Panera’s Famous Baked Potato Soup: 5-Step Delicious Recipe
Table of Contents
- Why This Copycat Baked Potato Soup Recipe Is a Must-Try
- Ingredients You’ll Need
- 5 Simple Steps to Delicious Baked Potato Soup
- Tips for the Best Baked Potato Soup
- Delicious Variations to Customize Your Soup
- Serving Suggestions: What to Enjoy with Your Soup
- Foire Aux Questions
There are few things as comforting as a warm, creamy bowl of soup on a chilly day. This recipe for Panera’s Famous Baked Potato Soup brings that iconic, soul-warming flavor directly to your kitchen. Forget delivery or takeout; with just a few simple ingredients and easy steps, you can create a rich, cheesy, and satisfying soup that tastes even better than the original. It’s the ultimate comfort food experience!
This homemade soup is loaded with the classic baked potato toppings we all love—sharp cheddar, crispy bacon, and fresh chives—all swirled into a velvety potato base. It’s a hearty meal that the whole family will adore, and it’s perfect for a weeknight dinner or a lazy weekend lunch. Get ready to find your new favorite easy soup recipe.
Why This Copycat Baked Potato Soup Recipe Is a Must-Try
You might be wondering what makes this particular potato soup recipe so special. First, it perfectly captures the decadent flavor and texture of the restaurant classic using accessible, everyday ingredients. There are no complicated techniques or hard-to-find items here, just pure and simple deliciousness.
Second, it’s incredibly versatile. Whether you like your soup silky smooth or with hearty chunks of potato, you’re in control. This copycat recipe is designed to be customized to your exact preference. Plus, making a big batch at home is far more cost-effective than buying it one cup at a time!
Ingredients You’ll Need to Make Panera’s Famous Baked Potato Soup
The magic of this soup lies in its simple, high-quality ingredients. Here’s what you’ll need to gather before you start cooking. Having everything prepped and ready will make the process smooth and enjoyable.
- Potatoes: 4 large Russet potatoes, scrubbed clean
- Butter: 4 tablespoons, unsalted
- Aromatics: 1 large yellow onion (diced), 2 celery stalks (diced)
- Flour: 1/4 cup all-purpose flour (for thickening)
- Broth: 4 cups chicken or vegetable broth
- Dairy: 2 cups whole milk or half-and-half for extra richness
- Cheese: 2 cups shredded sharp cheddar cheese, plus more for garnish
- Bacon: 6 slices, cooked until crispy and crumbled
- Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika
- Garnishes: Sour cream, chopped fresh chives, extra crumbled bacon, and shredded cheddar
5 Simple Steps to Delicious Baked Potato Soup
Ready to create a masterpiece? This creamy potato soup comes together in five straightforward steps. Follow along to make the perfect bowl of Panera’s Famous Baked Potato Soup at home.
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Step 1: Bake the Potatoes (The Secret to Flavor!)
Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork, rub them lightly with olive oil and salt, and bake directly on the oven rack for 50-60 minutes, or until fork-tender. Baking the potatoes, rather than boiling, concentrates their flavor and gives the soup an authentic, deep, earthy taste that is absolutely key to the final result.
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Step 2: Sauté the Aromatics & Build the Base
While the potatoes bake, melt the butter in a large Dutch oven or stockpot over medium heat. Add the diced onion and celery and sauté for about 5-7 minutes, until softened and fragrant. Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw taste. This mixture, called a roux, will thicken our soup beautifully.
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Step 3: Create the Creamy Soup Base
Slowly whisk in the chicken or vegetable broth, a little at a time, to ensure the roux dissolves without lumps. Once all the broth is incorporated, bring the mixture to a simmer. It will begin to thicken. Once the potatoes are done baking and cool enough to handle, slice them in half, scoop out the fluffy interior, and add it to the pot. Reserve the skins for another use (like potato skin snacks!).
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Step 4: Blend and Simmer
Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency—from perfectly smooth to a little chunky. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Return the soup to the pot, stir in the milk or half-and-half, salt, pepper, and paprika. Let it simmer gently for 10-15 minutes, but do not let it boil.
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Step 5: Add the Finishing Touches & Serve
Remove the soup from the heat. Slowly stir in the shredded cheddar cheese and half of the crumbled bacon, stirring until the cheese is completely melted and incorporated. Ladle your homemade Panera’s Famous Baked Potato Soup into bowls. Top each serving with a dollop of sour cream, a sprinkle of the remaining bacon, extra cheddar, and fresh chives. Serve immediately!
Tips for the Best Baked Potato Soup
Want to elevate your soup from great to unforgettable? Here are a few professional tips to ensure a perfect result every time.
- Choose the Right Potato: Russet potatoes are the best choice for this soup. Their high starch content makes them fluffy when baked and helps create a naturally creamy texture. Using the right type of potato is a game-changer for texture.
- Don’t Rush the Roux: Make sure to cook the flour and butter for at least a full minute. This essential step cooks off the raw flour taste and develops a richer, nuttier flavor for your soup’s base.
- Temper Your Dairy: To prevent the milk or cream from curdling, make sure the soup is not at a rolling boil when you add it. Gentle heat is your friend here.
- Cheese Matters: For the best melt and flavor, use a block of sharp cheddar cheese and shred it yourself. Pre-shredded cheeses are often coated with anti-caking agents that can make the soup grainy.
Delicious Variations to Customize Your Soup
One of the best parts about this copycat recipe is how easy it is to customize. Feel free to get creative and make it your own with these fun variations.
- Spicy Kick: Add a diced jalapeño along with the onions, or stir in a pinch of cayenne pepper at the end for some heat.
- Vegetarian Version: Simply swap the chicken broth for vegetable broth and omit the bacon (or use a plant-based bacon alternative).
- Loaded Veggie: Add 1/2 cup of corn kernels or steamed broccoli florets during the final simmering stage for extra texture and nutrition.
- Smoky Flavor: Use smoked cheddar or smoked Gouda cheese instead of regular cheddar for a deep, smoky taste that pairs wonderfully with the potatoes.
Serving Suggestions: What to Enjoy with Your Soup
This soup is a hearty meal all on its own, but it also pairs beautifully with a few classic accompaniments. For the ultimate Panera experience, serve it in a crusty bread bowl. A simple green salad with a light vinaigrette or a classic grilled cheese sandwich also makes for a perfect pairing. This soup is truly a versatile dish that can be dressed up or down. See others recipes here for more pairing ideas.
Foire Aux Questions
Can I make this soup ahead of time?
Absolutely! This soup is perfect for meal prep. You can store it in an airtight container in the refrigerator for up to 4 days. The flavors often meld together and taste even better the next day. Reheat it gently on the stovetop over low heat, stirring occasionally. Avoid boiling it, as this can affect the creamy texture.
Can I freeze this baked potato soup?
While you can freeze it, soups with a lot of dairy and potatoes can sometimes have their texture change upon thawing. The potatoes can become slightly grainy. For best results, if you plan to freeze it, consider waiting to add the dairy (milk/cream) and cheese until after you’ve thawed and are reheating the soup base. Freeze the potato and broth base for up to 3 months.
How can I make this soup gluten-free?
It’s very easy to adapt this recipe to be gluten-free. The only ingredient containing gluten is the all-purpose flour used for the roux. Simply substitute it with a cup-for-cup gluten-free flour blend. Alternatively, you can create a slurry with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water and add it to the simmering broth to thicken the soup instead of making a roux.