There’s nothing quite like a warm bowl of Panera’s Potato Soup — creamy, cozy, and packed with chunks of potato, a hint of onion, and that velvety richness that makes it feel like a hug in a bowl. Whether you’re curled up on the couch or pairing it with a crusty hunk of bread, it’s one of those soups that just feels like home.
This Panera-inspired Potato Soup recipe lets you skip the drive-thru line and make that same creamy, crave-worthy comfort right in your kitchen. It’s easy to pull together, family-friendly, and even better reheated the next day. Pair it with a green salad or grilled cheese, and you’ve got a perfect cozy meal.
Why You’ll Love This Recipe
This soup is thick, creamy, and full of flavor, with tender potatoes, a buttery base, and just the right hint of garlic and onion. Unlike overly heavy versions, this one has balance — rich but not overwhelming, hearty but not greasy.
It’s also totally customizable — add bacon, cheese, chives, or even a dollop of sour cream to suit your taste. Plus, it’s made with real ingredients, no preservatives, and comes together in under an hour.
What You’ll Need
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- ½ cup heavy cream
- 4 cups russet potatoes, peeled and diced
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- Optional toppings: shredded cheddar, bacon bits, green onions, chives, sour cream
Pro Tips
- Use starchy potatoes like russets — they break down and thicken the soup naturally.
- Don’t rush the roux — cooking the butter and flour together gives the soup a smooth base.
- Partially mash some of the potatoes at the end for extra creaminess without losing texture.
- Taste and adjust seasoning as you go — potatoes soak up a lot of flavor.
- Add toppings just before serving so they stay fresh and crisp.
Tools You’ll Need
- Large soup pot or Dutch oven
- Whisk
- Wooden spoon or spatula
- Ladle
- Potato masher (optional)
- Measuring cups and spoons
- Cutting board and knife
Substitutions & Variations
- Vegetarian: Use vegetable broth instead of chicken broth.
- Dairy-free: Swap dairy milk and cream for full-fat oat or coconut milk.
- Add-ins: Stir in cooked bacon, corn, or shredded cheese at the end.
- Thicker soup: Let it simmer uncovered a bit longer or mash more potatoes.
- Spice it up: Add a dash of cayenne or smoked paprika.
Make Ahead Tips
This soup stores beautifully. You can make it up to 3 days in advance and store it in the fridge. It reheats well on the stove or in the microwave. The flavor actually improves after a day or two as it sits.
If freezing, skip the cream until you reheat — dairy can sometimes separate in the freezer. Add cream fresh after thawing and reheating.
Instructions
1. Sauté Onion and Garlic
In a large Dutch oven, melt butter over medium heat. Add chopped onion and cook 3–4 minutes until soft. Stir in garlic and cook for another 30 seconds.
2. Make the Roux
Sprinkle flour over the onions and stir to coat. Cook for 1–2 minutes, stirring constantly, until the flour is golden and fragrant.
3. Add Broth and Potatoes
Slowly whisk in the chicken broth, then add diced potatoes, salt, pepper, and thyme. Bring to a simmer and cook uncovered for 20–25 minutes until potatoes are fork-tender.
4. Stir in Milk and Cream
Reduce heat to low. Stir in milk and heavy cream. Let the soup simmer gently (do not boil) for another 5–10 minutes.
5. Adjust and Serve
Use a potato masher to gently mash some of the potatoes if a thicker texture is desired. Taste and adjust salt or pepper. Serve hot with your favorite toppings.
Leftovers & Storage
Let soup cool before storing in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave. To freeze, store without the cream, then add it after thawing and reheating for the best texture.
Recipe FAQs
1. Can I use red or gold potatoes?
Yes! They’ll hold their shape more, so the soup will be chunkier and slightly less creamy.
2. Is this soup gluten-free?
Not as written (because of the flour), but you can substitute gluten-free flour or cornstarch.
3. Can I add cheese?
Definitely! Stir in shredded cheddar or pepper jack at the end for a cheesy twist.
4. Can I make it in a slow cooker?
Yes! Sauté onions and garlic first, then add all ingredients except milk/cream and cook on low 6–8 hours. Add dairy in the last 30 minutes.
The Final Spoonful
This Panera Potato Soup copycat is everything you crave in a bowl — creamy, comforting, and loaded with flavor.
It’s a guaranteed hit whether you’re meal-prepping for the week or serving up comfort on a cold day.
Give it a try and let me know in the comments how you made it your own — extra bacon? Cheddar overload? I’d love to hear!