Made with potatoes, cream, cheese and chicken broth, this Homemade Potato Soup Recipe is ready in around 30 minutes and tastes better than Panera Bread's recipe.
Once the soup is ready, make sure you top each serving with sour cream, cheddar cheese and cooked bacon to make every spoonful delicious!
Let me show you how to make another one of my favorite Best Fall Soup Recipes.
If you like the Panera Bread baked potato soup recipe you're going to love this recipe. Although I really do believe this recipe tastes better...and making it at home will help you save a little money!
A few years ago, a blogging friend, Becky sent me this recipe for Homemade Potato Soup. I couldn't believe how easy it was to make. And it was ready fast; in around 30 minutes.
This recipe is just as easy as boiling potatoes for mashed potatoes. Only you're boiling the potatoes in chicken broth. Want to make it in a slow cooker? Try my Easy Loaded Potato Soup in Crock Pot recipe.
If you'd like more of a vegetable type potato soup, try my Potato Corn Chowder Soup Recipe that's made in the slow cooker.
Table of Contents
Loaded Baked Potato Soup in Bread Bowls
One of the reasons we all love Panera Bread Potato Soup Recipe is the way they serve it...in a bread bowl!
If you want to really create the Panera Bread experience, try serving this soup in bread bowls as a fun presentation. Since I use a Rhodes Bread Bowl hack, it makes my recipe very easy to follow and the bread bowls are ready fast.
Potato Soup with Heavy Cream
This soup originally calls for heavy cream...which is why it's so delicious and creamy! You can substitute half-and-half or even fat free half-and-half if you prefer.
If you are looking for a healthier option to cream in your soup, try using whole milk or buttermilk. As alternatives, you can also opt for sour cream or plain Greek yogurt.
Evaporated milk is another great option that will add plenty of richness as well. Whichever substitute you choose will work to create a smooth texture and plenty of flavor.
You can even try a combination of two substitutes. Some people like to mix both half-and-half with Greek yogurt for added creaminess and tangy flavor.
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Russet potatoes - cut into 1 inch cubes
- Chicken Broth
- Heavy cream or half and half - either works fine, but I really like how creamy and thick the soup comes out using heavy cream. If you do use half and half, you might need to make a "slurry" to thicken the soup.
- Cheddar cheese
- Knorr Chicken Bouillon Cubes - whenever I'm making soup, I like to add one or two Knorr Bouillon Cubes to enhance the flavor of the canned chicken broth.
Substitutions and Variations
Cream: Instead of heavy cream, you can use half-and-half or whole milk for a lighter option. Alternatively, for a dairy-free version, coconut milk or almond milk can be used.
Vegetables: Feel free to add additional vegetables such as carrots, celery, leeks, or corn for added flavor and nutrients.
Protein: You can add cooked bacon, ham, or shredded chicken to make the soup more filling and hearty.
Cheese: Stir in shredded cheddar, Gruyere, or Parmesan cheese for added richness and depth of flavor.
Toppings: Garnish the soup with chopped green onions, crispy fried onions, sour cream, or crispy bacon for extra texture and flavor.
Step-by-Step Directions
Step 1: Peel the potatoes and cut the potatoes into ½ inch cubes. Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
Step 2: Bring to a boil and continue to cook until the potatoes are fork tender. Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
Step 3: Slowly add the 1 cup heavy cream or half and half. Allow the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
Step 4: Finally, add the 1 cup shredded cheddar cheese and allow the soup to simmer until ready to serve.
Before You Begin!
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Toppings for Homemade Potato Soup
Here are a few toppings you can use when serving the soup:
- Sour cream
- Crumbled cooked bacon
- Extra cheddar cheese and chives.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
You can do thicken potato soup by making a slurry using either flour or cornstarch.
In a separate bowl, whisk together a few tablespoons of cornstarch with a little of the broth from the pot. Then whisk this slurry into the soup while it is cooking. The soup will thicken nicely in a few minutes.
I have only made this soup by first peeling the potatoes. In my opinion, leaving the skin on will give the soup a different texture to the finished soup recipe.
Storing and Reheating Tips
Refrigerator: To store leftover potato soup, first allow it to cool to room temperature. Then, transfer the soup into an airtight container or resealable bags, ensuring a tight seal to prevent air from entering.
Consume the leftover potato soup within 3-4 days for the best quality, as the texture and flavor may degrade over time.
- High-Quality Food Grade Material: Our Reusable 8oz Plastic Containers with Lids are made of premium food-grade PP5 plastic, which is BPA-free, odorless, and safe for storing your favorite meals, including soup, jam, snacks, yogurt, and more.
Freezer: To freeze leftover potato soup, first allow it to cool completely to room temperature. Transfer the soup into freezer-safe containers or resealable freezer bags, leaving some space at the top for expansion.
Frozen potato soup can typically be stored for 2-3 months for optimal quality, although it may be safe to consume beyond this time.
Thawing and Reheating Tips: Allow the soup to defrost overnight in the refrigerator. Then, gently reheat it on the stovetop or in the microwave, stirring occasionally for even warming.
- SAFE FOOD GRADE MATERIAL: Ztomine food cube container is made of professional quality food grade silicone material which is odorless, BPA-free, and safe for the all family to use. The smooth silicone surface makes it easy to clean, dishwasher, freezer, oven safe. Not microwave-safe due to the stainless-steel frame
More Recipes to Love
- French Onion Soup - with VIDEO
- Pasta Fagioli Soup - made in the crock pot.
