Craving that creamy, dreamy potato soup from Panera Bread? Don't spend a fortune on takeout! This homemade version captures all the comforting goodness of the restaurant favorite, but at a fraction of the cost and with ingredients you likely already have. This easy recipe is perfect for a quick weeknight dinner, a cozy weekend lunch, or even a satisfying potluck contribution. Get ready to experience the deliciousness of homemade, healthy, and incredibly satisfying potato soup!
Ingredients: You'll Need These Simple Staples
This recipe uses simple, readily available ingredients to recreate the magic of Panera's potato soup. Let's get started!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups Yukon gold potatoes, peeled and cubed
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup milk (whole milk recommended for creaminess)
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/4 cup chopped chives, for garnish (optional)
- Bacon bits, for garnish (optional)
Step-by-Step Instructions: Making Your Delicious Soup
Follow these simple steps to create a delicious and comforting potato soup that rivals Panera's version.
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add Potatoes and Broth
Add the cubed potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Step 3: Blend for Creaminess
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Important Note: If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
Step 4: Stir in the Creamy Goodness
Return the blended soup to the pot. Stir in the milk, heavy cream, thyme, salt, and pepper. Heat through gently, but do not boil.
Step 5: Finish and Serve
Stir in the butter until melted and incorporated. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with chives and bacon bits, if desired.
Cooking Tips for a Perfect Bowl
- Potato Choice: Yukon Gold potatoes are ideal for their creamy texture. Russet potatoes can also be used but may result in a slightly less creamy soup.
- Broth Selection: Chicken broth adds a richer flavor, while vegetable broth keeps it vegetarian-friendly.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Make it Ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations: Customize Your Soup!
- Cheesy Potato Soup: Stir in 1/2 cup of shredded cheddar cheese during the last few minutes of cooking.
- Loaded Potato Soup: Top with cooked bacon, shredded cheese, chives, and sour cream.
- Roasted Garlic: Roast a head of garlic before mincing it for a deeper, sweeter garlic flavor.
Nutritional Information (per serving, approximate)
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 300-350
- Fat: 15-20g
- Protein: 8-10g
- Carbohydrates: 30-35g
This delicious and easy Panera Bread copycat potato soup recipe is sure to become a family favorite. It's a perfect example of how homemade cooking can be both quick and incredibly satisfying, offering a healthy and delicious meal without the high restaurant price tag. Enjoy!