Panera Potato Soup Recipe
This creamy potato soup is inspired by Panera's iconic recipe. It's warm, comforting, and easy to make in under 30 minutes. Ideal for meal prep and cold days!
Equipment
- - Large pot
- - Immersion or standard blender
- Ladle
- - Knife & cutting board
Ingredients
- - 4 large russet potatoes peeled and diced
- - 1 medium yellow onion diced
- - 2 garlic cloves minced
- - 4 cups chicken or vegetable broth
- - 1 cup heavy cream
- - 1 cup shredded cheddar cheese
- - 1 teaspoon salt
- - ½ teaspoon black pepper
- - ½ teaspoon paprika
- - 2 tablespoons olive oil
- - Fresh chives or scallions for garnish
- - Optional toppings: cooked bacon sour cream, extra cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (5 minutes).
- Add garlic and cook 1 minute more.
- Stir in potatoes, broth, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer 15–20 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and cheese. Heat gently until cheese melts.
- Serve hot with desired toppings.
Notes
- For a lighter version, use half-and-half or dairy-free cream.
- Add diced ham or bacon for extra heartiness.
- Leftovers freeze beautifully for up to 3 months.
- Add diced ham or bacon for extra heartiness.
- Leftovers freeze beautifully for up to 3 months.