This is my at-home version of the baked potato soup you queue up for at Panera. It’s creamy, chunky, and loaded with crispy bacon, sharp cheddar, and fresh green onions. The whole thing cooks in one pot and lands on the table in under an hour.

Weeknight comfort that actually tastes like the restaurant bowl, without leaving your kitchen.

What Makes This Potato Soup So Good

The texture gets built two ways: a quick butter-and-flour roux gives it body, then mashing some of the potatoes right in the pot makes it thick the honest way. No vats of heavy cream required.

That salty bacon hits in two places. You crisp it first so the bites stay crunchy, and the rendered fat starts the whole flavor base.

It’s one of those soups that genuinely improves overnight, so a Monday cook makes a really easy Tuesday reheat.

Ingredients

6 slices thick-cut bacon: smoked bacon gives the best savory punch, turkey bacon works in a pinch.
1 small yellow onion: finely diced, about 3/4 cup.
2 celery ribs: chopped small, they add a quiet earthy note you’ll miss if you skip them.
2 cloves garlic: minced, not too fine so it doesn’t scorch.
4 tbsp unsalted butter: salted butter is fine, just dial back the added salt a touch.
1/4 cup all-purpose flour: this builds the roux that thickens the soup.
4 cups low-sodium chicken broth: vegetable broth keeps it vegetarian if you swap the bacon for smoked paprika.
2 lbs russet potatoes: about 4 medium, peeled and cut into 3/4‑inch cubes. Russets break down just enough to make the soup creamy without turning to paste.
1 tsp fine sea salt: plus more to taste at the end.
1/2 tsp black pepper: freshly ground, adjust as you like.
2 cups whole milk: half‑and‑half makes it richer, 2% still works but the soup will be a little thinner.
1 1/2 cups shredded sharp cheddar: plus more for serving.
1/2 cup sour cream: full‑fat sour cream brings that tang Panera bowls have.
1/4 cup thinly sliced green onions: plus extra for topping.

Variations / Substitutions

Make it vegetarian: skip the bacon, sauté the veg in 2 tbsp butter and use vegetable broth. Stir in 1/2 tsp smoked paprika with the flour for depth.
Swap the potato: Yukon Golds give an even creamier, buttery bite. Leave the skins on if you like more texture.
Dairy‑free: use oat milk or unsweetened almond milk, a good vegan cheddar, and a spoonful of coconut cream in place of sour cream. The soup will be slightly thinner so let it simmer a minute longer.
Add some heat: a pinch of cayenne or a few dashes of hot sauce stirred in with the cheese wakes everything up.
Lighten it up: reduce butter to 2 tbsp and use 2% milk and light sour cream. The soup stays creamy but loses a little of the luxe mouthfeel.

If you’re in the mood for a smoother, more elegant potato soup, my Potato Leek Soup is the one to grab. No bacon, just pure silky potato goodness.

How to Make Panera Potato Soup

Step 1: Crisp the Bacon

Place a large Dutch oven or heavy-bottomed pot over medium heat. Lay in the 6 slices of bacon and cook for 6 to 8 minutes, turning once, until the strips are deeply golden and the fat has rendered out. Transfer the bacon to a paper towel‑lined plate, leaving about 1 tablespoon of drippings in the pot. Reserve the rest of the drippings in a small bowl.

The bacon should snap when you break a piece, not bend. If it’s still floppy, give it another minute — the crunch matters later when it hits the soup.

Step 2: Sauté the Aromatics

Drop the 4 tbsp butter into the pot with the reserved bacon drippings and let it melt over medium heat. Add the diced onion and chopped celery and cook, stirring often, for 4 to 5 minutes, until the onion turns translucent and the celery softens. Stir in the minced garlic and cook just 30 seconds more, until it smells fragrant but hasn’t taken on any color.

