Indulge in Homemade Comfort: The Ultimate Panera Bread Copycat Baked Potato Soup Recipe

There’s a reason Panera Bread’s Baked Potato Soup has a cult following. Its irresistibly creamy texture, hearty potatoes, and savory toppings create the ultimate comfort in a bowl. But what if you could enjoy that same delightful experience from the comfort of your own kitchen, without ever needing to leave home? This incredible copycat recipe makes it possible! So easy to prepare, you’ll be amazed at how closely it mimics Panera’s beloved version. Get ready to dive into a bowl of pure homemade bliss that might just become your new favorite go-to recipe.

My quest to perfect this Panera Bread copycat baked potato soup began after one particularly satisfying visit to the restaurant. As I savored each spoonful of their loaded baked potato soup, I found myself mentally dissecting its components, trying to identify the simple yet powerful combination of ingredients that created such a rich and comforting flavor. I noted the tender potatoes, the subtle presence of onions, the undeniably creamy white base, and, of course, the crispy bits of bacon. It was clear that the magic lay in a few incredibly well-paired, high-quality ingredients.

Inspired by this revelation, I was determined to recreate that delicious bowl of hot soup at home. The challenge was to achieve that signature super creamy texture and authentic taste with a minimal, accessible ingredient list. After some experimentation, I’m thrilled to share a potato soup recipe that truly captures the essence of Panera’s masterpiece. It’s a must-try for anyone who loves hearty, flavorful comfort food and wants to replicate the Panera Bread experience in their own kitchen. Prepare yourself for a bowl of absolute deliciousness!

Why Make Your Own Panera Bread Copycat Baked Potato Soup?

Beyond the simple pleasure of a homemade meal, there are numerous compelling reasons to whip up a batch of this copycat baked potato soup:

• Unbeatable Flavor: This recipe delivers on its promise to replicate the rich, comforting taste you adore from Panera. You’ll be amazed at how authentic it tastes.
• Cost-Efficiency: Enjoy multiple generous servings for a fraction of the cost you’d pay for just one bowl at a restaurant. It’s a budget-friendly way to satisfy your cravings.
• Complete Customization: Take full control of your soup! Adjust the seasoning, consistency, and toppings to perfectly match your preferences. Add more cheese, extra bacon, or a dollop of sour cream – the choice is yours.
• Freshness Guaranteed: You choose the ingredients, ensuring the highest quality and freshness in every bite. No hidden additives, just pure, wholesome goodness.
• Convenience at Home: The best part? No need to get dressed or drive anywhere. When a craving hits, you can have a warm, delicious bowl ready in your own kitchen in under 30 minutes.
• Easy to Scale: Whether you’re cooking for one, a family, or a party, this recipe is easily scalable, making it perfect for any occasion.

Essential Ingredients for Your Panera Bread Baked Potato Soup Copycat

The magic of this soup comes from a carefully selected list of ingredients that, when combined, create a symphony of flavors and textures reminiscent of Panera’s finest. Here’s what you’ll need:

Ingredients for Baked Potato Soup Panera Bread Copycat Recipe:

