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Copycat Panera Potato Soup

Copycat Panera potato soup made silky with an immersion blender and rustic potato chunks. Finished with cream cheese, heavy cream, and sharp cheddar for a thick, spoonable 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes Peeled and cubed.
Aromatics and broth
  • 1 onion Diced.
  • 3 garlic Minced.
  • 4 cup chicken broth
Creamy base
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 4 oz cream cheese Soften before starting.
  • 0.75 cup sour cream
Cheddar and seasonings
  • 1.5 cup shredded white cheddar or sharp cheddar Shredded, for melting.
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp garlic powder
Toppings
  • 1 bacon bits For serving.
  • 1 extra cheddar For serving.
  • 1 chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt butter in a large pot over medium heat, then sauté the diced onion for 5 minutes until softened and glossy.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant and just starting to turn golden at the edges.
Simmer potatoes
  1. Add chicken broth and cubed russet potatoes, then bring to a boil.
  2. Reduce to a simmer and cook for 20 minutes, until the potatoes are very tender and break easily with a spoon.
Blend and finish the soup
  1. Blend most of the soup with an immersion blender until thick and creamy, leaving some chunks for texture.
  2. Stir in softened cream cheese until completely smooth, with no visible lumps.
  3. Add heavy cream and sour cream, stirring until the soup looks silky and evenly combined.
  4. Stir in shredded cheddar until fully melted, then season with salt, white pepper, and garlic powder.
Serve
  1. Ladle the soup into bowls and top each serving with bacon bits, extra cheddar, and chives.

Notes

For extra smooth texture, blend in short pulses and stop once it looks thick like heavy cream, then keep a few potato chunks for bite. Store covered in the refrigerator up to 4 days; reheat gently over low heat, stirring often. Freezing is not recommended because dairy can separate when thawed. For a dairy-light swap, use evaporated milk and Neufchatel instead of heavy cream and cream cheese, then add cheddar for melt and flavor.