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Copycat Panera Potato Soup

Copycat Panera potato soup made with simmered russet potatoes, an immersion-blend for a silky base, and rustic chunks for texture. Finished with cream cheese, heavy cream, and cheddar until smooth and creamy.
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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: 490
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 5 minutes, stirring until softened and lightly translucent.
  2. Add the minced garlic and cook for 1 minute, stirring constantly so it becomes fragrant without browning.
Simmer potatoes
  1. Add the chicken broth and cubed potatoes, then bring to a boil over medium-high heat.
  2. Reduce to a simmer and cook for 20 minutes, until the potatoes are very tender when pierced with a fork.
Blend and finish creamy
  1. Blend most of the soup with an immersion blender until smooth, leaving some chunks for texture.
  2. Stir in the softened cream cheese until completely smooth.
  3. Add the heavy cream and sour cream, stirring until the mixture looks uniformly creamy.
  4. Stir in the shredded cheddar and cook until melted, then season with salt, white pepper, and garlic powder.
Serve
  1. Ladle the soup into bowls and top with bacon bits, extra cheddar, and chives.

Notes

For the creamiest texture, blend after the potatoes are fully tender and leave a visible portion of chunks before you stir in dairy. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove, adding a splash of broth or milk if it thickens. Freezing is not recommended because cream-based soups can separate upon thawing. For a dairy-light swap, use evaporated milk in place of heavy cream and a reduced-fat cream cheese, then expect a slightly less rich consistency.