Okay, friend, pull up a chair and let’s chat! Today, we’re making something seriously comforting – a Copycat Paneras Potato Soup Recipe that tastes just like the real deal, maybe even better!
I remember the first time I tried potato soup at Panera. It was a chilly autumn day, and the creamy, cheesy goodness warmed me from the inside out. I knew right then I had to recreate that magic at home. It took a few tries, let me tell you! The first time, I used the wrong kind of potatoes, and it turned out… gummy. Not exactly the cozy bowl of happiness I was aiming for! Another time, I got distracted by a phone call (story of my life!) and burned the onions. But hey, that’s how we learn, right? After a few adjustments and a lot of taste-testing (my family was very happy about that!), I finally nailed this Copycat Paneras Potato Soup Recipe.
Now, this Copycat Paneras Potato Soup Recipe is a staple in our house. It’s perfect for those busy weeknights when you need something quick and easy, or a lazy Sunday when you just want to curl up on the couch with a warm bowl. My kids absolutely devour it, even the one who usually turns up his nose at anything “soupy.” And honestly, it’s become my go-to when I’m feeling under the weather or just need a little comfort.
What I love most about this Copycat Paneras Potato Soup Recipe is how adaptable it is. You can easily customize it to your liking – add more cheese, throw in some bacon, or even spice it up with a little chili powder. It’s all about making it your own!
Cooking, for me, is about more than just following a recipe. It’s about creating memories, sharing love, and nourishing the people you care about. And this Copycat Paneras Potato Soup Recipe does just that. So, let’s get cooking! I promise, this is one recipe you’ll want to make again and again. Don’t worry, I’ll guide you through every step of the way. Get ready to enjoy a creamy, dreamy bowl of homemade goodness! If you’re looking for more inspiration, you might enjoy my Copycat Outback Potato Soup Recipe for another take on potato soup!
What You’ll Need for This Copycat Paneras Potato Soup Recipe
Alright, let’s gather our ingredients! I always say having everything prepped and ready to go makes the cooking process so much smoother, especially when you’re trying to whip up a quick and easy meal. I always use Yukon Gold potatoes for my Copycat Paneras Potato Soup Recipe because they have the perfect creamy texture and slightly sweet flavor. I find that the Yukon Gold potatoes create a lovely easy potato soup recipe that can be enjoyed by all!
Here’s what you’ll need for this delicious Copycat Paneras Potato Soup Recipe:
- 6 cups Yukon Gold potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 4 cups chicken broth (I prefer low-sodium)
- 1 cup heavy cream
- ½ cup sour cream
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ½ cup shredded cheddar cheese (for topping)
- ¼ cup crumbled cooked bacon (for topping, optional)
- 2 tablespoons chopped green onions (for topping)
Shopping Tips:
When making this creamy Copycat Paneras Potato Soup Recipe, you can usually find the best deals on potatoes at your local farmer’s market or grocery store during the fall and winter months.
Kitchen Wisdom:
Here’s a Copycat Paneras Potato Soup Recipe trick I learned from my grandmother: Don’t overcook the potatoes! You want them to be tender but not mushy, or you will lose the texture that makes this soup so fantastic.
Ingredient Prep Shortcuts:
To save time, you can buy pre-chopped onions at the grocery store. It’s a little more expensive, but it can be a lifesaver on busy weeknights when you’re trying to get dinner on the table quickly. I’ve also used frozen diced potatoes in a pinch, but fresh is always best for the Copycat Paneras Potato Soup Recipe.
Cost-Saving Tips:
Chicken broth can be expensive, so I like to make my own. It’s super easy – just simmer chicken bones (leftover from a roast chicken) with vegetables and herbs for a few hours. You can also use bouillon cubes or powder as a cheaper alternative.
Storage Tips:
Leftover cooked potatoes should be stored in an airtight container in the fridge for up to 3-4 days. Keep leftover Copycat Paneras Potato Soup Recipe in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might also want to check out my Sausage Sweet Potato Kale Soup for another flavorful soup recipe!
Let’s Make This Copycat Paneras Potato Soup Recipe Together
Okay, my friend, let’s get cooking! Don’t be intimidated – this Copycat Paneras Potato Soup Recipe is easier than you think. Just follow these simple steps, and you’ll be enjoying a creamy, delicious bowl of soup in no time. This will quickly become your favorite creamy potato soup recipe.
