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Copycat Panera Potato Soup

Copycat Panera potato soup made with an immersion-blended, silky base plus tender potato chunks. Finished with cream cheese, heavy cream, cheddar, and classic toppings for a 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: 610
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the diced onion for 5 minutes until softened with a light sheen (about 5 minutes).
  2. Add the minced garlic and cook for 1 minute, stirring frequently so it becomes fragrant but does not brown.
Simmer potatoes
  1. Add the chicken broth and cubed russet potatoes, then bring the mixture to a boil (about 5–8 minutes).
  2. Reduce to a simmer and cook for 20 minutes, until the potatoes are very tender and easily break apart with gentle pressure (20 minutes).
Blend and make it smooth
  1. Blend most of the soup with an immersion blender until creamy, leaving some chunks for texture and visual rustic pieces.
  2. Stir in the softened cream cheese until completely smooth, with no visible lumps.
Add dairy and cheddar
  1. Stir in the heavy cream and sour cream until fully combined and the soup looks evenly creamy.
  2. Add the shredded cheddar and stir until melted, then season with salt, white pepper, and garlic powder until balanced.
Serve
  1. Ladle the soup into bowls and top with bacon bits, extra cheddar, and chives for a loaded finish.

Notes

For the smoothest texture, blend after simmering but before adding the cream cheese, and keep a few potato chunks for the signature rustic bite. Refrigerate leftovers in an airtight container for up to 4 days; rewarm gently over low heat, stirring often, as dairy can thicken. Freezing is not recommended because the cream and cheese may separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly.