Baked Potato Soup
Updated
Updated
This Baked Potato Soup recipe is like a classic baked potato with all your favorite fixings, transformed into a rich, creamy, incredibly tasting soup. I like to enjoy it on its own or with some bread to mop up the last bits in the bowl!
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5 STAR REVIEW
Copycat Panera Baked Potato Soup
This baked potato soup used to be served at Panera Bread, but has since been taken off the menu, which is a shame because it was amazing. If you miss it like I do, you’re in luck—now you can make it at home.
If you love a classic baked potato or twice baked potatoes, you will love this recipe. It’s got all the same components and more, converted into a rich, creamy, wonderful tasting soup. And I won’t judge you if you go back for a second or third bowl!
Helpful Tips
- If you don’t have a handheld immersion blender, use a regular blender. You’ll need to transfer the soup to the blender in batches and then back to the pot, and be extra careful since it’ll be hot.
- I prefer a bit of texture in the soup, but if you want it to be super smooth, you can also pass the purée through a sieve.
- The potatoes should be tender but not completely falling apart when you blend the soup.
- When you add the half-and-half and cream cheese, be sure to keep the heat on low and avoid boiling the soup at this point, as that can cause the cream to curdle.
- Use low-sodium broth to control the saltiness. If you don’t use low sodium, you may want to omit the extra salt.
Baked Potato Soup
Ingredients
- 1 tbsp unsalted butter
- 5 slices thick-cut bacon, diced
- 1 medium yellow onion, diced
- 2 scallions, diced (white and green parts separated)
- 2 tsp coarse salt, divided
- 3 tbsp flour
- ¼ tsp celery seeds
- ¼ tsp white pepper
- 1¼ lbs. russet potatoes, peeled and cut into 1/2-inch pieces
- 3½ cups low sodium chicken broth
- 1 cup half-and-half
- 2 oz. cream cheese
- 1 tbsp grated Parmesan cheese
- few dashes of hot sauce
- freshly shredded cheddar cheese, crispy bacon, diced scallion greens, for garnish
Instructions
- In a large pot, melt the butter over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Using a slotted spoon, transfer bacon to a towel lined plate to drain.
- Reduce the heat to medium and add in the onion, scallion whites, and 1 tsp of the salt. Sauté until the onion has softened, 3 to 5 minutes.
- Stir in the flour, celery seeds, and white pepper until combined and no white patches of flour remain.
- Add in the potatoes, chicken broth, and the remaining teaspoon salt.
- Bring to a boil, then reduce heat to a gentle bubble. Simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Using a handheld immersion blender, blend the soup right in the pot until desired consistency is reached. (I like mine with a bit of texture, not completely smooth.)
- Reduce heat to low. Stir in the half-and-half, cream cheese, Parmesan, scallion greens (reserving some for garnish), hot sauce, and half of the cooked bacon. Stir until incorporated and warmed through. Taste, and adjust seasoning if necessary.
- Ladle into bowls and top with freshly shredded cheddar cheese, the remaining crispy bacon, and diced green scallions.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Baked Potato Soup Step by Step
Cook the bacon: In a large pot, cook 4 slices bacon in 2 tbsp butter until crisp. Transfer to a paper towel-lined plate to drain.
Cook the onions: Add 1 onion and the scallion whites with some salt and sauté until softened.
Cook the potatoes: Stir in 3 tbsp flour, ¼ tsp celery seeds, and ¼ tsp white pepper until no white patches of flour remain. Add 1¼ lbs. potatoes, 3½ cups broth, and more salt. Bring to a boil, then reduce to a simmer until the potatoes are tender.
Blend the soup: Blend the soup with an immersion blender until the desired consistency is reached.
Add remaining ingredients: Reduce the heat to low, then stir in 1 cup half-and-half, 2 oz. cream cheese, 1 tbsp Parmesan, scallion greens, hot sauce, and half of the crispy bacon. Stir until warmed through. Taste and adjust if necessary.
Enjoy: Ladle into bowls and top with freshly shredded cheese, bacon, and green scallions.
Serving Suggestions
This baked potato soup recipe can be enjoyed as-is or with a side of Dutch oven bread to soak up all the goodness.
I also love this as part of a soup and salad combo or soup and sandwich combo. For salads, it pairs nicely with my classic side salad or Caesar salad, and for sandwiches, you can’t go wrong with a juicy tomato sandwich or everyone’s favorite, an ooey-gooey, classic grilled cheese.
How to Store
Store leftover baked potato soup in an airtight container in the fridge for up to 4 days.
Creamy soups like this one don’t freeze the best, so the texture may change and be a bit grainy, but if you must, you can freeze it for up to 2 months in an airtight container. Thaw overnight in the fridge.
The best way to reheat this soup is on low on the stovetop. Avoid bringing it to more than a low simmer. Top with garnishes and enjoy.
More Cozy Soup Recipes:
- Corn Chowder
- Chicken Alfredo Tortellini Soup
- Hungarian Mushroom Soup
- Tomato Soup
- Broccoli Cheddar Soup
It’s the best!
Easier to make when everything is lined up. You will be amazed how good this is. Certainly a keeper on those cold days!!