Panera-Inspired Creamy Potato Soup

Creamy Dutch oven potato soup with russet potatoes, crispy bacon, cream cheese, heavy cream, cheddar, and green onions.

By Manny Michael

Soup

Ingredients

• 2 pounds russet potatoes, peeled and diced
• 1 package bacon, cut into bite-sized pieces (or 5–6 slices for less bacon)
• Approximately 1 tablespoon reserved bacon grease
• Minced garlic, to taste
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups water
• Approximately 2 teaspoons chicken bouillon, or according to package directions
• Garlic powder, to taste
• Onion powder, to taste
• 4 ounces cream cheese, softened
• 3/4 cup heavy whipping cream
• 3/4 cup additional water
• 1 cup shredded cheddar cheese, plus extra for topping
• Chopped green onions, optional for topping

Instructions

1. Prepare the bacon. Using kitchen scissors or a knife, cut the bacon into small pieces.
2. Add the bacon to a large Dutch oven over medium heat.
3. Cook until crispy, stirring occasionally. This took approximately 5–6 minutes in my video, but the time may vary depending on how much bacon you’re cooking.
4. While the bacon cooks, peel the russet potatoes and dice them into bite-sized pieces.
5. Remove the cooked bacon and place it on a paper towel-lined plate. Set aside.
6. Carefully remove most of the bacon grease from the Dutch oven, leaving approximately 1 tablespoon behind.
7. Add the minced garlic and cook for about 30 seconds, stirring so it doesn’t burn.
8. Add the butter and let it melt.
9. Sprinkle in the flour and stir until combined with the butter and bacon grease.
10. Slowly pour in 4 cups of water.
11. Add the chicken bouillon and stir to combine.
12. Add the diced potatoes.
13. Season with garlic powder and onion powder.
14. Stir everything together and bring the soup to a boil.
15. Reduce the heat to maintain a gentle boil and partially cover the Dutch oven.
16. Cook for approximately 15–20 minutes, or until the potatoes are very tender.
17. Once the potatoes are soft, use a potato masher to mash some of them directly in the pot. Leave plenty of potato chunks for texture.
18. Reduce the heat to low. You don’t want the soup boiling once you add the creamy ingredients.
19. Add the softened cream cheese.
20. Pour in the heavy whipping cream and the additional 3/4 cup of water.
21. Stir until the cream cheese is completely blended and the soup becomes smooth and creamy.
22. Gradually add the shredded cheddar cheese, stirring until melted.
23. Crumble most of the cooked bacon and stir it into the soup, saving some for topping.
24. Let the soup gently heat on low for approximately 5 more minutes.
25. Ladle into bowls.
26. Top with extra cheddar cheese, crispy bacon, and chopped green onions.
27. Serve warm and enjoy!