The Best Baked Potato Soup
Baked Potato Soup is one of my favorite wintertime soups, and this one is a hit around my house.
My Baked Potato Soup is a variation of a copycat of the delicious Panera Bread favorite – all the same only I “smash” the potatoes.
Most Potato Soup recipes you will find similar to this leave the potatoes pretty chunky, which is fine if that is what you like, but if you have kids and you want them to get excited about Potato Soup, use my variation and you’ll have kids asking for this Baked Potato Soup.
The recipe below is the closest base recipe I have used.
This base recipe comes to you from Stephanie Manley at CopyKay.com Head on over to her site to show her some love and pick up some other great recipes.
Panera Bread Baked Potato Soup
Author: Stephanie Manley @CopyKat.com
Prep time: 5 minutes
Cook time: 25 minutes
Enjoy this simple to make copycat recipe. Now you can recreate this baked potato soup at home.
- 4 cups low sodium chicken stock
- 2 teaspoons chicken soup base
- 4 large potatoes scrubbed, peeled, diced
- 1/2 white onion chopped
- 1 teaspoon chopped garlic
- 2 tablespoons butter
- 2 tablespoons flour
- 4 ounces cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chives
- 2 tablespoons of real bacon bits
In a medium-sized pot add cubed potatoes, chicken stock, and soup base. Cook potatoes in stock over medium heat for about 12 to 15 minutes or until potatoes are tender when pierced with a fork. In a large pot heat butter over medium heat until it melts, add onions and saute until the onions are translucent. Sprinkle flour over the butter, and cook for a minute or two. The butter and flour mixture should become fragrant. Add potato and chicken stock by 1 cup increments and stir until soup mixture is well blended. Continue until the all of the potatoes and stock are added.
Add the cream cheese, and stir until it has melted. Add salt, black pepper, chives, and bacon bits. If desired garnish soup with shredded cheese, bacon bits, and sour cream.
Midwest Bliss’ “Smashed” Baked Potato Soup
Our adaptations to this recipe –
- Use regular stock rather than low sodium unless you are on a low sodium diet. That way you do not need to add additional salt as the recipe indicates. If you are on a low sodium diet, use the Low Sodium stock AND cut the salt later in the recipe. It will be salty enough without the extra.
- Secret weapon – Once you have your potatoes cooked to fork-tender, engage your secret weapon: Potato Masher. Don’t go too crazy because you still want some chunks, but use your masher to smash about half or slightly more of your potatoes. Create a consistency similar to runny mashed potatoes with some remaining chunks.
- Cream Cheese – If you have seen my other recipes or read my main Recipe page, I use top shelf ingredients. Use Philadelphia Cream Cheese (and not the “light” stuff either). Let it soften for a little while as you peel potatoes and get other ingredients ready. If you do not let it soften or you use low-quality cream cheese, it will leave some small lumps in your soup, and no one likes lumps.
- If you really like it creamy and cheesy, go ahead and add the whole package of Cream Cheese – it won’t be too overwhelming. I’m all about that cheese, bout that cheese, bout that cheese 🙂 Of course, it depends on the amount you are preparing – I almost always add a little more potato and stock because my family loves this soup and it goes quick.
- Garnish – make sure to use the Bacon Bits and have some extra Shredded Cheddar Cheese on hand. The kids will go crazy for it.
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