 cup for topping. Stir until the cheese melts and the sour cream is fully incorporated, about 1 to 2 minutes.

Adding the sour cream off the heat prevents it from breaking and turning grainy. The soup will look a little loose at first; give it a full minute of stirring and it will come together.

Step 5: Ladle and Garnish

Taste the soup and adjust salt and pepper as needed. Ladle it into bowls, then top each serving with a pinch of the reserved 1/4 cup shredded cheddar, a handful of the crumbled bacon, and a scatter of the 2 tbsp sliced fresh chives.

Recipe Tips

• Peel and cut the potatoes just before you need them. If you cut them too early and leave them sitting out, they’ll oxidize and turn slightly grayish. A quick rinse in cold water helps if you need a head start.
• Use block cheese and grate it yourself. Pre-shredded cheddar has a starchy coating that slows melting and can leave the soup with a slightly grainy texture. Takes an extra 2 minutes and makes a real difference.
• The most common mistake is boiling the soup after you add the dairy. High heat causes the milk and cream to break, and you’ll end up with a slightly curdled texture. Keep it on low once the liquids go in.
• Leftovers thicken a lot in the fridge. When you reheat, add a splash of milk or broth, about 2 to 3 tbsp per serving, and stir over low heat until it loosens up.

Reheat times by portion size:

How To Store

• Refrigerate – Store in an airtight container for up to 4 days. The soup thickens as it sits, which is normal.
• Reheating – Warm it on the stovetop over low heat, stirring often, and add a splash of milk or broth to bring it back to the right consistency. Avoid high heat or the dairy can separate.

What To Serve With Panera Bread Potato Soup

A crusty sourdough or a soft baguette is the obvious choice, but the reason it works is that you want something to soak up the thick, cheesy broth without competing with it. A simple green salad with a sharp vinaigrette dressing cuts through the richness and keeps the meal from feeling too heavy. If you want to stay close to the Panera experience, a half grilled cheese sandwich alongside the soup is a natural fit — the crisp buttery bread against the creamy soup is a textural contrast that makes both better.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes. Make it up through Step 4, let it cool completely, and refrigerate it for up to 2 days before serving. Hold the garnishes until you’re ready to serve.

Can I freeze Panera Bread potato soup?

It’s possible, but the dairy can separate when thawed, giving the soup a grainy texture. If you do freeze it, cool completely, freeze for up to 2 months, and reheat slowly on the stovetop while whisking to bring it back together.

My soup turned out too thin. How do I fix it?

Mix 1 tbsp of softened butter with 1 tbsp of flour into a paste, then stir it into the simmering soup a little at a time. Let it cook for 2 to 3 minutes and the soup will tighten up.

Can I use red or Yukon Gold potatoes instead of russets?

You can, but the texture will be different. Yukon Golds stay firmer and give the soup a smoother, almost buttery character. Red potatoes hold their shape even more and result in a chunkier, less creamy base.

Panera Bread Potato Soup Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 4 medium russet potatoes (about 2 lbs / 900g), peeled and cut into 1/2-inch cubes
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese, divided
• 4 strips bacon, cooked and crumbled
• 2 stalks celery, diced
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp fresh chives, sliced

Method

 

1. Cook the 4 strips of bacon in a large pot over medium heat for 6 to 8 minutes until crisp; transfer to a plate. Melt the 4 tbsp butter into the reserved drippings, then cook the diced onion and 2 stalks diced celery for 5 to 6 minutes until softened. Add the 3 cloves minced garlic and cook for 60 seconds.
2. Stir in the 3 tbsp flour over the vegetables and cook for 90 seconds. Add the 3 cups chicken broth gradually, then the cubed potatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Bring to a boil, then simmer partially covered for 15 to 18 minutes until the potatoes are fork-tender.
3. Remove from heat and partially blend with an immersion blender using 8 to 10 short pulses, leaving chunks intact. Alternatively, blend 2 cups separately and stir back in.
4. Return to low heat. Stir in the 1 cup whole milk and 1/2 cup heavy cream and warm for 3 to 4 minutes without boiling. Remove from heat, then stir in the 1/2 cup sour cream and 3/4 cup of the shredded cheddar until melted and smooth.
5. Ladle into bowls and top each with the reserved 1/4 cup cheddar, crumbled bacon, and sliced chives.

Notes

This soup keeps well for up to 4 days in the fridge, but it thickens considerably as it sits — add a splash of milk or broth when reheating. For the best texture, use block cheddar and grate it yourself rather than reaching for the pre-shredded bag. If you’re making it ahead, hold the bacon and chives separately so they stay crisp when you serve.