• 7 Russet Potatoes, diced: These are the star of our baked potato soup. Russet potatoes are ideal because their high starch content breaks down beautifully during cooking, contributing significantly to the soup’s thick, creamy, and comforting texture. They readily absorb the flavors of the broth and seasonings.
• 5 1/2 cups Chicken Stock: This liquid gold forms the flavorful base of our soup. A good quality chicken stock is crucial for depth of flavor. If you’re short on time or stock, you can use chicken bouillon cubes or powder dissolved in water, as mentioned in the original note.
• 2 Onions, diced: Onions provide a foundational layer of aromatic, savory sweetness to the soup. When sautéed until tender, they soften and release their flavors, building complexity in the soup’s base.
• 6 tbsp Butter: Butter is used for sautéing the onions and, most importantly, for creating the roux. It adds a rich, luxurious flavor that is quintessential to a creamy soup.
• 6 heaping tbsp Flour: This is the other half of our roux. When combined with butter, the flour acts as a thickening agent, giving the soup its velvety, substantial body without being overly heavy. Using “heaping” tablespoons ensures a robust thickness.
• 1/4 tsp Salt: A fundamental seasoning that enhances and balances all the other flavors in the soup. Always taste and adjust as needed.
• 1/2 tsp Ground Black Pepper: Adds a subtle warmth and a classic, pungent spice that complements the potatoes and creamy base.
• 1/4 tsp Ground Mustard: This is a secret ingredient that truly elevates the soup! Ground mustard adds an incredible depth of flavor and a slight tang that brightens the entire dish, mimicking the complex taste of Panera’s soup without making it taste distinctly like mustard. Don’t skip this!
• 5 oz Cream Cheese, diced: A game-changer for achieving that ultra-creamy, smooth, and slightly tangy finish. Dicing the cream cheese helps it melt quickly and seamlessly into the hot liquid, ensuring a perfectly smooth consistency.
• 1 1/2 cups Milk: Milk contributes to the rich, smooth, and luxurious mouthfeel of the soup. Whole milk will yield the richest results, but 2% milk can also be used.
• 3 tbsp Bacon Bits: These provide a burst of smoky, salty, and crunchy flavor that is essential for a “loaded baked potato” experience. For an even more authentic touch, you can cook and crumble fresh bacon instead.
• Green Onions (garnish): Freshly chopped green onions (scallions) add a vibrant color, a crisp texture, and a mild, oniony freshness that cuts through the richness of the soup, just like the finishing touch at Panera.

Crafting Your Panera Bread Baked Potato Soup: Step-by-Step Instructions

Making this unbelievably delicious baked potato soup is simpler than you might imagine. Follow these detailed steps to ensure a perfect, creamy result every time.

How to make Baked Potato Soup Panera Bread Copycat Recipe:

1. Cook the Potatoes: Begin by placing the diced russet potatoes in a medium-sized pot. Pour in the chicken stock, ensuring the potatoes are adequately covered. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Let the potatoes cook for approximately 15 minutes, or until they are tender enough to be easily pierced with a fork. This process ensures they’re ready to be incorporated into the creamy soup base.
2. Prepare the Roux Base: While the potatoes are simmering, take a separate, larger pot and melt the butter over medium heat. Add the diced onions and sauté them gently until they become soft and translucent, which usually takes about 5 to 7 minutes. This step draws out their natural sweetness and forms a foundational flavor. Once the onions are tender, stir in the flour, salt, ground black pepper, and ground mustard. Cook this mixture, stirring constantly, for 1-2 minutes. This creates your roux, which is essential for thickening the soup and cooking out the raw flour taste.
3. Develop the Creamy Sauce: Add the diced cream cheese to the roux in the large pot. As soon as the cream cheese starts to soften and melt, begin slowly whisking in the milk. Continue to whisk consistently until the mixture is entirely smooth and free of any lumps. Keep the heat on medium-low, allowing the sauce to gently warm through and become slightly bubbly, indicating it’s thickening beautifully.
4. Combine and Achieve Desired Consistency: Once your creamy sauce is smooth and bubbly, it’s time to bring everything together. Carefully ladle the cooked potatoes, along with some of their cooking stock, into the large pot with the creamy base. Add the stock gradually, stirring continuously, until you reach your preferred soup consistency. For a chunkier soup, leave most of the potato pieces whole. If you desire a smoother texture, gently mash some of the potatoes against the side of the pot with your ladle or a potato masher. For an incredibly silky soup, you can briefly use an immersion blender, but be careful not to over-blend if you prefer some potato texture.
5. Finish and Serve: Stir in the bacon bits, making sure to reserve a small amount if you wish to use them for garnish. Taste the soup and adjust the seasonings (salt, pepper, or a tiny bit more ground mustard) as needed to perfect the flavor. Ladle the hot, comforting soup into individual bowls and garnish generously with fresh green onions and your reserved bacon bits. Serve immediately and relish the homemade goodness of your Panera Bread copycat baked potato soup!

