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Creamy Loaded Baked Potato Soup Recipe Better Than Panera Easy and Homemade

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A creamy, cheesy, and hearty baked potato soup that rivals Panera’s classic, made with simple ingredients and ready in under 45 minutes. Perfect for cozy dinners and crowd-pleasing comfort food.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (low sodium) or vegetable broth for vegetarian option
  • 1 cup small-curd full-fat cottage cheese
  • 1 cup whole or 2% milk (or dairy-free milk like oat milk)
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 6 slices bacon, cooked crisp and chopped
  • 3 stalks green onions, thinly sliced
  • 1/2 cup sour cream (optional)
  • Salt and black pepper to taste
  • Pinch of smoked paprika or cayenne pepper (optional)

Instructions

  1. Peel and dice the russet potatoes into about 1-inch cubes. Finely chop the onion and mince the garlic.
  2. In a large pot over medium heat, cook the bacon slices until crispy. Remove with a slotted spoon and set aside on paper towels to drain. Leave about 1 tablespoon of bacon fat in the pot or drain it off for lighter soup.
  3. Add butter to the pot and melt over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another 1 minute, stirring constantly.
  4. Sprinkle flour evenly over the onions and garlic. Stir vigorously and cook for 2-3 minutes to make a roux.
  5. Slowly pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, about 15-20 minutes.
  6. While potatoes cook, blend cottage cheese and milk until smooth.
  7. Stir the blended cottage cheese mixture into the pot. Heat gently without boiling. Season with salt, pepper, and smoked paprika or cayenne if using. Adjust seasoning to taste.
  8. Stir in 1 cup shredded cheddar cheese until melted and smooth. Reserve some cheese for topping. Fold in half the bacon pieces and green onions.
  9. Ladle soup into bowls and top with remaining cheddar, bacon, green onions, and a dollop of sour cream if desired. Serve hot.

Notes

If soup thickens after resting, stir in a splash of milk or broth to loosen. Cook the roux thoroughly to avoid raw flour taste. Blend cottage cheese and milk smooth to prevent lumps. Heat soup gently after adding dairy to avoid curdling. Crisp bacon topping is essential for texture contrast. For vegetarian version, use vegetable broth and omit bacon. For gluten-free, use gluten-free flour or cornstarch to thicken.

Nutrition

Keywords: baked potato soup, creamy soup, loaded baked potato, comfort food, easy soup recipe, homemade soup, cheesy soup, bacon soup

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