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Copycat Panera Potato Soup

Copycat Panera potato soup with a silky, blended base and rustic potato chunks, simmered until very tender. Finished with cream cheese, heavy cream, and melted cheddar for a thick, restaurant-style bowl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes base
  • 3 lb russet potatoes
  • 1 onion
  • 3 garlic
  • 4 cup chicken broth
Creamy dairy mixture
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 4 oz cream cheese softened
  • 0.75 cup sour cream
  • 1.5 cup shredded white cheddar or sharp cheddar
Seasoning and toppings
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp garlic powder
  • 1 bacon bits for serving
  • 1 cup extra cheddar for serving
  • 2 tbsp chives for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the unsalted butter in a large pot over medium heat. Sauté the onion for 5 minutes until softened.
  2. Add the minced garlic and cook for 1 minute. Stir constantly so it becomes fragrant but doesn’t brown.
Simmer until tender
  1. Add the chicken broth and cubed russet potatoes to the pot. Bring to a boil, then simmer for 20 minutes until very tender.
Blend for a creamy base
  1. Blend most of the soup with an immersion blender until smooth. Leave some chunks for rustic texture.
Make it creamy and season
  1. Stir in the softened cream cheese until completely smooth. Scrape the bottom and sides to avoid lumps.
  2. Add the heavy cream and sour cream, stirring until fully combined. Keep the heat gentle to prevent scorching.
  3. Stir in the shredded white cheddar or sharp cheddar until melted. Season with salt, white pepper, and garlic powder.
Serve
  1. Ladle the soup into bowls. Top each serving with bacon bits, extra cheddar, and chives.

Notes

For the silkiest texture, soften cream cheese before cooking and blend only part of the soup so the potato chunks stay intact. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently over medium-low, thinning with a splash of chicken broth if needed. Freeze is not recommended because dairy-based soups can become grainy when thawed. For a dairy-light option, use reduced-fat cream cheese and sour cream, and keep the cheddar quantity the same for flavor.