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Creamy Cozy Panera Potato Soup Recipe Easy Homemade Comfort Food

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A creamy, comforting potato soup inspired by Panera’s classic recipe, made with simple ingredients and a velvety texture perfect for cozy nights.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 3 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups (32 fl oz) chicken broth (low-sodium preferred)
  • 1 ½ cups (12 fl oz) whole milk
  • 1 cup shredded sharp cheddar cheese
  • 4 slices bacon, cooked crisp and crumbled
  • Salt and freshly ground black pepper, to taste
  • Fresh chives or green onions, chopped (optional)

Instructions

  1. Peel and dice the russet potatoes into roughly 1-inch cubes. Chop the onion finely and mince the garlic cloves. Cook bacon slices in a skillet over medium heat until crisp, then drain on paper towels and crumble once cooled. Set aside.
  2. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until translucent and soft but not browned. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the diced potatoes to the pot and pour in the 4 cups of chicken broth. Increase heat to medium-high and bring to a gentle boil. Once boiling, reduce heat to medium-low and simmer uncovered for 15-20 minutes, or until potatoes are tender when poked with a fork.
  4. While potatoes cook, melt remaining 1 tablespoon of butter in a small saucepan over medium heat. Whisk in the 3 tablespoons of flour and cook for about 2 minutes, stirring constantly, until it turns a light golden color.
  5. Slowly whisk the roux into the simmering soup, stirring constantly to prevent lumps. Pour in the 1 ½ cups of whole milk and stir to combine. Continue simmering gently for 5-7 minutes until the soup thickens.
  6. Use an immersion blender to puree about half of the soup right in the pot, leaving the rest chunky. If using a regular blender, carefully transfer half the soup in batches and blend until smooth, then return to the pot.
  7. Reduce heat to low and stir in the shredded sharp cheddar cheese until melted and smooth. Season with salt and pepper to taste. Stir in most of the crumbled bacon, reserving some for garnish.
  8. Ladle the soup into bowls and sprinkle with the remaining bacon and chopped fresh chives or green onions. Serve hot.

Notes

Use firm, starchy russet potatoes for best texture. For vegetarian version, substitute chicken broth with vegetable broth and omit bacon. To keep soup creamy, do not overheat after adding cheese. If soup thickens too much, stir in a splash of broth or milk. Blending half the soup creates a velvety texture with chunks. Freshly shredded sharp cheddar melts better than pre-shredded. Store leftovers in airtight container in fridge up to 3 days or freeze up to 3 months.

Nutrition

Keywords: potato soup, creamy potato soup, Panera potato soup, comfort food, homemade soup, easy soup recipe, bacon potato soup

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