Panera Bread's Famous Potato Soup: A Recipe You Can Make at Home

Panera Bread's creamy, dreamy potato soup is a customer favorite. That comforting, subtly sweet and savory flavor is hard to resist. But you don't need to run to the bakery for a bowl; we're sharing a recipe that brings that deliciousness right into your kitchen! This recipe aims to recreate the beloved Panera experience, focusing on achieving that signature creamy texture and perfectly balanced flavor profile.

Understanding the Panera Potato Soup Magic

Before diving into the recipe, let's break down what makes Panera's potato soup so special:

• Creamy Texture: The soup isn't just creamy; it's luxuriously smooth. This is achieved through a combination of techniques, likely involving both potato starch and cream.
• Balanced Flavor Profile: It's not overly salty, nor is it bland. A subtle sweetness, likely from roasted potatoes or added sugar, balances the savory notes of the broth and seasonings.
• Fresh Herbs: A hint of freshness typically elevates the overall taste. This is often achieved using fresh chives or other herbs.
• Potato Variety: The type of potato used greatly affects the final texture and flavor. Russets are likely a key ingredient for their creamy texture when cooked.

A Deliciously Close Panera Potato Soup Recipe

This recipe aims to replicate the Panera experience as closely as possible, using readily available ingredients. Feel free to adjust seasonings to your personal preference.

Yields: 6 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients:

• 2 lbs russet potatoes, peeled and cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh chives (for garnish)

Instructions:

1. Sauté Aromatics: Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Cook Potatoes: Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

3. Blend Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. Note: If using a regular blender, work in batches and vent the lid to prevent pressure buildup.

4. Stir in Cream and Milk: Return the blended soup to the pot. Stir in the heavy cream and milk. Heat through gently; do not boil.

5. Season and Serve: Season with thyme, rosemary, salt, and pepper to taste. Garnish with fresh chives before serving.

Tips for Perfect Panera-Style Potato Soup:

• Roast the Potatoes (Optional): Roasting the potatoes before adding them to the soup can enhance their flavor and add a subtle sweetness. Simply toss them with a little olive oil, salt, and pepper before roasting at 400°F (200°C) for about 20-25 minutes.

• Use an Immersion Blender: For the easiest blending, an immersion blender is highly recommended. It eliminates the need to transfer the hot soup to a regular blender.

• Adjust Seasoning: Taste the soup before serving and adjust the seasoning to your liking. You might want to add a pinch of sugar to mimic the subtle sweetness of the Panera version.

• Add Bacon or Cheese (Optional): For a richer, more decadent soup, consider adding crispy bacon bits or shredded cheddar cheese as a topping.

This recipe provides a delicious and satisfying homemade version of Panera's famous potato soup. Enjoy your culinary recreation! Remember to share your experience and variations in the comments below!