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Copycat Panera Potato Soup

Copycat Panera potato soup is thick, silky, and packed with tender potato chunks thanks to partial blending with an immersion blender. Finished with cream cheese, heavy cream, and cheddar for a smooth, restaurant-style 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
  • 1 onion
  • 3 garlic
Soup base
  • 4 cup chicken broth
  • 4 tbsp unsalted butter
  • 1 cup heavy cream
  • 4 oz cream cheese softened
  • 0.75 cup sour cream
Cheddar and seasonings
  • 1.5 cup shredded white cheddar or sharp cheddar
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp garlic powder
For serving
  • 1 bacon bits
  • 0.5 cup extra cheddar
  • 1 chives

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Sauté the aromatics
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the onion for 5 minutes until softened. Add the garlic and cook for 1 minute, stirring to prevent browning.
Simmer until tender
  1. Add the chicken broth and the cubed russet potatoes, bring to a boil, and reduce to a simmer. Simmer for 20 minutes until the potatoes are very tender and easily pierced.
Blend and finish
  1. Use an immersion blender to blend most of the soup until smooth, leaving some chunks for texture. Stir in the softened cream cheese until completely smooth.
  2. Add the heavy cream and sour cream, then stir until fully incorporated. Mix in the shredded cheddar and cook until melted.
  3. Season with salt, white pepper, and garlic powder, stirring until evenly combined. Taste and adjust seasoning if needed.
Serve
  1. Ladle the potato soup into bowls and top with bacon bits, extra cheddar, and chives for serving.

Notes

For the smoothest texture, blend just until creamy and stop while chunks remain—this keeps the rustic feel. Refrigerate leftovers in an airtight container up to 4 days and reheat gently on the stove, stirring often (avoid hard boiling to prevent separation). Freezing is not recommended due to the dairy, but you can swap heavy cream and sour cream for an equal amount of lactose-free dairy for a lactose-friendly option.