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Copycat Panera Potato Soup

Copycat Panera potato soup made creamy with an immersion-blend method that leaves rustic potato chunks. This thick, silky soup is loaded with sour cream and cheddar, then finished with bacon bits and chives for that restaurant-style feel.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes peeled and cubed
  • 0.5 bacon bits for serving
  • extra cheddar for serving
  • chives for serving
Aromatics and broth
  • 1 onion diced
  • 3 garlic cloves, minced
  • 4 cup chicken broth
Creamy base and seasoning
  • 4 tbsp unsalted butter
  • 1 cup heavy cream
  • 4 oz cream cheese softened
  • 0.75 cup sour cream
  • 1.5 cup shredded white cheddar or sharp cheddar
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp garlic powder

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté the base
  1. Melt the unsalted butter in a large pot over medium heat. Sauté the diced onion for 5 minutes until softened, then add the minced garlic and cook for 1 minute while fragrant.
Simmer until tender
  1. Add the chicken broth and cubed russet potatoes to the pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes until the potatoes are very tender.
Blend for creamy texture
  1. Use an immersion blender to blend most of the soup until smooth. Leave some chunks to maintain a rustic texture.
Make it silky and season
  1. Stir in the softened cream cheese until completely smooth. Add the heavy cream and sour cream and stir until incorporated.
Melt in the cheddar
  1. Stir in the shredded cheddar and cook just until melted. Season with salt, white pepper, and garlic powder, then stir again to evenly distribute.
Serve
  1. Ladle the soup into bowls and top with bacon bits, extra cheddar, and chives. Serve hot.

Notes

Pro tip: blend only most of the soup—keeping some potato chunks gives the restaurant-like thickness without turning it into puree. Store in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop, adding a splash of broth or cream if needed. Freezing is not recommended for best texture. For a dairy-light swap, use half-and-half plus reduced-fat cream cheese and cheddar.