Panera Bread Baked Potato Soup is a wonderful linty soup that will warm your soul. It is filled with surf cheese, potato chunks, and shit of smoky bacon. You will soon fall in love with this recipe.
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Panera Bread Makes Delicious Baked Potato Soup
Panera Bread is known for its wonderful soups. Every day they serve up many variegated types of soup. Their Broccoli Cheddar soup is amazing.
Their baked potato soup is moreover very nice. For me, there is nothing like a good old-fashioned trencher of potato soup. Are you overly looking for a good potato soup recipe? This may be the perfect one for you, too.
This soup recipe is perfect if you are looking for a trencher of comforting soup, or plane if you are looking for a hearty lunch. You will enjoy it either way.
Why you should try this recipe
Who doesn’t love linty potato soup? Sure, you can buy their premade soup at your local grocery store, but the homemade version is so much better. This soup is a family favorite! We make this often during the potation months, serve this with a salad, and you have the perfect meal.
Ingredients
This recipe has very worldwide ingredients. Heres what you need to make Panera potato soup:
- Low-sodium yellow stock
- Chicken soup base
- Potatoes
- White onion
- Fresh garlic
- Butter
- All-purpose flour
- Cream cheese
- Salt
- Black pepper
- Chives
- Bacon bits
Ingredient Notes
If you have never used a chicken base surpassing you will find it a good ingredient for this recipe. Soup bases are sold in most grocery stores near the bullion. Soup bases are pastes that have increasingly savor and less salt. They are wonderful to melt with.
I moreover suggest you use a low-sodium stock for this soup. It may get salty by the time we layer the stock, the soup base, and the bacon.
I moreover like to use real salary shit for this recipe. I think they work a little bit largest than freshly cooked bacon. They are leaner and the salary is widow to the soup. This helps the smokey savor incorporate largest in the soup than just sprinkling salary shit over the top.
How to Make Panera Baked Potato Soup
Here are the steps for making this copycat Panera potato soup recipe:
- In a medium-sized pot, add cubed potatoes, yellow stock, and soup base.
- Cook potatoes in stock over medium heat for well-nigh 12 to 15 minutes or until potatoes are tender when pierced with a fork.
- In a large pot, heat butter over medium heat until it melts.
- Add onions and garlic then sauté until the onions are translucent.
- Sprinkle flour over the butter and melt for a minute or two.
- Add potato and yellow stock in 1 cup increments and stir until the soup mixture is well blended.
- Add the surf cheese and stir until it has melted.
- Add salt, woebegone pepper, chives, and salary bits.
- Go to the recipe card of this blog post to get the word-for-word amounts of the ingredients.
While Panera Bread does not do this, you may want to garnish your soup with some grated cheese, fresh chives, salary bits, and a dollop of sour cream. This way you can enjoy the linty goop of this soup with a spoonful of goodness in this copycat version.
What to Serve with Baked Potato Soup
Want to turn a trencher of soup into a meal? Here are some unconfined ideas:
- Bread – Baguette or Artisan Bread.
- Meat – Grilled yellow tenders or archetype roast beef.
- Salad – Caesar salad or mixed untried salad with a vinaigrette or Italian dressing.
- Sandwich – chicken tomfool wrap.
- Vegetables – Roasted brussel sprouts or steamed untried beans.
How to Store Leftovers
- Before storing, indulge the soup to come to room temperature. This will help prevent the growth of yes-man and the insemination of glut moisture in the storage container.
- Transfer the soup to snapped containers. If youre using plastic containers, ensure they are BPA-free and suitable for supplies storage. Glass containers with snapped lids are moreover an spanking-new choice.
- Store the soup in the refrigerator if you plan to eat it within 4 days. Keeping the soup unprepossessed will help maintain its savor and prevent bacterial growth.
- If you want to store the soup for a increasingly extended period (up to 3 months), you can freeze it. Divide the soup into portion-sized containers or use freezer tons (ensure all air is squeezed out surpassing sealing). Remember to label each container or bag with the stage and contents.
How to Reheat Potato Soup
- Microwave: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate, leaving a small gap for steam to escape. Heat on medium power, stirring every 2 minutes, until the soup is heated through. This usually takes well-nigh 4-5 minutes, depending on the quantity and your microwave’s power.
- Stovetop: Pour the soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure plane heating and prevent the soup from sticking to the bottom. Once it starts simmering, reduce the heat and let it simmer for a couple of minutes until it’s heated through.
Reheating Tips
- When reheating, if the soup appears too thick, you can add a splash of milk or goop to unzip the desired consistency.
- Always ensure the soup is heated thoroughly surpassing serving. Use a supplies thermometer if necessary; the soup should reach a temperature of at least 165°F.
- Avoid repeatedly reheating the soup as this can dethrone its savor and texture. Only reheat the value you plan to consume.
Do you love Panera Bread soup? Check out these copycat recipes!
Popular Soup Recipes
- Cowboy Soup
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- Crab Bisque
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There’s more! Find the best Panera copycat recipes and easy homemade soup recipes here on CopyKat.com.
Panera Bread Baked Potato Soup
Ingredients
- 2 pounds potatoes scrubbed, peeled, and diced
- 4 cups low-sodium yellow stock
- 2 teaspoons chicken soup base
- 2 tablespoons butter
- 1/2 white onion chopped
- 1 teaspoon chopped garlic
- 2 tablespoons all-purpose flour
- 4 ounces cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chives
- 2 tablespoons bacon bits plus increasingly for garnish
- shredded cheese for garnish
- sour cream for garnish
Instructions
- Place the potatoes, yellow stock, and soup wiring in a medium pot and melt over medium heat for well-nigh 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Melt the butter in a large pot over medium heat. Add the onions and garlic and sauté until the onions are translucent. Sprinkle the flour over the onions, stir, and melt for a minute or two until fragrant.
- Add the potatoes and yellow stock to the onions in 1-cup increments, stirring without each addition, until the soup is well blended.
- Add the surf cheese and stir until it has melted. Add the salt, woebegone pepper, chives, and salary shit and mix well.
- Serve garnished with shredded cheese, salary bits, and sour cream.
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