- Melt the butter: In a large pot or Dutch oven, melt the butter over medium heat.
- Sauté the onion: Add the chopped onion and cook until softened, about 5-7 minutes. Don’t rush this step – softened onions add so much flavor to the soup! I learned the hard way with Copycat Paneras Potato Soup Recipe that burnt onions will ruin the whole batch!
- Add the flour: Sprinkle the flour over the onions and cook for 1 minute, stirring constantly. This will help thicken the soup. Make sure to stir constantly to prevent any lumps from forming.
- Pour in the chicken broth: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. These browned bits add a ton of flavor!
- Add the potatoes: Add the cubed potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. In my kitchen, Copycat Paneras Potato Soup Recipe usually takes closer to 20 minutes, depending on the size of the potato cubes.
- Blend the soup: This is where the magic happens! Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be careful when blending hot liquids! I learned this the hard way!
- Stir in the creams: Stir in the heavy cream and sour cream. Heat through, but don’t boil. Your Copycat Paneras Potato Soup Recipe should smell like creamy potatoes and warm butter.
- Taste and adjust: Taste the soup and adjust the seasonings as needed. You might want to add a little more salt, pepper, or even a pinch of garlic powder. This is the time to make it your own!
- Serve: Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon (if using), and chopped green onions. While the Copycat Paneras Potato Soup Recipe is cooking, I usually get the toppings ready and set the table.
Personal Cooking Tips:
I learned the hard way with this quick Copycat Paneras Potato Soup Recipe that using too much flour can make the soup gluey. So, start with a little less and add more if needed.
Reassuring Notes:
Don’t worry if your Copycat Paneras Potato Soup Recipe looks a little thin at first. It will thicken up as it simmers. Also, if you don’t have heavy cream, you can use half-and-half or even milk, but the soup won’t be as rich and creamy.
Family-Tested Shortcuts:
If you’re short on time, you can skip the sautéing step and just throw everything into the pot at once. The soup won’t be quite as flavorful, but it will still be delicious. If you’re looking to explore other copycat recipes, you might like this Panera Bread Baked Potato Soup Copycat recipe from Sweet and Savory Meals!
How I Love to Serve This Copycat Paneras Potato Soup Recipe
Okay, so you’ve made this amazing Copycat Paneras Potato Soup Recipe – now what? Well, let me tell you, there are so many ways to enjoy this creamy, comforting soup. This homemade potato soup is a crowd pleaser and perfect for a night in!
My family loves this Copycat Paneras Potato Soup Recipe when I serve it with a grilled cheese sandwich. It’s the perfect comfort food combination! I also like to serve it with a side of crusty bread for dipping.
This Copycat Paneras Potato Soup Recipe is perfect for a chilly fall evening, a cozy winter night, or even a casual get-together with friends. It’s also a great option for a potluck or soup swap. Friends always ask for this Copycat Paneras Potato Soup Recipe recipe whenever I bring it to a party!
Presentation Tips:
To make the soup look extra fancy, you can drizzle it with a little olive oil or sprinkle it with some paprika. A dollop of sour cream or a sprig of fresh parsley also adds a nice touch.
Leftover Ideas:
If you have extra Copycat Paneras Potato Soup Recipe, you can use it as a base for a potato casserole. Just add some cooked vegetables, cheese, and breadcrumbs, and bake until bubbly and golden brown. You can also freeze leftover soup for up to 2 months. Just be sure to let it cool completely before freezing.
Seasonal Variations:
In the fall, I like to add roasted butternut squash to the soup for a little extra sweetness and flavor. In the spring, I add fresh asparagus or peas. And in the summer, I top it with grilled corn and a sprinkle of chili powder. It’s so versatile! If you’re looking for another soup that offers seasonal variations, check out this Roasted Garlic Potato Soup!
Your Copycat Paneras Potato Soup Recipe Questions Answered
Alright, let’s tackle some of the most common questions I get about this Copycat Paneras Potato Soup Recipe. I’ve made this soup countless times, so I’ve definitely learned a few things along the way.
Q: Can I use a different type of potato?
A: Absolutely! While I prefer Yukon Gold potatoes for their creamy texture, you can also use russet potatoes or red potatoes. Just keep in mind that russet potatoes will give you a slightly starchier soup, while red potatoes will be a bit waxier. I’ve tried it with all sorts of potatoes and it still tastes great!
