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 tbsp oil
- 1 cup white onion, finely diced
- 4 oz Neufchatel cream cheese, softened at room temperature
- 3 garlic cloves, minced
- 3 cups stock
- 2½ cups milk
- ¼ cup all-purpose flour
- 3 large russet potatoes, washed, 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
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Place a large pot or dutch oven on the stove top over medium heat until warm.
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Add the oil in the pot until heated.
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Place the onions in the pot and saute until the onions are translucent, approximately 4-5 minutes.
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Whisk in the Neufchatel cream cheese until combined.
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Add the garlic and then the chicken stock and whisk over medium heat until the cream cheese is combined.
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Whisk the milk and flour together until combined.
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Add the milk and flour mixture to the liquid and whisk until combined.
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Place the potatoes and half of the bacon to the liquid and simmer for 20-25 minutes or until the potatoes are tender.
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Stir in the heavy cream and season with salt and pepper, to taste.
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Serve and garnish each bowl of soup with shredded cheese, bacon, and green onions.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.