Panera Bread's potato soup is legendary. That creamy, cheesy, perfectly-seasoned goodness has captivated taste buds for years. But what if you could recreate that magic at home? This guide will walk you through a delicious copycat recipe, answering all your burning questions about replicating this comforting classic. Get ready to ditch the takeout and embrace the cozy aroma of homemade Panera-style potato soup!
What Makes Panera's Potato Soup So Special?
Panera's success isn't just about potatoes. Their soup achieves its unique character through a masterful blend of creamy texture, sharp cheddar cheese, subtle bacon flavor, and perfectly balanced seasonings. It's a symphony of flavors, not just a simple potato soup. This copycat recipe aims to capture that very essence.
How to Make Panera Bread Potato Soup at Home: A Step-by-Step Guide
This recipe focuses on achieving the signature Panera taste using readily available ingredients.
Ingredients:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups russet potatoes, peeled and cubed
- 6 cups chicken broth (low sodium preferred)
- 1 cup milk (whole milk for extra creaminess)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons bacon bits (or crumbled cooked bacon)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup heavy cream for extra richness
Instructions:
- Sauté aromatics: Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Add potatoes and broth: Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Blend for creaminess (optional): For a smoother, Panera-like consistency, carefully transfer about half of the soup to a blender and blend until smooth. Return the blended portion to the pot. (Alternatively, you can use an immersion blender directly in the pot).
- Stir in remaining ingredients: Stir in milk, cheddar cheese, bacon bits, thyme, salt, and pepper. Heat until cheese is melted and the soup is heated through. Stir in heavy cream for an extra decadent touch if desired.
- Serve and enjoy: Ladle the soup into bowls and garnish with extra bacon bits, chives, or a swirl of cream.
What are the best potatoes for Panera Bread Potato Soup?
Russet potatoes are ideal for this recipe. Their starchy nature creates a creamy texture when cooked and blended, which is key to replicating Panera's signature soup consistency. Yukon golds could also be used, but they will yield a slightly less creamy result.
Is Panera Bread's potato soup vegetarian?
No, Panera Bread's potato soup traditionally includes bacon. However, you can easily make a vegetarian version by omitting the bacon bits.
Can I make Panera Bread Potato Soup in a slow cooker?
Yes! You can adapt this recipe for a slow cooker. Sauté the onions and garlic as directed, then add the potatoes, broth, thyme, salt, and pepper to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in milk and cheese during the last 30 minutes of cooking.
Does Panera Bread's potato soup have cream?
While not explicitly listed as an ingredient on Panera's menu, the creamy texture suggests the use of cream or milk, or a combination of both. This recipe uses milk for creaminess, with the option to add heavy cream for an even richer consistency.
Why is my copycat Panera potato soup not creamy?
Several factors can affect creaminess. Ensure you're using starchy potatoes like russet, blend a portion of the soup for a smoother texture, and use whole milk or add heavy cream for extra richness. The amount of liquid can also impact creaminess; if it's too thin, simmer longer to reduce liquid.
This copycat recipe is designed to bring the delightful experience of Panera's potato soup into your own kitchen. Enjoy the warmth and deliciousness! Remember to adjust seasoning to your preference. Happy cooking!
