Baked Potato Soup {Panera Copycat} (2024)

This Baked Potato Soup recipe is like a classic baked potato with all your favorite fixins, transformed into a rich, creamy, incredible tasting soup in every spoonful. Enjoy on its own or with some bread to mop up the last bits in the bowl!

Copycat Panera Baked Potato Soup

This baked potato soup used to be served at Panera Bead, but has since been taken off the menu which is a shame because it’s amazing. If you miss it like I did, you’re in luck – now you can make it at home.

If you love a classic baked potato or twice baked potatoes, you will love this recipe. It’s got all the same components and more, converted into a rich, creamy, wonderful tasting soup. And we won’t judge you if you go back for a second or third bowl!

Why You’ll Love This Baked Potato Soup Recipe

Ultra creamy. This soup has a super creamy texture. This is in part due to the type of potatoes used, the half and half, and the cream cheese. It’s so rich and luscious.
Ready in just 35 minutes. This baked potato soup is perfect for busy weeknights as it doesn’t require hours to prepare or to simmer. Just over 30 minutes and dinner is ready.
Lots of flavor. With simple seasonings, aromatics, bacon, and cheese, this soup is loaded with flavor.

Ingredients Needed

This baked potato soup recipe is made with ingredients like half and half and cream cheese for a super creamy texture.
(Scroll down to the recipe card below for details and measurements.)

Butter – Unsalted, since the bacon already has plenty of salt and we’re also adding more.
Bacon – Thick-cut bacon works best. Diced into small pieces.
Onion & scallions – Both add flavor to the soup. Separate the white and green parts of the scallions.
Spices – Coarse salt, celery seeds, and white pepper add flavor to the broth.
Flour – Thickens the soup.
Potatoes – Russet potatoes are best for this soup, as they help create a creamy texture. Peel and cut into 1/2-inch pieces.
Chicken broth – Use low sodium to control the saltiness of the soup. If you don’t use low sodium, you may want to omit the extra salt.
Half and half – Helps make the broth super rich and creamy.
Cream cheese – Another ingredient that creates that luscious creamy texture with a little bit of tanginess.
Parmesan cheese – Freshly grated.
Hot sauce – This doesn’t make the soup spicy, it just adds taste and enhances the other flavors.

How to Make Baked Potato Soup

One thing I love about this copycat Panera baked potato soup is that it doesn’t require hours to simmer. Here’s an overview of how to make it.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)

Cook the bacon. In a large pot, cook the bacon in the butter until crisp. Transfer to a paper towel-lined plate to drain.
Cook the onions. Add the onion and scallion whites with some salt and the sauté until softened.
Cook the potatoes. Stir in the flour, celery seeds, and white pepper until no white patches of flour remain. Add the potatoes, broth, and more salt. Bring to a boil then reduce to a simmer until the potatoes are tender.
Blend the soup. Blend the soup with an immersion blender until the desired consistency is reached.
Add remaining ingredients. Reduce the heat to low then stir in the half-and-half, cream cheese, Parmesan, scallion greens, hot sauce, and half of the crispy bacon. Stir until warmed through. Taste and adjust if necessary.
Enjoy. Ladle into bowls and top with freshly shredded cheese, bacon, and green scallions.

Tips & Variations

Use a stand blender. If you don’t have a hand-held immersion blender, you can use a regular blender for this soup. You’ll just need to transfer it to the blender in batches and then back to the pot, and be extra careful since it’ll be hot.
Get a super smooth texture. We prefer a bit of texture left in the soup, but if you want it to be super smooth, you can also pass the purée through a sieve.
Avoid overcooking the potatoes. The potatoes should be tender but not completely falling apart when you blend the soup.
Avoid boiling the cream. When you add the half-and-half and cream cheese, be sure to keep the heat on low and avoid boiling the soup at this point, as that can cause the cream to curdle.

Topping Ideas

Just like a baked potato, you can have fun with the toppings for this baked potato soup. Here are some ideas:

Freshly shredded cheese
Crispy bacon
Diced green scallions
A dollop of sour cream
A splash of hot sauce

Serving Suggestions

This baked potato soup recipe can be enjoyed as-is or with a side of dutch oven bread to soak up all the goodness.

I also love this as part of a soup and salad combo or soup and sandwich combo. For salads, it pairs nicely with my classic side salad or Caesar salad, and for sandwiches, you can’t go wrong with a tomato sandwich or classic grilled cheese.

Video: Baked Potato Soup

How to Store & Reheat Leftovers

Fridge. Store leftover baked potato soup in an airtight container in the fridge for up to 4 days.
Freezer. Creamy soups like this one don’t freeze the best, so the texture may change and be a bit grainy, but if you must, you can freeze it for up to 2 months in an airtight container. Thaw overnight in the fridge.
Reheat. The best way to reheat this soup is on low on the stovetop. Avoid bringing it to more than a low simmer. Top with garnishes and enjoy.

More Cozy Soup Recipes:

Corn Chowder
Chicken Alfredo Tortellini Soup
Hungarian Mushroom Soup
Tomato Soup
Broccoli Cheddar Soup

Ihope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!

Baked Potato Soup

5 from 2 Ratings

This copycat Panera Baked Potato Soup is like a classic baked potato with all your favorite fixins, transformed into a rich, creamy, incredible tasting soup in every spoonful. Enjoy on its own or with some bread to mop up the last bits in the bowl!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings: 6

Ingredients

1 tablespoon unsalted butter
5 slices thick-cut bacon , diced
1 medium yellow onion , diced
2 scallions , diced (white and green parts separated)
2 teaspoons coarse salt , divided
3 tablespoons flour
1/4 teaspoon celery seeds
1/4 teaspoon white pepper
1 & 1/4 pounds russet potatoes , peeled and cut into 1/2-inch pieces
3 & 1/2 cups low sodium chicken broth
1 cup half-and-half
2 ounces cream cheese
1 tablespoon grated Parmesan cheese
Few dashes of hot sauce
For garnish: freshly shredded cheddar cheese , crispy bacon, diced scallion greens

Instructions

In a large pot, melt the butter over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Using a slotted spoon, transfer bacon to a towel lined plate to drain.
Reduce the heat to medium and add in the onion, scallion whites, and 1 teaspoon of the salt. Sauté until the onion has softened, 3 to 5 minutes.
Stir in the flour, celery seeds, and white pepper until combined and no white patches of flour remain.
Add in the potatoes, chicken broth, and the remaining teaspoon salt.
Bring to a boil, then reduce heat to a gentle bubble. Simmer until the potatoes are tender but not falling apart, about 10 minutes.
Using a handheld immersion blender, blend the soup right in the pot until desired consistency is reached (I like it with a bit of texture, not completely smooth – see note below.)
Reduce heat to low. Stir in the half-and-half, cream cheese, Parmesan, scallion greens (reserving some for garnish), hot sauce, and half of the cooked bacon. Stir until incorporated and warmed through. Taste, and adjust seasoning if necessary.
Ladle into bowls and top with freshly shredded cheddar cheese, the remaining crispy bacon, and diced green scallions.

Video

Notes

Use a stand blender. If you don’t have a hand held immersion blender, you can use a regular blender for this soup. You’ll just need to transfer it to the blender in batches and then back to the pot, and be extra careful since it’ll be hot.

Get a super smooth texture. We prefer a bit of texture left in the soup, but if you want it to be super smooth, you can also pass the purée through a sieve.

Avoid overcooking the potatoes. The potatoes should be tender but not completely falling apart when you blend the soup.

Avoid boiling the cream. When you add the half-and-half and cream cheese, be sure to keep the heat on low and avoid boiling the soup at this point, as that can cause the cream to curdle.

Storage. Information for storing any leftovers in included in the article.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Soup

Cuisine: American

Keyword: baked potato soup, baked potato soup recipe, panera baked potato soup

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