Panera baked potato soup is Yukon Gold potatoes simmered in chicken broth with bacon, onion and garlic, thickened with a butter and cream roux, then finished with cream cheese. One pot, 40 minutes, serves 6 at 301 calories.
Mashing only half the potatoes instead of blending the whole pot is the step that gives you the Panera texture. The mashed half releases starch into the broth and thickens it into something velvety, while the unmashed half stays in chunks so every spoonful has something to bite. Blend the whole pot and you get baby food. Leave it all chunky and the broth stays thin.
The roux gets built in a separate saucepan from the soup, which sounds like extra washing up but solves a real problem. Making a roux in a pot full of potatoes and broth means the flour clumps against the wet ingredients before it has a chance to cook into the fat. Built separately with just butter, flour and cream, it goes in smooth and thickens the whole pot evenly.
Panera Baked Potato Soup
Course: Soups, DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes30
minutes301
kcalDiced Yukon Gold potatoes simmered in chicken broth with bacon bits, onion, garlic, oregano and parsley, thickened with a butter and heavy cream roux made separately, then finished with cream cheese. Topped with cheddar, chives and more bacon.
Ingredients
2 tablespoons olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1/2 cup cooked bacon bits
4 large Yukon Gold potatoes, peeled and diced
1 teaspoon dried oregano
1 teaspoon dried parsley
4 to 6 cups low-sodium chicken broth
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup heavy cream
4 ounces cream cheese, room temperature
1/2 teaspoon salt
1/2 teaspoon black pepper
Chives, extra bacon bits and shredded cheddar for garnish
Directions
- Sauté the aromatics:Heat olive oil in a Dutch oven over medium heat. Cook the onion for 2 to 3 minutes, then add the garlic and cook for 1 minute, stirring constantly.
- Cook the potatoes:Add the potatoes, bacon bits, oregano and parsley. Pour in enough chicken broth to cover the potatoes. Cook on medium heat for 12 to 15 minutes until fork tender.
- Make the roux separately:In a medium saucepan, melt the butter and whisk in the flour until combined. Gradually add the heavy cream, whisking until smooth. Cook on low until it simmers and thickens.
- Thicken and mash:Pour the roux into the pot with the potatoes and stir. Use a potato masher to mash about half the potatoes, leaving chunks.
- Finish and serve:Stir in the cream cheese until melted. If too thick, add more broth. Season with salt and pepper. Serve topped with chives, bacon and shredded cheddar.
FAQs
What potatoes work best for this soup?
Yukon Gold. They sit in the middle between starchy and waxy, so they hold their shape in chunks but also mash into a creamy texture when you want them to. Russets turn to mush too fast, and red potatoes do not cream well. If your store labels them as yellow potatoes instead of Yukon Gold, they are the same thing.
Why is my potato soup runny?
Either not enough potatoes were mashed, or the roux did not thicken before it went into the pot. Mash at least half the potatoes so the starch does the work. If you skipped the roux step entirely, that explains it too. Adding a roux and mashing is a double thickener, and you need both for the Panera consistency.
Do you peel the potatoes?
Yes. Peeling is what makes the soup smooth and creamy when you mash. Leaving the skins on gives a more rustic texture that some people like, but it is not the Panera version. Peel them before dicing.
Can you make this in a slow cooker?
Yes. Add everything except the roux and cream cheese to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Make the roux on the stove at the end, stir it in, mash the potatoes, and finish with the cream cheese. It does not work as well without that last stovetop step.
How do you store and freeze this soup?
Fridge for up to 5 days in a sealed container. It freezes well in ziplock bags with the air squeezed out for several months. Thaw overnight in the fridge and reheat on the stove or in the microwave for 60 to 90 seconds. Add a splash of broth when reheating since it thickens as it sits.
