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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!
Servings: 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
- 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
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.
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