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Panera Baked Potato Soup Recipe Easy Homemade Comfort

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Enjoy a comforting bowl of Panera Baked Potato Soup that’s creamy, cheesy, and packed with potatoes and bacon. Perfect for cool fall and winter days, this easy homemade version brings warmth and flavor to your table.

Ingredients

Scale
  • 6 tbs butter
  • 2 cups yellow onions
  • 3 tbs garlic
  • ½ cup flour
  • 10 cups chicken stock or broth
  • ½ cup whole milk
  • 1 ½ cups of heavy cream
  • 10 cups of potatoes cubed
  • 8 oz cream cheese
  • ½ cup shredded parmesan cheese
  • ½ cup shredded cheddar cheese
  • salt to taste
  • splash of hot sauce – we use Louisiana
  • ½ teaspoon liquid smoke or smoked paprika
  • ¼ teaspoon turmeric or 2 strands of saffron
  • ½ cup of chopped bacon plus enough for garnish – we use a whole pack
  • ½ cup of chives plus enough for garnish

Instructions

  1. Heat butter in a large dutch oven and cook the onions with some salt for about 3 minutes until they release their aroma.
  2. Stir in the minced garlic and continue to cook for another minute.
  3. Sprinkle flour over the onion and garlic mixture and mix well until the butter is fully absorbed.
  4. Gradually pour in the chicken broth while whisking constantly to avoid lumps.
  5. Add the whole milk and heavy cream and stir to combine.
  6. Put in the cubed potatoes and let the soup simmer until the potatoes are tender enough to pierce with a fork.
  7. While the potatoes cook, fry the chopped bacon until it becomes crispy for both the soup and garnish.
  8. Mash the potatoes inside the pot, making sure to leave some chunks for texture.
  9. Stir in turmeric or saffron to give the soup a beautiful golden color.
  10. Add liquid smoke or smoked paprika to create a rich smoky flavor.
  11. For a slight heat, include a splash of hot sauce or sprinkle red pepper flakes.
  12. Season with salt and pepper according to your taste.
  13. Serve the soup in bread bowls or alongside crusty bread for dipping.

Notes

  • For crisp tops, broil 2–3 minutes at the end

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