This baked potato soup is a comforting, homestyle recipe with rich, creamy potato flavor. Diced potatoes simmer in chicken broth until tender, then a smooth mixture of milk and cornstarch is cooked with sautéed onions, cream cheese and Parmesan to create a velvety broth. Finished with crisp bacon bits and optional green onions, it’s perfect for chilly evenings or casual family dinners.
This is a Panera-style potato soup copycat that’s easy to make at home and saves money compared to buying it ready-made. I like to serve it with crusty bread, a side salad, or a toasted sandwich for a hearty meal.
Don’t skip the bacon — it adds smoky crunch and contrast to the creamy soup. Top each bowl with bacon bits and a scattering of sliced green onions or chives for color and freshness.
Ingredient Notes
See the recipe card below for exact measurements and complete instructions.
- Potatoes: The starchy base that gives the soup body. Russets work particularly well.
- Chicken broth: Adds savory depth to the potato base.
- Milk: Makes the soup creamy; use the milk you prefer.
- Cornstarch: Helps thicken the broth for a smooth texture.
- Butter: Used to sauté the onions and add richness.
- Yellow onion: Sautéed until soft and sweet for flavor depth.
- Ground pepper and salt: Season to taste.
- Cream cheese: Adds silkiness and richness.
- Parmesan cheese: Brings a nutty, savory finish.
- Bacon bits: Provide a smoky, crunchy topping.
- Green onions (optional): A fresh garnish to brighten the bowl.
How To Make Baked Potato Soup
Start by combining diced potatoes and chicken broth in a 4-quart pot. Bring to a simmer over medium heat and cook until the potatoes are fork-tender, about 10 minutes.
Meanwhile, whisk milk and cornstarch in a bowl until smooth and set aside. In a skillet, melt butter over medium heat and add the diced yellow onion. Sauté, stirring frequently, until the onions are translucent and lightly golden.
Add the milk-and-cornstarch mixture to the skillet with the onions, season with salt and ground pepper, and cook while stirring until it begins to thicken. Lower the heat and stir in the cream cheese and Parmesan until fully melted and smooth.
Pour the creamy onion-and-cheese mixture into the pot with the cooked potatoes and stir to combine. Simmer briefly so the flavors meld and the soup thickens to your liking.
Serve hot topped with crumbled bacon or bacon bits and a sprinkle of sliced green onions or chives for brightness.
Soup Variations
- Add classic loaded-baked-potato toppings: shredded cheddar and a dollop of sour cream alongside bacon and green onions.
- Add heat: a pinch of cayenne or red pepper flakes, or top with sliced jalapeños for a spicy kick.
- Broccoli-cheddar version: substitute Parmesan for cheddar and add broccoli florets to the potatoes as they cook.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low to medium heat while stirring to minimize separation of the dairy.
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.
- Stir in cream cheese and Parmesan gradually for a smooth, lump-free finish.
- Add bacon just before serving to keep it crisp.
Recipe FAQs
What type of potatoes work best for this soup?
Russet potatoes are recommended for their starchy texture, which helps create a creamy consistency.
How do I prevent dairy from curdling when reheating leftovers?
Reheat slowly over low to medium heat and stir frequently to keep the dairy integrated.
Does the type of milk matter?
You can use whole milk or a lower-fat option; the cream cheese contributes richness, so the soup will still be creamy even with 1% or 2% milk.
This Panera-style baked potato soup is rich, savory, and simple to prepare at home. With creamy potatoes, melted cheese and smoky bacon, it’s a satisfying comfort-food staple.
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
- 3 Tablespoons shredded Parmesan cheese
- ¼ cup bacon bits or crumbled bacon
- Green onions, for garnish (optional)
Instructions
- Combine potatoes and chicken broth in a 4-quart pot. Bring to a simmer and cook about 10 minutes until potatoes are fork-tender.
- Whisk milk and cornstarch together in a bowl until smooth and set aside.
- Melt butter in a skillet over medium heat. Add the diced onion and sauté until translucent.
- Add the milk-and-cornstarch mixture to the skillet with a pinch of salt and the pepper. Stir until slightly thickened.
- Stir in cream cheese and Parmesan until the cheeses are melted and the mixture is smooth.
- Pour the creamy mixture into the pot with the potatoes and stir to combine. Simmer briefly to meld flavors.
- Stir in bacon or sprinkle bacon bits on top. Garnish with green onions and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often, to avoid separation.
Nutrition
Calories: 231 kcal • Carbohydrates: 26 g • Protein: 9 g • Fat: 11 g • Sodium: 905 mg
The nutritional information is an estimate and will vary based on ingredients and preparation.