Ever had the famous baked potato soup from Panera? If so, and you are looking for a copycat version, try my Instant Pot Panera Baked Potato Soup. You have that hearty and creamy soup recipe that you know and love. The best part of this recipe? Because it is made in the Instant Pot, it takes just a little bit of prep work and time to cook and you have that slow-simmered taste. This is the perfect soup for the fall and winter months.
I love Panera’s Baked Potato Soup so much I had to come up with a copycat version. This instant pot copycat Panera potato soup is a creamy delicious version that will warm your tummy. I love being able to whip this up in my instant pot and have a delicious warm bowl of soup on the table in no time at all.
Easy Instant Pot Copycat Panera Potato Soup
Since I was preparing this for dinner guests, I decided to really treat them to the entire Panera bread potato soup experience. I purchased bread bowls from my local Panera to serve my delicious soup in. It was a huge hit!
My other favorite Panera soup is their Broccoli and Cheddar Soup so of course, I have a Panera’s Copycat Broccoli and Cheddar Instant Pot Soup recipe for you to enjoy as well.
My boys begged me to create their favorite Panera’s mac and cheese. I will admit, I love it too!! My good friend Carla from Adventure of a Nurse had already created that recipe. We tested it out her Panera copycat mac n cheese in the instant pot recipe and it is delicious!If you love soup as much as I do.. you need to check out this awesome roundup of 12 instant Pot Soup Recipes.
One of my absolute favorites from Panera is their Green tea!! It is delicious! Check out my copycat recipe, you will definitely want to give this one a try.
If you can’t tell there are two things we love in our home, Panera, and our Instant Pot! So I combined the two to bring you one simple recipe that is jam-packed with a smooth and creamy soup with tender bits
of potato in every single bite.
Can You Freeze Potato Soup
Yes! Now, I will say it does change the texture slightly once frozen, as the potatoes can break down even more once you go to reheat them. But, I have found if you can get over a slight texture change the flavor is still vibrant and delicious.
The way I freeze my soup is in freezer bags. I scoop the soup into sealable freezer bags, squeeze out excess air, and seal the bags. Then I lay them flat so they take up minimal room. It will last in your freezer for around 3-4 months. Then when I am ready to serve it up I thaw the night before and warm up on the stovetop.
2 Best Potatoes To Use For Potato Soup
Did you know that not all potatoes are made the same or even taste the same? Of course a red potato and russet have a big difference in flavor and looks but they all hold up differently when being cooked. Let me share some potato varieties that work best when being used for potato soup and why.
A potato that is considered all-purpose. This potato is very easy to adapt to recipes, and that is why it makes a great potato for potato soup. A little bit of a waxy coating that is loaded with starches that gives you that tender potato. Now, one thing about Yukon is they can fall apart when overcooked, but it will add a thickness to your soup.
These are a basic potato that gets reached for a ton at the grocery store. They have a low moisture and are high in starch. They are great for soups as the starches help add a nice thickness to your soup. It allows your soup to become a creamier texture. Some people prefer to skip over these soups, but many find they do work great even if they break down in the cooking. Why? Because they do taste great and add a lot of flavors. Even the Pioneer Woman reaches for russets in her soup, because they do work well.
Have you ever tried the potato soup at Panera before?
A delicious Instant pot copycat potato soup that is creamy and delicious.
- 4 cups chicken broth
- 4 cups peeled and cubed potatoes
- 1 Cup Heavy Cream (whole milk will work too)
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground black pepper
- 1 8 ounce packages cream cheese, cut into chunks
- 1 small onion chopped
- 1 tbs olive oil
- place pot on saute
- add oil and onion cook until translucent about 1 minute
- add broth seasons and potatoes
- cook on manual high pressure for 10 minutes or use soup button
- Do a natural release (you can release the remaining steam after 15 minutes of a natural release)
- Put on saute mode
- mash some of the potatoes and add the cream cheese
- Keep stirring to help melt the cream cheese
- Add in the heavy cream and stir to combine
- Serve immediately with Chives, shredded cheese, bacon bits, etc.
Amount Per Serving: Calories: 382 Saturated Fat: 14g Cholesterol: 81mg Sodium: 1196mg Carbohydrates: 31g Fiber: 5g Sugar: 1g Protein: 7g