Copycat Panera Bread Potato Soup Recipe

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Craving that comforting warmth of Panera Bread Potato Soup? You’re in the right place! This creamy, rich soup is the perfect meal for chilly days or a quick lunch. With just a few ingredients and minimal effort, you can recreate this beloved favorite right in your kitchen, and it’s sure to impress your friends and family.

Imagine enjoying a bowl of velvety potato soup, filled with tender potatoes and topped with crispy bacon. This recipe captures that same delicious essence of Panera’s version without the need to step outside or wait in line. It’s the ultimate comfort food that brings the café experience home.

Delicious Copycat Panera Bread Potato Soup

This Panera Bread Potato Soup copycat recipe is thick, creamy, and bursting with flavor. The combination of savory bacon, hearty potatoes, and aromatic seasonings results in a satisfying dish that’s perfect for any occasion.

Ingredients

4 large russet potatoes, peeled and diced
1 medium onion, finely chopped
3 cups chicken or vegetable broth
1 cup heavy cream
6 slices cooked bacon, crumbled (plus more for garnish)
2 tablespoons butter
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 cup shredded cheddar cheese (optional)
Chopped green onions or parsley for garnish (optional)

Instructions

Prep the Ingredients: Peel and dice the potatoes and chop the onion.
Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Cook the Potatoes: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until potatoes are tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. For a chunkier texture, leave some potato pieces intact.
Add Creaminess: Stir in the heavy cream, cooked bacon, salt, pepper, and garlic powder. Heat through without boiling.
Finish and Serve: If desired, stir in shredded cheddar until melted. Serve hot, garnished with more crumbled bacon and chopped green onions or parsley.