Step 3: Build the Creamy Base

Sprinkle the 1/4 cup flour over the vegetables and stir continuously for 1 minute. The mixture will look pasty and smell a little nutty — that’s the roux doing its job. Slowly pour in the 4 cups chicken broth while whisking to keep lumps from forming. Add the cubed potatoes, 1 tsp salt, and 1/2 tsp pepper. Raise the heat to high and bring the soup to a boil, then immediately lower the heat to a gentle simmer. Cover and cook for 15 to 20 minutes, or until the potatoes slide right off a fork when poked.

The broth will look thin at first. That’s fine — the potatoes release starch as they cook, and the mashing step next thickens everything fast.

Step 4: Mash Some of the Potatoes

Once the potatoes are fork‑tender, take the pot off the heat. Use a potato masher to mash directly in the pot, breaking up about half the potatoes while leaving plenty of whole chunks for bite. You’re not going for a puree, just enough smashed potato to thicken the broth into a creamy, chunky soup. If you prefer an even thicker texture, ladle out 2 cups of the soup, blend it until smooth, then stir it back in.

Step 5: Finish with the Creamy Ingredients

Return the pot to low heat. Stir in the 2 cups milk, 1 1/2 cups shredded cheddar, and 1/2 cup sour cream. Crumble or chop the cooked bacon, reserving a small handful for topping, and stir the rest into the soup. Keep the heat low — a strong boil after the dairy goes in can make the cheese seize up. Let everything warm through for about 3 minutes, just until the cheese melts and the soup is steaming. Taste and add extra salt or pepper if needed.

Step 6: Ladle and Load the Bowls

Ladle the hot soup into wide bowls. Pile the reserved crispy bacon on top, add an extra shower of cheddar, a dollop of sour cream, and a thick scatter of green onions. Crack a little more black pepper right over the top and serve it while it’s still steaming.

Tips for the Best Baked Potato Soup

Pick russets, not waxy potatoes.: Red or fingerling potatoes won’t break down enough to give the soup that natural creaminess. Russets hit the sweet spot between starch and structure.
Don’t skip the partial mashing.: It’s what makes the soup feel like a loaded baked potato without throwing a pint of heavy cream at the problem.
Keep extra bacon on the side.: Bacon softens in the fridge, so store any topping bacon separately and sprinkle it on just before serving, even for leftovers.
Thin it as needed.: The soup thickens a lot as it sits. When reheating, add a splash of milk or broth until the consistency loosens back up.

Simmer times by potato cube size:

Cube size	Simmer time (covered)
1/2 inch	12 to 15 minutes
3/4 inch	15 to 20 minutes
1 inch	20 to 25 minutes

Storing and Reheating Leftovers

Refrigerate: cool the soup completely, then store in airtight containers for up to 4 days. The flavor gets better overnight.
Reheating: warm gently over low heat on the stovetop, stirring often. Add a splash of milk if the soup feels too thick.
Freezing: dairy soups can separate when thawed, so freeze before adding the milk, cheese, and sour cream if you want to prep ahead. Fully prepare the soup through Step 4, chill, then freeze for up to 2 months. Thaw overnight in the fridge, reheat, and stir in the dairy ingredients fresh.

What to Serve with Panera Potato Soup

A crisp, acidic salad cuts through the richness perfectly — arugula with a lemon‑shallot vinaigrette or a simple wedge salad with blue cheese dressing. For something to dunk, a warm, crusty baguette or soft pretzel rolls soak up every last spoonful.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes. Crisp the bacon first, then add everything except the milk, cheese, and sour cream to the slow cooker. Cook on low 6‑8 hours or high 3‑4 hours until potatoes are tender. Mash, then stir in the dairy and bacon right before serving.

Can I use pre‑shredded cheese?

A block you shred yourself melts much smoother. Pre‑shredded cheese often has anti‑caking agents that can leave a slightly grainy texture in the soup.

How do I make it gluten‑free?

Swap the all‑purpose flour for 2 tablespoons cornstarch dissolved in 3 tablespoons cold water. Stir it in after the potatoes are tender and simmer for 1 minute, then proceed with the dairy.

Why did my soup turn out grainy?

The heat was likely too high when you added the cheese or sour cream. Keep the pot on low once the dairy goes in and stir just until everything is warm and melted.