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Copycat Panera Potato Soup

Copycat Panera potato soup made with a silky, immersion-blended base and tender russet chunks, then finished with cheddar and tangy sour cream. This rich American-style soup is simmered until soft and served loaded with bacon bits, extra cheese, and chives.
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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: 575
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes Peeled and cubed.
Aromatics and seasonings
  • 1 onion Diced.
  • 3 garlic Minced.
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp garlic powder
Soup base
  • 4 cup chicken broth
  • 4 tbsp unsalted butter Use for sautéing.
Creamy dairy layer
  • 1 cup heavy cream
  • 4 oz cream cheese Softened.
  • 0.75 cup sour cream
  • 1.5 cup shredded white cheddar or sharp cheddar Shredded; for melting into the soup.
For serving
  • 1 bacon bits Topping.
  • 1 extra cheddar Topping.
  • 1 chives Topping.

Equipment

  • 1 Dutch oven

Method
 

Sauté and simmer
  1. Melt 4 tablespoons unsalted butter in a large pot over medium heat, then sauté the diced onion for 5 minutes with a soft, translucent look.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  3. Add the chicken broth and the cubed russet potatoes, bring to a boil, then simmer for 20 minutes until very tender.
Blend and finish
  1. Blend most of the soup with an immersion blender until silky, leaving some potato chunks for texture.
  2. Stir in the softened cream cheese until completely smooth.
  3. Add the heavy cream and sour cream, stirring just until combined and creamy.
  4. Stir in the shredded cheddar until melted, then season with salt, white pepper, and garlic powder.
Serve
  1. Ladle into bowls and top each serving with bacon bits, extra cheddar, and chives.

Notes

For the smoothest texture, blend only until most of the potatoes are creamy—leaving visible chunks keeps the rustic bite. Refrigerate in an airtight container up to 4 days; reheat gently over low heat, stirring to loosen. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (texture stays creamy, flavor slightly less rich).