Panera Bread Potato Soup Recipe

This Panera Bread Potato Soup Recipe is a velvety, hugging-in-a-bowl classic—the exact meal I crave when I need comfort food that feels like a warm blanket. A perfect combo of tender Russet potato chunks, smoky bacon bits, and a rich, cream cheese-infused broth, it is a soup that masters the art of texture. Ideally the soup should be partially blended before serving to create that signature balance of velvety broth and tender, chunky potato bites.

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Panera Bread Potato Soup Recipe Ingredients

• 4 cups (1L) chicken broth or stock
• 4 large Russet potatoes, peeled and cut into 1/2-inch cubes
• 1/4 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) cream cheese, softened to room temperature
• 1/2 cup heavy cream or half and half
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme (optional)
• 6 slices bacon, cooked crispy and crumbled
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp fresh chives or green onions, chopped

How To Make Panera Bread Potato Soup Recipe

1. Simmer the Base: In a large stockpot or Dutch oven, combine the chicken broth, peeled and cubed potatoes, chopped onion, minced garlic, salt, pepper, and thyme. Bring the mixture to a boil over medium-high heat.
2. Cook the Potatoes: Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes. The potatoes should be very tender and easily pierced with a fork.
3. Mash and Thicken: Use a potato masher to gently mash about half of the potatoes directly in the pot. This releases the starch and thickens the soup while leaving plenty of satisfying chunks for texture.
4. Prepare the Cream Cheese: In a separate medium bowl, place the softened cream cheese. Slowly whisk in the heavy cream a little at a time until the mixture is smooth and lump-free. (Tempering the cream cheese like this prevents it from curdling in the hot soup).
5. Combine: Pour the cream cheese mixture into the soup pot. Stir gently and simmer on low heat for 5 to 10 minutes until the soup is thick, creamy, and uniform. Do not let it come to a rolling boil once the dairy is added.
6. Serve: Ladle the hot soup into bowls. Top generously with shredded cheddar cheese, crumbled bacon, and fresh chives.

Recipe Tips

• The Cream Cheese Secret: Many potato soup recipes use a flour roux, but Panera’s distinct tangy richness and silky texture come from cream cheese. Ensure it is fully softened before mixing to avoid white specks in your soup.
• Potato Choice: Russet potatoes are mandatory here. Their high starch content is what thickens the soup naturally as they break down. Waxy potatoes like red or Yukon gold won’t provide the same creamy consistency.
• Consistency Check: If the soup is too thick for your liking, add a splash of extra chicken broth or milk. If it’s too thin, mash a few more of the potato cubes.
• Bacon Flavor: For an extra layer of flavor, sauté the onions in a little reserved bacon grease before adding the broth and potatoes.

What To Serve With Panera Bread Potato Soup

Potato soup accompaniments are hearty, rustic additions frequently served to turn a simple bowl into a filling meal. Ideally the sourdough bread bowl should be toasted slightly in the oven to prevent the rich, heavy soup from making the crust soggy too quickly.

• A hollowed-out sourdough bread bowl (the classic choice)
• A crisp Panera Bread Greek Salad
• Warm baguette slices for dipping
• Panera Bread Green Tea to cut the richness

How To Store Panera Bread Potato Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The soup will thicken significantly as it cools.
• Reheat: Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the texture.
• Freeze: Freezing is not recommended. Soup containing cream cheese and potatoes tends to separate and become grainy/mushy when thawed and reheated.

Panera Bread Potato Soup Nutrition Facts

• Calories: 380 kcal (per serving)
• Carbohydrates: 32g
• Protein: 12g
• Fat: 24g
• Fiber: 3g
• Sugar: 4g

Nutrition information is estimated per serving based on 6 servings.

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