Q: Can I make this soup vegetarian?
A: Yes, you can! Simply substitute vegetable broth for the chicken broth. You can also add some extra vegetables, like carrots, celery, or corn, to make it more hearty.
Q: Can I make this soup vegan?
A: It’s a bit trickier, but yes, you can make a vegan Copycat Paneras Potato Soup Recipe. Use vegetable broth and substitute plant-based milk (like oat milk or almond milk) for the heavy cream and sour cream. You’ll also need to find a vegan cheese alternative for the topping. You know what I do when my Copycat Paneras Potato Soup Recipe is too thin? I add a tablespoon of cornstarch mixed with a little water!
Q: My soup is too thick. What do I do?
A: No problem! Just add a little more broth or milk until it reaches your desired consistency.
Q: My soup is too thin. What do I do?
A: You can simmer it for a few more minutes to allow it to thicken up. You can also add a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to help thicken it. My family loves when I add a little extra cheese to thicken it up!
Q: Can I freeze this soup?
A: Yes, you can freeze this Copycat Paneras Potato Soup Recipe for up to 2 months. Just be sure to let it cool completely before freezing. When reheating, you may need to add a little extra broth or milk to thin it out.
Q: Why is my soup bland?
A: Make sure you’re using enough salt and pepper. Potatoes tend to absorb a lot of flavor, so you may need to add more seasoning than you think. You can also add a pinch of garlic powder, onion powder, or even a little bit of hot sauce to give it a kick.
My Final Thoughts on This Copycat Paneras Potato Soup Recipe
Well, there you have it! My take on the Copycat Paneras Potato Soup Recipe. This recipe holds a special place in my heart because it reminds me of cozy days spent with my family, sharing laughter and good food. It’s a recipe that’s been passed down through generations, and I’m so happy to share it with you.
My Copycat Paneras Potato Soup Recipe Pro Tips:
- Don’t skip the sautéing step! It really does add a lot of flavor to the soup.
- Use an immersion blender for the creamiest texture.
- Don’t be afraid to experiment with different toppings!
Variations:
- Bacon Cheddar Potato Soup: Add 1 cup of cooked, crumbled bacon and 1 cup of shredded cheddar cheese to the soup.
- Loaded Baked Potato Soup: Top the soup with sour cream, bacon, cheese, green onions, and a dollop of butter.
- Spicy Potato Soup: Add a pinch of chili powder or a dash of hot sauce to the soup. My son loves the spicy version!
Ultimately, the best part of cooking is making a recipe your own. So don’t be afraid to tweak this easy Copycat Paneras Potato Soup Recipe to suit your taste. Add your favorite spices, vegetables, or toppings. Get creative and have fun with it! This Copycat Paneras Potato Soup Recipe is a Panera potato soup dupe that will have your family begging for more.
I hope you enjoy this Copycat Paneras Potato Soup Recipe as much as my family does. It’s a simple, comforting, and delicious meal that’s perfect for any occasion. And remember, cooking is all about love and sharing. So go ahead and spread some love with a warm bowl of this amazing soup! This is the easy potato soup recipe you’ve been waiting for. Don’t forget to check out Kroll’s Korner for another take on Copycat Panera Rustic Baked Potato Soup! This Copycat Paneras Potato Soup Recipe is the perfect way to end a chilly day!
Copycat Paneras Potato Soup Recipe
Enjoy a creamy and comforting bowl of potato soup just like Panera’s, made easily in your own kitchen. This copycat recipe delivers the same rich flavor and satisfying texture, perfect for a chilly day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 5 medium Russet potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
Instructions
- In a large pot, combine the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- While the potatoes are cooking, melt the butter in a separate saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk and heavy cream until smooth.
- Pour the cream mixture into the pot with the potatoes. Use an immersion blender to partially blend the soup until it reaches your desired consistency. You can also use a regular blender, but be careful when blending hot liquids.
- Season with salt and pepper to taste.
- Stir in half of the crumbled bacon and half of the shredded cheddar cheese.
- Serve hot, garnished with the remaining bacon, cheddar cheese, and fresh chives.
Notes
For a thicker soup, blend more of the potatoes. You can also add a dollop of sour cream or a sprinkle of paprika for extra flavor.