This baked potato soup is a warm, comforting bowl of creamy potato goodness. Tender diced potatoes simmer in savory chicken broth, then a smooth mixture of milk and cream cheese is added for richness. Parmesan cheese and crunchy bacon bits finish the soup, making it satisfying and flavorful.
This copycat Panera-style recipe is easy to prepare and perfect for chilly evenings, casual dinners, or when you need a simple, hearty meal. Serve it with crusty bread, a side salad, or a toasted sandwich for a complete dinner the whole family will enjoy.
Don’t skip the bacon bits — they add a smoky crunch that complements the creamy soup. Finish with sliced green onions or chives for brightness and color.
Ingredient Notes
See the recipe card below for exact measurements and full instructions.
- Potatoes: The hearty base—russets are ideal for their starchy texture.
- Chicken broth: Adds savory depth and forms the soup base.
- Milk: Keeps the soup creamy; you can use 1%, 2%, or whole milk.
- Cornstarch: Thickens the milk mixture without flouriness.
- Butter: Used to sauté the onions and enrich the flavor.
- Yellow onion: Sautéed until translucent for a sweet, savory base note.
- Ground pepper and salt: Simple seasonings to balance the flavors.
- Cream cheese: Gives a velvety texture and added richness.
- Parmesan cheese: Brings a nutty, savory finish.
- Bacon bits or crumbled bacon: For smoky crunch.
- Green onions (optional): Fresh garnish for color and brightness.
How To Make Baked Potato Soup
Start by combining diced potatoes and chicken broth in a large pot. Bring to a gentle simmer and cook until the potatoes are fork-tender, about 10 minutes. While the potatoes cook, whisk the milk and cornstarch together in a bowl until smooth to prevent lumps.
In a skillet, melt butter over medium heat and sauté the diced onion until soft and translucent. Add the milk-cornstarch mixture, a pinch of salt, and ground pepper, stirring until the mixture begins to thicken. Stir in cream cheese and Parmesan until fully melted and smooth.
Pour the creamy onion-cheese mixture into the pot with the cooked potatoes and stir until well combined. Simmer briefly to allow the flavors to meld and the soup to thicken to the desired consistency. Adjust seasoning if needed.
Serve hot, topped with crumbled bacon or bacon bits and sliced green onions for garnish.
Soup Variations
- Loaded baked potato style: Add shredded cheddar, a dollop of sour cream, extra bacon, and chives.
- Spicy version: Stir in cayenne or red pepper flakes, or top with sliced jalapeños.
- Broccoli-cheddar twist: Replace Parmesan with cheddar and add broccoli florets to the pot with the potatoes.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low to medium heat, stirring frequently to prevent the dairy from separating.
Recipe Tips
- Cut potatoes into uniform pieces so they cook evenly.
- Bring milk closer to room temperature before adding to hot ingredients to reduce the risk of curdling.
- Add cream cheese and Parmesan slowly while stirring for a smoother texture.
- Sprinkle bacon on just before serving to keep it crisp.
Recipe FAQs
What potatoes are best?
Russet potatoes are preferred for their starchy, creamy texture, though Yukon Gold also works well.
How can I prevent dairy from curdling when reheating?
Reheat the soup slowly over low to medium heat and stir frequently. Avoid boiling once dairy has been added.
Can I use lower-fat milk?
Yes. The cream cheese helps maintain a rich, creamy texture even if you use 1% or 2% milk.
This homemade Panera-style baked potato soup combines creamy potatoes, savory bacon, and rich cheese for an irresistible comfort dish. It’s straightforward to make and adaptable to your favorite toppings and flavors.
Baked Potato Soup Recipe
Ingredients
- 3 cups potatoes (peeled and diced)
- 3 cups chicken broth
- 1½ cups milk
- 1 Tablespoon cornstarch
- 1 Tablespoon butter
- 1 yellow onion (diced)
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 3 ounces cream cheese (softened to room temperature)
- 3 Tablespoons shredded parmesan cheese
- ¼ cup bacon bits, or crumbled bacon
- Green onions (optional garnish)
Instructions
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Combine potatoes and chicken broth in a 4-quart pot. Bring to a simmer over medium heat and simmer for about 10 minutes, or until potatoes are fork-tender.
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Whisk the milk and cornstarch in a bowl until smooth and set aside.
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Melt butter in a skillet over medium heat. Add the diced onion and sauté, stirring often, until translucent.
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Add the milk-cornstarch mixture, salt, and pepper to the skillet. Stir until the mixture thickens slightly.
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Stir in cream cheese and Parmesan and continue stirring until the cheeses are melted and fully incorporated.
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When the potatoes are tender, pour the creamy mixture into the pot and stir to combine. Simmer briefly to meld flavors.
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Stir in bacon or sprinkle on top, garnish with green onions, and serve hot.
Notes
Nutrition
The nutritional information provided is approximate and should be used as a general guideline; values can vary by ingredient brands and preparation methods.