Copycat Panera Baked Potato Soup
Prep time
Cook time
Total time
Serves: 6-8
  • 4 cups unsalted chicken stock
  • 3 tsp chicken base (I use Better Than Bouillon)
  • 4 large potatoes, peeled & diced into 1-inch cubes
  • ¼ cup finely chopped onion
  • 1 clove garlic, minced
  • ¼ cup flour
  • 4 tbs butter
  • ½ cup heavy cream
  • 4 oz cream cheese, cut in cubes
  • ¼ cup chopped chives
  • ⅓ cup diced cooked bacon
  • ½ tsp salt
  • ¼ tsp pepper
  1. 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.
  2. 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.
  3. Using a wire whisk, whisk in the flour gradually so no lumps form. Let this "paste" bubble for about 1 minute.
  4. Gradually add the stock/potato mixture, stirring well so no lumps form. Cook until liquid thickens, about 5 or so minutes.
  5. Add the cream and the cream cheese and stir until cream cheese is melted.
  6. Season with the salt and pepper. Add the cooked bacon and chopped chives; heat through.
Recipe by The Midnight Baker at