Panera Bread Baked Potato Soup Recipe

Name: Panera Bread Baked Potato Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 cups low-sodium chicken broth; 2 pounds potatoes (scrubbed, peeled, and diced); 2 tablespoons unsalted butter; ½ white onion (finely chopped); 1 teaspoon minced garlic; 2 tablespoons all-purpose flour; 2 teaspoons chicken bouillon powder or soup base; 4 ounces cream cheese (softened); ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ teaspoon smoked paprika; ¼ teaspoon ground mustard powder; 2 teaspoons chopped fresh chives; 2 tablespoons crispy bacon bits (plus extra for garnish); Shredded cheddar cheese for garnish; Sour cream for garnish

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When I think about comfort food, one dish that instantly comes to mind is a steaming bowl of baked potato soup. Imagine scooping up a spoonful of velvety, creamy soup, the tender potato pieces mingling with savory seasonings, releasing a warm, comforting aroma that fills your kitchen. Each bite is rich, smooth, and deeply satisfying-pure comfort in a bowl.

Best Panera Bread Baked Potato Soup Recipe

This soup also pairs wonderfully with less traditional accompaniments. A crisp green salad tossed with bright, zesty lemon vinaigrette adds a refreshing contrast, while fresh-baked sourdough bread is perfect for soaking up every last drop of the silky soup.

Feeling adventurous? Try crunchy tortilla chips for a playful texture contrast. Each option enhances the flavors and textures, transforming a simple meal into a cozy, indulgent dining experience you'll want to savor again and again.

Table of Contents

Why This Baked Potato Soup Recipe Is Essential

Let's face it-life can get hectic. We all crave meals that warm us up and make us feel good inside. This baked potato soup recipe does just that. It combines wholesome ingredients with comforting flavors, perfect for busy days or leisurely weekends.

As a registered dietitian, I continuously seek to balance nutritional value and taste. This recipe masters both, providing hearty satisfaction without sacrificing health.

I remember my first bite of baked potato soup at Panera Bread. The creamy texture, the bits of potato, and that subtle hint of garlic-it left a lasting impression. I knew then I had to recreate it.

Having experimented with countless variations, I've adapted a recipe that feels authentic and serves well for busy families. It's perfect for meal prep, easy to make, and highly satisfying.

The Ingredients

Now, let's talk ingredients! Each item plays a critical role in building the flavor profile of this soup.

4 cups low-sodium chicken broth: This is the backbone of the soup, providing a savory base without overwhelming saltiness.
2 pounds of potatoes: A mix of russet and Yukon gold potatoes works like a charm, adding creaminess and texture.
2 tablespoons unsalted butter: Butter adds richness. I always prefer unsalted to control the amount of salt in the soup.
½ white onion, finely chopped: Onions bring sweetness when sautéed and enhance overall flavors.
1 teaspoon minced garlic: Garlic is my secret weapon. It transforms mundane ingredients into something special.
2 tablespoons all-purpose flour: A little thickening agent to achieve that creaminess we all desire.
2 teaspoons chicken bouillon powder or soup base: This boosts the chicken flavor in case you need a little extra seasoning.
4 ounces cream cheese, softened: My magical ingredient for creaminess. It turns the broth into a luxurious, velvety soup.
½ teaspoon sea salt: Essential for balancing flavors. Remember, you can adjust to your liking.
½ teaspoon freshly ground black pepper: For a hint of spice without overpowering the dish.
½ teaspoon smoked paprika: This adds a wonderful depth; you'll be glad you included it.
¼ teaspoon ground mustard powder: An unexpected addition. It elevates flavors without being overt.
2 teaspoons chopped fresh chives: Brightens up the bowl with freshness.
2 tablespoons crispy bacon bits: A delightful crunch that adds a savory note. You can always use turkey bacon for a lighter option.
Shredded cheddar cheese for garnish: Because who doesn't love cheese?
Sour cream for garnish: A dollop offers a delightful tang.

How to Make Panera Bread Baked Potato Soup

Let's get to the heart of it; here's how to make this delicious soup. Follow these steps for creamy results that will make you feel like you're sitting at Panera!

Step 1: Prepare the Ingredients

Start by washing, peeling, and dicing the potatoes. Chop half an onion finely and mince the garlic. Set these ingredients aside.

Step 2: Cook the Onions and Garlic

In a large pot over medium heat, melt the unsalted butter. Add the chopped onions and sauté for about 5 minutes, until translucent. Toss in the minced garlic and cook for an additional minute. The aroma will be inviting!

Step 3: Add the Potatoes and Broth

Now, add the diced potatoes to the pot, stir for a minute, and then pour in the chicken broth. Make sure the broth covers the potatoes completely. Bring it all to a boil, then reduce the heat and let it simmer. This takes about 15-20 minutes, or until the potatoes are fork-tender.

Step 4: Thicken the Soup

In a small bowl, mix the all-purpose flour with a little cold water to make a slurry. Slowly whisk it into the soup. Watch as it thickens! If you want an ultra-smooth consistency, you can also use an immersion blender at this stage, though it's not necessary if you want some chunkiness there.

Step 5: Add Cream Cheese and Seasonings

Stir in the softened cream cheese, chicken bouillon powder, smoked paprika, sea salt, black pepper, and ground mustard powder. Keep stirring until everything is well-combined and creamy.

Step 6: Finish with Bacon and Chives

Add the crispy bacon bits and fresh chives at the end. Nobody likes to lose those crunchy bits, right? A sprinkle of cheddar cheese on top before serving makes it that much better.

Nutrition Information

Here's an approximate nutritional breakdown per 1-cup serving of this creamy baked potato soup:

Calories: 243 kcal
Total Fat: 9.7 g
Cholesterol: 22 mg
Sodium: 385 mg
Total Carbohydrates: 32 g
Dietary Fiber: 4 g
Sugars: 2 g
Protein: 9 g

Note: These values are estimates and may vary depending on the exact ingredients and portion sizes you use. For a lighter version, consider using low-fat milk or cream and reducing added butter or cheese.

Recipe Notes

Potatoes: For the best results, get a mix of russet and Yukon gold potatoes. Each contributes a unique texture and flavor.
Chicken Broth: I prefer low-sodium broth. It's always better to add salt gradually than to start with too much.
Cream Cheese: You need to ensure it's at room temperature. This avoids clumps in the soup.

Easy Panera Bread Baked Potato Soup Recipe

Recipe Variations

The beauty of this soup lies in its adaptability. Here are some variations you might love:

Vegetarian Version: Replace chicken broth with vegetable broth and omit the bacon.
Smooth Soup: As I mentioned earlier, blend the soup once it simmers for a completely smooth texture.
Loaded Baked Potato Soup: Load it up with more toppings like green onions, jalapeños, or even a swirl of ranch dressing.
Spicy Kick: Add chopped jalapeños or a pinch of cayenne to heat things up.
Herbaceous Notes: Toss in other herbs such as thyme or rosemary for a different flavor profile.

Ingredient Substitutes

Potatoes: Russet potatoes are ideal, but Yukon Gold or red potatoes work well too-they may change the texture slightly, but still deliver great flavor.
Milk or Cream: Out of heavy cream? Use whole milk, half-and-half, or even a plant-based milk like oat or almond milk for a lighter or dairy-free option.
Butter: Substitute with olive oil or coconut oil for a dairy-free alternative; it will still add richness to the soup.
Cheese: If you prefer a different flavor, cheddar, Gouda, or Monterey Jack can replace the cheese called for in the recipe.
Toppings: Crumbled bacon, green onions, chives, or even toasted nuts can be swapped or added to suit your taste preferences.

These substitutions allow you to customize the soup to what you have on hand without sacrificing flavor or creaminess.

Creamy Panera Bread‑style baked potato soup served hot with chunks of potato and herbs

Panera Bread Baked Potato Soup Recipe

Mary Lee

This Panera Bread baked potato soup recipe is rich, creamy, and packed with flavor. Make this comforting classic at home with simple ingredients!

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Prep Time 5

Cook Time 25

Total Time 30

Course Soup

Cuisine American

Servings 6 Servings

Calories 243 kcal

Equipment

large pot

Ingredients

4 cups low-sodium chicken broth
2 pounds potatoes scrubbed, peeled, and diced
2 tablespoons unsalted butter
½ white onion finely chopped
1 teaspoon minced garlic
2 tablespoons all-purpose flour
2 teaspoons chicken bouillon powder or soup base
4 ounces cream cheese softened
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon ground mustard powder
2 teaspoons chopped fresh chives
2 tablespoons crispy bacon bits plus extra for garnish
Shredded cheddar cheese for garnish
Sour cream for garnish