- Chicken Noodle Soup
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Homemade Potato Soup
Equipment
Ingredients
- 6 large russet potatoes; peeled and cut into ½ inch cubes
- 3- 14 oz cans chicken broth
- 1 cup heavy cream or half and half
- 1 cup shredded cheddar cheese
- 1 - 2 Knorr Chicken Flavored Bouillon Cubes
- Cooked crumbled bacon sour cream, chives; optional toppings.
Instructions
- Peel the potatoes and cut the potatoes into ½ inch cubes.
- Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
- Bring to a boil and continue to cook until the potatoes are fork tender.
- Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
- Slowly add the 1 cup heavy cream or half and half.
- Allow the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
- Add the 1 cup shredded cheddar cheese.
- Continue to simmer until the soup has thickened.
- Taste and season with salt and pepper if necessary.
- Garnish with sour cream, crumbled bacon and chives.
Notes
- If you find the soup is not thickening up as much as you would like, make a slurry using either flour or cornstarch:
- In a separate bowl, whisk together a few tablespoons of cornstarch with a little of the broth from the pot.
- Then whisk this slurry into the soup while it is cooking.
- The soup will thicken nicely in a few minutes.
This recipe has been updated since it first appeared in 2011 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Angela says
Has anyone made this using the low sodium option for chicken broth and bouillon cubes? Does taste the same if so? Thanks in advance
Denise says
This looks amazing and I will make tomorrow. Question: What kind of cheddar do you use ? I only have shredded mild. Will that give me enough flavor?
Lois says
I usually use a shredded mild cheddar as well. I hope you enjoy the recipe as much as our family does!
Aunt Jackie says
I want to make this and share with my friend. She has had serious knee surgery and has been a long, slow healing. Still has a ways to go. Does this Potato Soup heat well, on the stove or in the microwave?? Of course I will keep some for myself. Looks and sounds delicious. Thanks!!!
Lois says
You can reheat the soup either in the microwave or on top of the stove. Thank you for checking out the recipe. I hope your friend recovers from her knee surgery!
Amy Johnson says
Looks delicious! TFS!
Audrey Humaciu says
My husband doesn't think soup is a meal, but my son and I love it. And this soup looks mighty tasty.
Thanks for partying with us on #TastyTuesdays
Remajanel says
Thank you for sharing this Potato Soup reicpe, I found it just in time as I am about to have some friends over for a party. Do you know about how many this recipe will serve?
The Country Cook says
I ADORE potato soup!! Thank you so much for linking this up at the soups & stew linky party today!!
Lianne says
Lois, this soup was PERFECT! Loved it!
Lianne says
Lois, this soup was PERFECT! Loved it!
Web Designer says
nice i love soup tooooooo i like it
web designing SEO
Web Designer says
great post i like it
web designing SEO
Amanda @ Serenity Now says
I love love love potato soup---yours looks fantastic! Thank you so much for joining my Family Friendly Food Week link-up. 🙂
Dawn says
we love potato soup too! my favorite soup! so yummy and a great winter meal-thanks for sharing!
outdoor.mom says
yum!! looks inspiring 🙂
Sue says
Oh! my goodness Lois, this sounds and looks so delicious. We love potato soup,I told dh since the weather is getting cooler, I will be making soup more often, to which I got a thumbs up. ~grinning~
Thanks for sharing, and thank you for your visit, and for taking the time to leave me a sweet note.
Hugs,
Sue
Blondee says
A woman after my own heart! I have been digging through my cookbooks this week looking for great soup recipes for the fall season. This one is going on my list! Thanks!
A Hint of Home says
Looks yummy! It's one of my hubby's favorite soups! I'll have to try it sometime.
Thanks for sharing!
LDH says
Oh, what a great sounding recipe! Potato Soup is the best!
Thank you for stopping by my place and leaving your kind comment. I sure hope to start feeling better soon. Now, even my teeth are hurting!
Chatty Crone says
Okay I am going to at least copy it and put it in my to do recipes - looks delicious! Yummy! sandie
Linda says
I love potato soup. I am allergic to chicken though...so I can't have the broth or the bouillon in it. But I can adjust it.
Thanks for your nice comment on my poem...I always enjoy a visit from you. I hope things are going good for you these days.
Love, Linda
Sharon says
I love Potato soup. I will have to try it on a chilly day.'
I have a grandson that will not eat potatoes, except for Mcd fries.
He is 17.
hugs
At Home With Amy says
Sounds delicious Lois. Wish I had a big bowl of it right now! I'm hungry!
Have a blessed day.
AMY
Shannon D says
Looks like I’m about 11 years late but I made this and it turned out really good. Easy too. Thanks for sharing.
Lois says
You're never late when it comes to discovering a great recipe. Thanks for visiting and following along.
Carol says
Hi Lois, Perfect dreary day here in Queens for this! So I'm going to try your soup. Looks delicious! Have a great day! I'll let you know how it comes out!! Carol
Cheryl @ The Farmer's Daughter says
Yum! I love soup and this looks really good. It'll be what I call soup weather soon now. Thanks for the recipe! Have a great day!