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Copycat Panera Potato Soup

Copycat Panera potato soup with silky blended base and rustic potato chunks, finished with melty cheddar and a creamy sour cream swirl. Made in one pot with simmer-tender potatoes for a thick, spoonable texture.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 3 garlic Minced.
Broth and cream base
  • 4 cup chicken broth Use low-sodium if preferred.
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 4 oz cream cheese Softened.
  • 0.75 cup sour cream
Cheddar and seasonings
  • 1.5 cup shredded white cheddar or sharp cheddar Shred for best melt.
  • 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 and simmer
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 5 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  3. Add the chicken broth and cubed russet potatoes, bring to a boil, then reduce to a simmer and cook for 20 minutes until very tender.
Blend and finish creamy
  1. Blend most of the soup with an immersion blender, leaving some potato chunks for texture.
  2. Stir in the softened cream cheese until completely smooth.
  3. Stir in the heavy cream and sour cream to fully combine.
  4. Stir in the shredded cheddar and cook until melted, then season with salt, white pepper, and garlic powder.
Serve
  1. Ladle into bowls and top with bacon bits, extra cheddar, and chives.

Notes

For the silkiest texture, blend the soup while it’s hot and keep a visible portion of chunks so it still feels hearty. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth or milk if it thickens. Freezing is not recommended because cream-based soups can separate after thawing. For a lighter option, swap half-and-half for the heavy cream while keeping the cream cheese and sour cream for thickness.