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Home » Soups » Copycat Panera Baked Potato Soup

Copycat Panera Baked Potato Soup

November 30, 2016 by Judith Hannemann

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If you love Panera's baked potato soup, you'll love this copycat recipe!

Do you love Panera’s baked potato soup? Then you’ll love this copycat version! It’s so rich and creamy!

Soup Season Is Here

It’s turned very nippy here. Lots of wind, misty rain and dull days.

Looking on the bright side, it’s the perfect weather for soup!

Lately, I’ve found myself preferring soup, salad and crusty rolls for dinner rather than the usual meat-and-potatoes deal.

If you love Panera's baked potato soup, you'll love this copycat recipe!

Rich But Light

While this heading may seem paradoxical, it really isn’t.

This baked potato soup has a rich taste, but at the same time, it’s very light. It relies primarily on the taste of a good chicken stock, tangy cream cheese and a bit of bacon for flavor.

With cream, cream cheese and chicken stock, this wouldn’t convert to a vegan recipe all that easily, but it can be made meat free for lacto-vegetarians by using a good veggie stock and eliminating the bacon. For a bacony flavor, some of the vegetarian soy-based bacon isn’t too bad so you might want to consider using some of that if you desire a smoky flavor in the soup.

If you love Panera's baked potato soup, you'll love this copycat recipe!

Many Versions Of The Same

You will doubtless find many similar recipes for Panera’s Baked Potato Soup on the web.

They all are good and will only differ most times by one or two ingredients or amounts of those ingredients. I based this recipe off of Stephanie’s recipe on Copycat Recipes as it aligned more closely with my tastes. However, I like more creaminess in a soup and I like these types of soups a bit thicker, so I altered her amounts of butter and flour. And of course, I love bacon, so more of that was added!

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The Recipe

 

If you love Panera's baked potato soup, you'll love this copycat recipe!
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Copycat Panera Baked Potato Soup

Do you love Panera’s baked potato soup? Then you’ll love this copycat version! It’s so rich and creamy!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: soups
Cuisine: American
Keyword: baked potato, potato soup
Servings: 6 -8
Calories: 307kcal
Author: Judith Hannemann

Ingredients

  • 4 cups unsalted chicken stock
  • 3 tsp chicken base I use Better Than Bouillon
  • 4 large potatoes peeled & diced into 1-inch cubes
  • 1/4 cup finely chopped onion
  • 1 clove garlic minced
  • 1/4 cup flour
  • 4 tbsp butter
  • 1/2 cup heavy cream
  • 4 oz cream cheese cut in cubes
  • 1/4 cup chopped chives
  • 1/3 cup diced cooked bacon
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Place potatoes, chicken stock and chicken base in a large pot. Bring to a boil, reduce heat, cover and simmer for about 10 minutes, or until potatoes are tender.
  • In another large pot, melt the butter over medium heat. Add the chopped onion and garlic. Cook, stirring frequently, until onion is translucent and aromatic, about 5 minutes.
  • Using a wire whisk, whisk in the flour gradually so no lumps form. Let this "paste" bubble for about 1 minute.
  • Gradually add the stock/potato mixture, stirring well so no lumps form. Cook until liquid thickens, about 5 or so minutes.
  • Add the cream and the cream cheese and stir until cream cheese is melted.
  • Season with the salt and pepper. Add the cooked bacon and chopped chives; heat through.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 8g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 703mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 854IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

If you love Panera's baked potato soup, you'll love this copycat recipe!
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Filed Under: Soups Tagged With: bacon, panera, potato soup

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Reader Interactions

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Comments

  1. Julia Dawn Mason says

    November 30, 2016 at 5:07 pm

    Another way to thicken that soup is to take a few pieces of the potato and mash them with a fork and put it back into the soup

    • Judith Hanneman says

      November 30, 2016 at 6:54 pm

      Great tip!!!

  2. Terri Weir says

    November 30, 2016 at 7:32 pm

    Looks absolutely scrumptious! I’ll be making this delicious soup! <3

    • Judith Hanneman says

      November 30, 2016 at 10:33 pm

      You’ll love it Teri!!

  3. Cheryl Ross says

    December 7, 2016 at 4:55 pm

    Working late all this week so just made this wonderful soup this morning. Something to look forward to when I get home in the evenings

    • Judith Hanneman says

      December 7, 2016 at 5:19 pm

      You will love this! It’s really a meal in itself!!

  4. Angie Buck says

    December 9, 2016 at 5:28 pm

    Any idea if this recipe doubles nicely? I have 8 potatoes left over from Thanksgiving and they simply must go!

    • Judith Hanneman says

      December 9, 2016 at 5:33 pm

      It should double up great IMO. I’ve never done it, but there’s no reason it shouldn’t!! You could use 1/2 those potatoes to do “smashed” potatoes–if they were baked potatoes.http://bakeatmidnite.com/loaded-smashed-potatoes/

  5. Psgardner says

    December 10, 2016 at 2:20 am

    What type of potato will work best with this soup?

    • Judith Hanneman says

      December 10, 2016 at 3:03 am

      I used russet, but all-purpose potatoes would work well too. I’d avoid anything with a waxy texture like Yukon Gold or reds.

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