Tips for the Perfect Creamy Panera-Style Baked Potato Soup

To ensure your homemade baked potato soup is as rich, smooth, and flavorful as the original from Panera Bread, keep these expert tips in mind:

• Select the Right Potato: As mentioned, Russet potatoes are your best friend here. Their starchy nature is crucial for creating that thick, creamy texture when they break down. Avoid waxy potatoes, as they tend to hold their shape and won’t contribute to the desired consistency.
• Master the Roux: The roux (butter and flour mixture) is the foundation of your soup’s body. Cook it for at least 1-2 minutes after adding the flour to cook out the raw flour taste, but don’t let it brown too much. A light roux is perfect for a white sauce.
• Whisk, Whisk, Whisk: When incorporating the milk and then the potato-stock mixture, a slow, steady stream combined with continuous whisking is key. This technique is vital for preventing lumps and ensuring a beautifully smooth, velvety consistency.
• Customize the Texture: You have control over how chunky or smooth your soup is. For a thicker, heartier soup, mash more of the potatoes against the side of the pot. For a thinner, silkier soup, add a bit more chicken stock or milk. An immersion blender can give you a super smooth finish, but don’t over-blend if you like some potato pieces.
• Taste and Adjust Seasoning: Flavors can mellow during cooking. Always taste your soup before serving. You might find it needs a little more salt, pepper, or even a tiny extra pinch of ground mustard to truly pop.
• Fresh vs. Packaged Bacon: While pre-packaged bacon bits are convenient, cooking and crumbling fresh bacon will always provide a superior smoky flavor and a more satisfying crispy texture. If time allows, it’s a worthwhile upgrade.

Customizing Your Baked Potato Soup: Beyond the Basics

While this recipe delivers a classic Panera Bread copycat baked potato soup, feel free to get creative and personalize your bowl with additional toppings and variations:

• Cheese, Please!: Stir in a cup of shredded sharp cheddar cheese, Monterey Jack, or a blend of your favorite cheeses at the very end. Let it melt into the hot soup for an extra cheesy, decadent experience.
• Creamy Dollop: A generous dollop of sour cream, plain Greek yogurt, or even crème fraîche swirled into each serving adds a wonderful tangy creaminess and a cooling contrast.
• Fresh Herbs: Beyond green onions, consider finely chopped fresh chives for a delicate onion flavor, or a sprinkle of fresh parsley for a touch of green.
• Crispy Onions: For added crunch and a deeper savory flavor, crispy fried onions (store-bought or homemade) make a fantastic topping.
• Crunchy Croutons: A handful of buttery, toasted croutons can add an appealing textural contrast to the smooth soup.
• Spice It Up: If you enjoy a bit of heat, a pinch of cayenne pepper, a dash of your favorite hot sauce, or even some diced jalapeños can add a welcome kick.
• Vegetarian Adaptation: For a delicious vegetarian version, simply substitute the chicken stock with vegetable broth and omit the bacon. You can add a smoky flavor with a pinch of smoked paprika.
• Garlic Lover’s Twist: Sauté a clove or two of minced garlic with the onions for an extra layer of aromatic flavor.

Serving Suggestions for Your Ultimate Comfort Bowl

This Panera Bread copycat baked potato soup is a hearty and satisfying meal on its own, but it also pairs wonderfully with a few complementary sides to round out your dining experience:

• Crusty Bread: Nothing beats dipping a warm, crusty baguette, sourdough loaf, or focaccia into a rich, creamy soup. It’s perfect for soaking up every last drop of flavor.
• Light Side Salad: A fresh, crisp green salad with a simple vinaigrette offers a refreshing contrast to the richness of the soup, balancing the meal beautifully.
• Half Sandwich: Emulate the classic “soup and half sandwich” combo from Panera by serving your potato soup alongside a grilled cheese, a simple turkey sandwich, or a BLT.
• Dinner Rolls: Soft, warm dinner rolls, especially homemade ones, are always a welcome addition for soaking up the delicious broth.
• Roasted Vegetables: A side of simply roasted broccoli, asparagus, or carrots can add a healthy and flavorful element to your meal.

Storage and Reheating Your Homemade Potato Soup

One of the many benefits of making this delicious soup at home is its excellent make-ahead potential. It often tastes even better the next day as the flavors meld and deepen. Here’s how to store and reheat it effectively:

• Refrigerator Storage: Allow the soup to cool completely to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for 3 to 4 days.
• Freezing Instructions: While dairy-based and potato-heavy soups can sometimes change texture after freezing and thawing, this baked potato soup generally holds up quite well. For best results, freeze individual portions in freezer-safe airtight containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating on the Stovetop: Gently reheat the soup over medium-low heat in a pot on the stovetop, stirring frequently to prevent scorching and ensure even heating.
• Reheating in the Microwave: For individual servings, microwave on medium power, stirring every minute or so, until thoroughly heated.
• Adjusting Consistency: After chilling or freezing, the soup may thicken considerably. If it’s too thick for your liking, simply add a splash of milk or chicken stock while reheating, stirring until you achieve your desired consistency. Avoid rapid boiling, as high heat can sometimes cause dairy to separate or curdle.

