This is a Panera Potato Soup copycat. I love to save money and make it at home. When I make this, I like to make things easy and serve it with some crusty bread, maybe a side salad, or a toasted sandwich for a delicious, hearty meal.

Also, do not skip the bacon bits! Everything’s better with bacon, right? Sprinkle it right on top, maybe add in some green onions if you’re feeling fancy, and there you have it – a warm hug in a bowl.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Potatoes: The hearty base of the soup.
• Chicken Broth: Infuses the potatoes with savory flavor and creates a flavorful base.
• Milk: Adds creaminess to the soup, making it rich and satisfying.
• Cornstarch: Thickens the soup.
• Butter: Adds a touch of richness.
• Yellow Onion: Sautéed to bring a sweet and savory depth to the dish.
• Ground Pepper: Provides a subtle kick and enhances the taste.
• Salt: Balances the flavors.
• Cream Cheese: Adds a creamy texture and richness to the soup.
• Parmesan Cheese: Adds a nutty undertone.
• Bacon Bits: Brings a smoky and crunchy element.
• Green Onions: (optional garnish): Adds freshness and a pop of color to the finished dish.

How To Make Baked Potato Soup

To whip up this Baked Potato Soup, start by simmering diced potatoes in chicken broth until they’re fork-tender. While that’s happening, mix milk and cornstarch in a bowl and set aside — no lumps here!

In a skillet, melt some butter, add in diced yellow onions, and keep stirring until they are golden and translucent. Now, pour in your milk and cornstarch mixture, sprinkle in some ground pepper, and stir until it thickens a bit. Don’t forget a pinch of salt for that perfect balance.

Time for the cheesy goodness – add cream cheese and Parmesan cheese. Keep stirring until they melt into the mix.

Once your potatoes are good to go, pour the creamy onion mixture into the pot. Stir everything together.

Now, the fun part – bacon! Sprinkle crumble bacon or bacon bits generously, and if you’re feeling fancy, throw on some green onions as a finishing touch.

Soup Variations

• Add loaded toppings. For a more loaded baked potato soup vibe, serve with not only bacon and green onions (or chives), but also sour cream and cheddar cheese.
• Give it a spicy kick. Add a pinch of cayenne or crushed red pepper flakes to kick up the soup. Sliced jalapenos would also make a great topping for serving!
• Add a broccoli cheddar kick. Make this into a broccoli cheddar potato soup by subbing the parmesan for cheddar cheese and adding broccoli florets in with the potatoes.

How To Store

Leftover baked potato soup can be kept in the refrigerator in an airtight container for up to 3 days. Reheat gently to avoid separation.

Recipe Tips

• Cut the potatoes to a uniform size so that they all cook at the same rate.
• Let the milk come close to room temperature to avoid it curdling when it’s added to the onions.
• Stir in cream cheese and Parmesan slowly for a smooth blend.
• Add the bacon just before serving to ensure it stays crunchy!

Recipe FAQs

What type of potatoes work best for this soup?

Russet potatoes are recommended for their starchy texture, which adds to a creamy consistency in the soup.

How do I prevent the dairy from curdling when reheating leftovers?

Reheat the soup over low to medium heat, stirring continuously to prevent the dairy from separating.

Does it matter what kind of milk I use?

You can use whatever kind of milk you have on hand! The cream cheese will add richness, so the soup will be creamy regardless of whether you want to use a low-fat option like 1% or 2% milk.

Where can I buy the ingredients?

You can find all the ingredients for this recipe on Amazon or on AliExpress.

Can I freeze baked potato soup?

Yes, you can freeze baked potato soup! Just make sure to cool it completely before transferring to a freezer-safe container. It can be stored for up to 3 months.