Panera's baked potato soup is one of those cozy recipes that looks like it should take all afternoon, but it really doesn't. No roux. No heavy cream. Just potatoes, chicken broth, cream cheese, and a handful of toppings you probably already have.
Most potato soups made at home are just too thick. They either call for flour to thicken the base, or they don't include enough liquid. This recipe fixes that problem.
Russet potatoes do the thickening on their own, and a light pass with an immersion blender gives you exactly the right texture with a creamy broth and small pieces of potato still in the bowl.
The other trick that makes this one work is the cream cheese. Cut it into cubes and let it sit on the counter while the potatoes cook. Room-temperature cream cheese melts into the hot broth much faster and more smoothly than cold.
If you love a creamy, blended soups, my creamy tomato soup is worth a try alongside this one.
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Why You Will Love This Recipe
- It nails Panera's texture - not completely pureed, not a chunky stew.
- No roux. No heavy cream. Russet potatoes do the thickening naturally.
- Six ingredients for the soup, 3 simple toppings, and ready in about 45 minutes.
- One pot (plus a skillet if you're cooking bacon).
- It works for entertaining as an appetizer in shot glasses, a small soup course, or a full bowl for dinner.
Ingredients
You only need a few simple ingredients to make this baked potato soup!
- Russet Potatoes: Use Russet baking potatoes specifically. Their high starch content is what thickens the broth without any flour.
- Low-Sodium Chicken Stock: The recipe is written using 2 quarts of low-sodium chicken broth from a carton. If you prefer to use Better Than Bouillon, substitute with 2 quarts of water plus 8 teaspoons of chicken bouillon. Either way, low-sodium is important because the seasoning salt adds plenty of salt.
- Cream Cheese: Full-fat block cream cheese only. It melts beautifully into the cooked potatoes. No additional cream is needed.
- Bacon: Cut into 1-inch pieces before cooking so you get crispy bits rather than strips. Sauté in a separate skillet while the potatoes simmer. The bacon cooks alongside the soup, so you're not adding extra time.
- Seasoning Salt: This provides a blend of flavors to a simple soup. I use it instead of plain kosher salt here. If you don't have it, use kosher salt.
Note: Pictured is a double batch. See the recipe card below for ingredient measurements.
Step-by-Step Instructions
Step 1: Cut the cream cheese into 1-inch cubes and set them on the counter to come to room temperature.
Step 2: Add the chicken broth, cubed potatoes, onion, seasoning salt, and black pepper to a 5-quart pot. Bring to a light boil over medium heat and cook for 30 minutes, until the potatoes are completely soft and starting to fall apart.
Step 3: While the potatoes simmer, cook the bacon pieces in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate.
Step 4: When the potatoes are done, reduce the heat to low. Add the cream cheese cubes to the pot. Stir with a whisk or use an immersion blender until the cream cheese is fully incorporated. If using the immersion blender, pulse for 20 seconds so you don’t purée all of the potatoes. Add salt and pepper to taste.
Step 6: Ladle into warmed bowls. Top with shredded cheddar, bacon pieces, and sliced chives or green onions.
Top Tip
Mixing in the cream cheese can be a little challenging because it takes time to melt. To fix this, take the cream cheese out of the fridge and cut the block into 1-inch cubes when you start making the soup. It’s easier to blend when at room temperature and in smaller pieces.
If using an immersion blender, be careful. If you run it for more than 30 seconds, you'll end up with a fully pureed soup that's closer to a potato bisque. If you want to have more chunks, scoop out a cup or two of potatoes before blending. Stir them back in afterwards.
Serving Suggestions
This is a great recipe for entertaining. One pot of soup, three different experiences.
Casual Family Dinner: Ladle it into bowls, top with the toppings. Add easy homemade garlic bread on the side, and it becomes a complete, satisfying dinner.
An Appetizer: Pour into small shot glasses or 2-ounce cups for a passed starter at a dinner party. Set up a small toppings station with cheddar, bacon, and chives so guests can finish their own.
Dinner Party First Course: Serve in 6-ounce portions before a main. Keep the portion small so you don't fill everyone up before the main dish arrives. My golden beet soup is a completely different option if you are planning to serve potatoes with your main dish.
Browse the full collection of soup recipes for more ideas to build a menu around.
Make Ahead Instructions
This soup holds up well if you want to make it in advance.
1-2 days ahead: Make the full soup, cool it completely, and store covered in the refrigerator. The soup will thicken as it sits. Stir over low heat until warmed through.
Bacon: Cook and store separately in the refrigerator. Reheat it, covered, in the microwave for a few seconds before adding it on top just before serving so it stays crispy.
Storage & Reheating Information
Refrigerator: Store covered for up to 4 days. Reheat on the stovetop over low heat, stirring frequently, or in the microwave in 60-second increments.
Freezer: This soup freezes well for up to 3 months. Store in individual portions for easy reheating. Thaw in the refrigerator overnight and reheat before serving.
FAQ
A whisk works great. Mash directly in the pot to your preferred texture. You can also remove about a third of the potatoes, mash them separately in a bowl, then stir them back in. Both methods give you a creamy broth with small chunks remaining.
Russets, also called Idaho potatoes, are strongly recommended here. Their high starch content is what thickens the broth naturally.
It's almost always a temperature issue; give it time to melt. If the cream cheese is cold, it takes much longer to break down in the hot broth. Keep the heat on low and stir constantly.
Yes, it does. I love cream, however, I don't think this soup needs it. If you would like to add cream, stir in ¼ cup of heavy whipping cream before serving.
I have not tested this recipe in a slow cooker.
If your soup looks thin after mixing in the cream cheese; that's perfectly normal. It thickens quickly as it cools...just like gravy.
Did you try any of these tips? Leave a comment below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Copycat Panera Baked Potato Soup Recipe
Equipment
- 5-quart stock pot
- immersion blender optional
Ingredients
- 2 pounds Russet baking potatoes, peeled and cut into 1-inch cubes (5 cups)
- 1 quart low-sodium chicken stock
- ¼ cup chopped yellow onion (2.8 oz/ 80 grams)
- ½ teaspoon seasoning salt (Lawry's)
- ¼ teaspoon black pepper, freshly ground
- ¼ pound bacon, cut into 1-inch pieces
- 8 ounces cream cheese
- 2 ounces shredded cheddar cheese
- 1 tablespoon sliced chives or green onions
Instructions
- Cut the cream cheese into 1-inch cubes and set aside.
- Combine the chicken broth, potatoes, onions, seasoning salt, and ground pepper in a pot. Lightly boil for 30 minutes over medium heat.
- While the potatoes are simmering, sauté the bacon pieces in a skillet over medium heat. Remove the bacon once crisp and place it on a paper towel-lined plate.
- When the potatoes are soft, add the cream cheese cubes to the pot. Reduce heat to low. Stir with a whisk or use an immersion blender until the cream cheese is fully incorporated. If using the immersion blender, pulse for 20 seconds so you don’t purée all of the potatoes. Add salt and pepper to taste.
- Serve in warmed soup bowls. Top with shredded cheddar cheese, bacon pieces, and chives or green onions.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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