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Panera Potato Soup Recipe

Panera Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 418
Ingredients Method Notes

Ingredients
  

  • 6 slices thick-cut bacon
  • 1 small yellow onion, finely diced
  • 2 celery ribs, chopped small
  • 2 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 lbs russet potatoes, peeled and cubed (3/4‑inch)
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 2 cups whole milk
  • 1 1/2 cups shredded sharp cheddar, plus extra for serving
  • 1/2 cup sour cream
  • 1/4 cup thinly sliced green onions, plus extra for serving

Method
 

  1. Cook bacon in a large pot over medium heat until crispy, about 6‑8 minutes. Transfer to paper towels, leaving 1 tbsp drippings in the pot.
  2. Add butter to the pot with the drippings and melt. Sauté onion and celery 4‑5 minutes until soft, then add garlic and cook 30 seconds.
  3. Stir in flour and cook 1 minute. Whisk in broth, then add potatoes, salt, and pepper. Bring to a boil, then simmer covered 15‑20 minutes until potatoes are tender.
  4. Remove from heat. Mash about half the potatoes directly in the pot for a chunky, creamy texture.
  5. Return to low heat. Stir in milk, cheddar, sour cream, and crumbled bacon (reserve some for topping). Warm 3 minutes until cheese melts.
  6. Ladle into bowls and top with reserved bacon, extra cheese, sour cream, and green onions.

Notes

This soup thickens substantially as it cools. Stir in a little warm milk or broth when reheating to bring it back to the right spoon‑coating consistency. The bacon and cheese toppings are best added fresh, so store them separately if you’re planning on leftovers.