Baked Potato Soup

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This copycat Panera Baked Potato Soup is like a classic baked potato with all your favorite fixings, transformed into a rich, creamy, and incredibly tasty soup. Enjoy on its own or with some bread to mop up the last bits in the bowl!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: baked potato soup, baked potato soup recipe, panera baked potato soup

Servings:

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.

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