Frequently Asked Questions (FAQs) About Baked Potato Soup

Can I use different types of potatoes for this recipe?

While russet potatoes are highly recommended for their high starch content which creates a wonderfully creamy texture, you can also use Yukon Gold potatoes for a slightly less starchy but still creamy result. Avoid waxy varieties like red potatoes, as they tend to hold their shape too much and won’t contribute to the desired thickness and smoothness.

Is this baked potato soup gluten-free?

As written, this recipe uses all-purpose flour for the roux, so it is not gluten-free. To make it gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for thickening, or use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) added at the end of the cooking process to thicken the soup. Always double-check your chicken stock and bacon bits to ensure they are also gluten-free.

Can I make this soup ahead of time for meal prep?

Absolutely! This baked potato soup is an excellent make-ahead dish. Prepare it according to the instructions, let it cool completely, then transfer it to an airtight container and refrigerate. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently as directed above.

What if my soup turns out too thin?

If your soup is thinner than you’d like, you have a few options:

1. Continue to simmer it gently on low heat, uncovered, allowing some of the liquid to evaporate and the soup to naturally thicken.
2. Mash a few more of the potato pieces against the side of the pot to release more starch.
3. For a quick fix, make a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) and slowly whisk it into the simmering soup, allowing it to cook for a few minutes until it thickens to your desired consistency.

What if my soup is too thick after chilling or reheating?

If your soup becomes too thick, simply thin it out by adding a splash more chicken stock or milk, a little at a time, until it reaches your preferred consistency. Stir well while gently warming.

Can I use fresh bacon instead of bacon bits?

Yes, and it’s highly recommended for the best flavor! Cook 6-8 slices of bacon until crispy, then crumble them. Use a tablespoon or two of the rendered bacon fat in place of some of the butter for sautéing the onions, and stir the crumbled bacon into the soup at the end, reserving some for garnish.

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Baked Potato Soup – Panera Bread Copycat Recipe

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 10

Author: Alyona’s Cooking

This baked potato soup is so easy to prepare and you probably won’t even tell a difference between Panera Bread’s version or this! 

US Customary – Metric

Ingredients

Baked Potato Soup:

• 7 russet potatoes diced
• 5 1/2 cups chicken stock
• 2 onions diced
• 6 tbsp butter
• 6 tbsp flour heaping
• 1/4 tsp salt
• 1/2 tsp black pepper ground
• 1/4 tsp ground mustard
• 5 oz cream cheese diced
• 1 1/2 cups milk
• 3 tbsp bacon bits
• green onions garnish

Instructions

How to make Baked Potato Soup:

• In a medium pot boil chicken stock and potatoes for 15 min.
• Meanwhile in a separate large pot, sauté onions in butter until tender. Then stir in the flour and seasonings.
• Add in the cream cheese and as soon as the cheese starts melting, slowly whisk in the milk.
• Once the mixture is smooth and bubbly, ladle in the potatoes with the stock until you’ve reached the desired consistency.
• Stir in the bacon bits and garnish with scallions. Serve.

Nutrition per serving

Calories: 332kcalCarbohydrates: 40gProtein: 9gFat: 15gSaturated Fat: 8gCholesterol: 41mgSodium: 414mgPotassium: 865mgFiber: 2gSugar: 6gVitamin A: 465IUVitamin C: 10.4mgCalcium: 88mgIron: 1.9mg

Conclusion: Your New Favorite Homemade Soup

This Panera Bread copycat baked potato soup recipe is more than just a recipe; it’s an invitation to bring the comforting, rich flavors of your favorite restaurant soup directly into your home. With its simple ingredients and straightforward instructions, you can effortlessly recreate that beloved experience with confidence and joy. Whether you’re seeking a taste of nostalgia, a hearty meal for a chilly evening, or simply a delicious way to use up some potatoes, this recipe delivers on all fronts. Prepare to savor a bowl of pure, homemade comfort that will undoubtedly become a cherished addition to your culinary repertoire. Happy cooking, and enjoy every creamy, dreamy spoonful!