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Copycat Panera Potato Soup

Copycat Panera potato soup made silky with an immersion blender, then finished with melted cream cheese, heavy cream, and cheddar for a thick, spoon-coating texture. Simmered until the potato chunks are very tender and served loaded with bacon bits, extra cheddar, 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: 590
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Aromatics & broth
  • 1 onion
  • 3 garlic minced
  • 4 cup chicken broth
Dairy & cheese base
  • 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
Seasonings
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp garlic powder
For serving
  • 1 bacon bits
  • 1 extra cheddar
  • 1 chives

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook the base
  1. Melt the unsalted butter in a large pot over medium heat. Sauté the diced onion for 5 minutes until softened.
  2. Add the minced garlic and cook for 1 minute. Stir constantly so it doesn’t brown.
  3. Add the chicken broth and cubed russet potatoes, then bring to a boil. Reduce to a simmer and cook for 20 minutes until very tender.
Blend and make creamy
  1. Blend most of the soup with an immersion blender, leaving some chunks for texture. Stop when the mixture is thick and partly smooth.
  2. Stir in the softened cream cheese until completely smooth. Keep the heat on low to prevent scorching.
  3. Add the heavy cream and sour cream, then stir until combined. Add the shredded cheddar and stir until melted.
  4. Season with salt, white pepper, and garlic powder, then stir to evenly distribute. Taste and adjust only if needed.
Serve
  1. Ladle the soup into bowls and top with bacon bits, extra cheddar, and chives. Serve hot while the cheddar is still gooey.

Notes

For the creamiest texture, blend at least half the soup until smooth, but leave chunky potato pieces for the classic rustic feel. Store leftovers in the fridge up to 4 days in a sealed container; reheat gently on the stovetop, adding a splash of broth or milk if it thickens. Freezing is not ideal due to dairy texture, but you can freeze for up to 2 months if needed. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly to keep it less rich.