Copycat Panera Baked Potato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
Copycat Panera Baked Potato Soup - The easiest baked potato soup ever! Diced russets potatoes are simmered in the best seasonings and spices with bacon in a rich cream sauce topped with green onions, more bacon, and shredded cheese! It's everything you want in a baked potato soup. It's rich; it's creamy and easy! Better than the original!
  • 1 tablespoon oil
  • 1 cup or 1 medium white onion, finely diced
  • 4 ounces Neufchatel cream cheese, softened at room temperature
  • 3 garlic cloves, minced
  • 3 cups stock (note 1)
  • 2½ cups milk
  • ¼ cup all-purpose flour
  • 3 large russet potatoes, peeled and diced
  • 6 strips of bacon, crumbled and separated in half for the soup and garnishing
  • ½ cup heavy cream
  • salt and pepper, to taste
  • shredded sharp cheddar, for garnish
  • diced green onions, for garnish
  1. Place a large pot or dutch oven on the stove top over medium heat until warm.
  2. Add the oil in the pot until heated.
  3. Place the onions in the pot and saute until the onions are translucent, approximately 4-5 minutes.
  4. Whisk in the Neufchatel cream cheese until combined.
  5. Add the garlic and then the chicken stock and whisk over medium heat until the cream cheese is combined.
  6. Whisk the milk and flour together until combined.
  7. Add the milk and flour mixture to the liquid and whisk until combined.
  8. Place the potatoes and half of the bacon to the liquid and simmer for 20-25 minutes or until the potatoes are tender.
  9. Stir in the heavy cream and season with salt and pepper, to taste.
  10. Serve and garnish each bowl of soup with shredded cheese, bacon, and green onions.
Recipe by Gal on a Mission at