Copycat Panera Baked Potato Soup Recipe
Copycat Panera baked potato soup that's ready in 45 minutes. No roux. No heavy cream. Just potatoes, chicken broth, cream cheese, and a handful of toppings you probably already have.
Servings: 8 cups
Calories: 298kcal
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
Suggest making a double batch for a family of 4 to plan for lunches and leftovers. A double batch will fit in a 5-quart stock pot.
For Entertaining:
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.
Storage & Reheating:
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.
Nutrition
Calories: 298kcal | Carbohydrates: 24g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 416mg | Potassium: 655mg | Fiber: 2g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg
