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Creamy Potato Soup (Panera Copycat)

This rich and creamy potato soup tastes just like the Panera Bread classic. Made with simple ingredients like Yukon Gold potatoes, a savory broth base, and a touch of cream, it's the ultimate comfort food. Top it with crispy bacon and cheddar for the full experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices thick-cut bacon chopped
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2.5 lbs Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1.5 cups sharp cheddar cheese shredded, plus more for garnish
  • 1/4 cup sour cream
  • Kosher salt and black pepper to taste
  • Fresh chives or green onions chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon or spatula
  • Whisk
  • Potato masher
  • Ladle

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot—this is your flavor foundation.
  2. Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for just 30 seconds until fragrant. Tip from me: Don't let the garlic brown, or it can turn bitter.
  3. Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about 2 minutes to form a roux. This cooks out the raw flour taste and will thicken your soup beautifully. Slowly pour in the chicken broth while whisking continuously to prevent any lumps from forming.
  4. Add the diced potatoes, dried thyme, and onion powder to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender. Trust me, Yukon Golds are key here—they break down slightly to thicken the soup while still holding their shape.
  5. Once the potatoes are tender, use a potato masher to gently mash about half of them right in the pot. This creates that perfect, creamy-yet-chunky texture Panera is known for. Stir in the heavy cream, shredded cheddar, and sour cream until the cheese is fully melted and the soup is smooth and creamy. Season generously with salt and pepper to taste.
  6. Ladle the hot soup into bowls. Top with the reserved crispy bacon, extra shredded cheddar, and a sprinkle of fresh chives. Serve immediately with crusty bread for dipping. Step back and admire your work—this is restaurant-quality comfort in a bowl.

Notes

Chef's Tips:
• For a smoother soup, use an immersion blender to puree to your desired consistency before adding the cream and cheese.
• Avoid boiling the soup after adding the dairy, as this can cause the cream to separate or the cheese to become grainy.
• This soup thickens as it cools. When reheating, add a splash of broth or milk to thin it back to the perfect consistency.
Food Safety:
• Dairy-based soups should not be left at room temperature for more than 2 hours
• Store leftovers promptly in airtight containers in the refrigerator