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.
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Table of Contents
- Loaded Baked Potato Soup in Bread Bowls
- Potato Soup with Heavy Cream
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- Toppings for Homemade Potato Soup
- Recipe FAQ's
- Storing and Reheating Tips
- More Easy Soup Recipes to Love
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
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.
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.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
- 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
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
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.
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.
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.
More Easy Soup Recipes to Love
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📖 Recipe Card
Homemade Potato Soup
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.
Equipment
Method
- 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.
Nutrition
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.
Tried this recipe?
Let us know how it was!
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!