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Ultra close up macro food photography of rich velvety broccoli cheddar soup shimmering with tender green broccoli florets, shredded carrots, diced potatoes, and melted sharp cheddar

Panera Copycat Broccoli Cheddar Potato Soup in Sourdough Bread Bowls

Better than the bakery cafe! This ultra-creamy, velvety broccoli cheddar potato soup is loaded with fresh tender broccoli florets, matchstick carrots, buttery Yukon gold potatoes, and rich melted sharp cheddar cheese, served in warm rustic sourdough bread bowls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 hearty bowls
Calories: 410
Ingredients Method Nutrition

Ingredients
  

For the Aromatics & Roux
  • 4 tbsp unsalted butter
  • 1 medium yellow onion
  • 3 cloves garlic
  • 0.33 cup all-purpose flour
  • 3 cups chicken bone broth
  • 2 cups half-and-half
For the Soup Vegetables & Sharp Cheddar
  • 2 medium Yukon gold potatoes
  • 4 cups broccoli florets
  • 1 cup matchstick carrots
  • 8 oz extra-sharp cheddar
  • 2 oz sharp white cheddar
  • 0.5 tsp dry mustard powder
  • 0.25 tsp ground nutmeg
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 4 boules sourdough bread bowls

Method
 

Sauté Aromatics & Build the Velvety Roux
  1. In a large heavy-bottomed Dutch oven or stockpot, melt 4 tablespoons butter over medium heat.
  2. Add finely diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over onions and whisk constantly for 2 minutes to cook out raw starch and create a golden roux paste.
Simmer Broth & Tender Potatoes
  1. Slowly pour in chicken bone broth while whisking vigorously to incorporate the roux into a lump-free, silky liquid. Whisk in half-and-half.
  2. Add cubed Yukon gold potatoes, dry mustard powder, ground nutmeg, sea salt, and black pepper. Bring to a gentle boil over medium heat.
  3. Reduce heat to medium-low, cover partially, and simmer for 10 to 12 minutes until potatoes are almost tender when pierced with a fork.
Add Vegetables & Melt the Cheddar
  1. Stir in the fresh broccoli florets and matchstick carrots. Simmer uncovered for 6 to 8 minutes until broccoli is vibrant emerald green and tender-crisp.
  2. Reduce heat to LOW (do not allow soup to boil). Add freshly shredded sharp cheddar cheese in small handfuls, stirring constantly until completely melted and smooth into a velvety cheese soup base. Taste and adjust seasoning with extra salt or black pepper.
Ladle into Bread Bowls & Serve
  1. Using a serrated knife, slice off the top of each sourdough bread boule and scoop out the center crumb to form a deep bread bowl.
  2. Ladle steaming broccoli cheddar soup into each bread bowl. Top with an extra pinch of shredded cheddar and freshly cracked black pepper. Serve immediately with bread lid dippers!

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 24gProtein: 16gFat: 28gSaturated Fat: 16gCholesterol: 85mgSodium: 720mgPotassium: 540mgFiber: 4.2gSugar: 5gVitamin A: 85IUVitamin C: 95mgCalcium: 380mgIron: 2.1mg

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