Panera Baked Potato Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 340.5
  • Total Fat: 18.1 g
  • Cholesterol: 34.0 mg
  • Sodium: 385.5 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 11.8 g

View full nutritional breakdown of Panera Baked Potato Soup calories by ingredient
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Number of Servings: 12


    4 large baking potatoes
    5 slices bacon
    1/2 cup butter
    1 large onion, diced
    1/2 cup all-purpose flour
    6 cups milk
    2 teaspoons coarse salt
    1 teaspoon pepper
    1 1/2 cups (6-ounces) grated cheddar cheese, divided*
    1 cup sour cream


1. Bake potatoes in crockpot on high 4 hours.
2. Remove and let cool. When cool, cut in half lengthwise and scoop out potato pulp; set aside. Discard skins.
Cook bacon until crisp. Drain, reserving drippings, crumble, and set aside.
3. In a large soup pot over low heat, add reserved bacon dripping and butter. Add onion and saute approximately 4 to 5 minutes until soft. Stir in flour until well combined; cook for several minutes, but do not let brown. Gradually add milk and bring to a boil, stirring constantly, until thickened. Add potato pulp, salt, pepper, crumbled bacon, and 1 cup cheese. Stir and cook until cheese is melted. Stir in sour cream. Add extra milk, if necessary, for desired thickness.
NOTE: At this point, soup may be refrigerated until ready to serve. When ready to serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.
4. To serve, serve in individual soup bowls garnished with the remaining 1/2 cup cheese. Additional crumbled bacon, sliced green onions, and/or chives may be served to sprinkle onto the top of the soup.

Number of Servings: 12

Recipe submitted by SparkPeople user SHANTIJOY.

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