Go Back

Copycat Panera Potato Soup Creamy Cheddar

Copycat Panera potato soup is a creamy cheddar soup with tender russet potato chunks, made in a Dutch oven on the stovetop. A little mashing thickens the broth while leaving plenty of potatoes intact.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 27 minutes
Resting 5 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat, then add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
  2. Sprinkle the flour over the vegetables and stir continuously for 1 minute, then gradually whisk in the chicken broth, milk, and heavy cream until smooth.
  3. Stir in the potatoes, salt, and pepper, bring the soup to a gentle simmer, and cook uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
  4. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup, leaving plenty of chunks, then remove the pot from the heat.
  5. Stir in the cheddar a handful at a time until melted and smooth, then let the soup rest for 5 minutes before serving.

Notes

For the creamiest texture, shred the cheddar yourself and stir it in gradually off the heat. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a vegetarian option, use vegetable broth instead of chicken broth.