Panera Bread Baked Potato Soup – Copycat Recipe
This comforting, creamy baked potato soup is a delicious copycat of the famous Panera Bread version. Loaded with tender potatoes, savory bacon, and a rich cheese base, it’s perfect for chilly days and pairs wonderfully with a warm baguette! 🍞🥔🧀
Recipe Details
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| Servings | 4 servings |
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- In a large pot, combine the diced potatoes, onion, and chicken broth. Bring to a boil over medium-high heat.
- Reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Using a potato masher, mash the potatoes slightly to thicken the soup but leave some chunks for texture.
- Stir in the heavy cream, cheddar cheese, and crumbled bacon. Cook for an additional 5 minutes until heated through and the cheese has melted.
- Season with salt and pepper to taste. Serve hot, garnished with chives if desired.
Nutrition Information
| Calories | 400 calories |
|---|---|
| Fat | 25g fat |
| Carbohydrates | 35g carbohydrates |
| Protein | 10g protein |
Handy Tips
- For a thicker soup, blend a portion of the soup and return it to the pot.
- Feel free to add more toppings such as sour cream or additional cheese for extra flavor.
Ingredient Swaps
- Heavy Cream: Use half-and-half or whole milk for a lighter version.
- Cheddar Cheese: Substitute with Monterey Jack or Pepper Jack for a different flavor profile.
