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Copycat Panera Potato Soup

Copycat Panera potato soup with rustic potato chunks and a silky blended base. Made with chicken broth, cream cheese, heavy cream, and cheddar for a thick, spoonable texture.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes Peeled and cubed
  • 1 onion Diced
  • 3 garlic Minced
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 4 oz cream cheese Softened
  • 0.75 cup sour cream
  • 1.5 cup shredded cheddar White cheddar or sharp cheddar
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp garlic powder
  • 1 bacon bits For serving
  • 1 cup extra cheddar For serving
  • 1 tbsp chives For serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the onion for 5 minutes until softened and translucent.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant and not browned.
Simmer the potatoes
  1. Add the chicken broth and cubed russet potatoes, then bring the mixture to a boil and reduce to a simmer.
  2. Simmer for 20 minutes until the potatoes are very tender and easily break apart with a spoon.
Blend for a thick texture
  1. Blend most of the soup with an immersion blender until smooth, leaving some chunks for texture.
Make it creamy and cheesy
  1. Stir in the softened cream cheese until completely smooth.
  2. Add the heavy cream and sour cream and stir until incorporated.
  3. 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 each serving with bacon bits, extra cheddar, and chives.

Notes

For the creamiest consistency, blend while the soup is hot but stop before it becomes fully smooth so you keep rustic potato texture. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove to avoid graininess. Freezing isn’t recommended since dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and swap part of the heavy cream for additional chicken broth.