Ingredients
Equipment
Method
- Cook the Potatoes and Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes, or until they are soft and fragrant. Add the diced potatoes, and cook for another 2-3 minutes.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender. Use a fork to test the potatoes. They should break apart easily.
- Blend the Soup (Optional): Once the potatoes are tender, you can use an immersion blender to blend the soup for a creamy texture. If you don’t have an immersion blender, carefully transfer about half of the soup to a regular blender and blend until smooth. Be sure to leave some chunks for texture if you prefer a heartier soup.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Let it melt completely, and continue to cook the soup on low heat for another 5-10 minutes, until it’s thick and creamy. Season with salt, pepper, and paprika to taste.
- Garnish and Serve: Once your soup has reached the perfect consistency, ladle it into bowls. Add a dollop of sour cream, and garnish with chopped green onions and extra shredded cheese if desired. Serve hot, and enjoy!
Notes
I cooked this Panera Potato Soup in my kitchen, and I can confidently say it’s a great recipe for a cozy, satisfying meal. It’s easy to make and perfect for chilly evenings when you need comfort food in a bowl. The creamy texture and savory flavors are just what you need to warm up. Whether you enjoy it on its own or with a side of crusty bread, this soup is sure to become a household favorite.