The first cold snap always makes me crave something that warms you from the inside out. This copycat Panera rustic baked potato soup brings all that creamy, hearty comfort right to your kitchen table. It’s the kind of soup that makes everyone gather around asking for seconds.
This velvety soup combines tender russet potatoes with rich cream and savory herbs for pure comfort in a bowl. It’s simpler than you’d think, using pantry staples and a few tricks to get that signature restaurant texture. Think of it as your favorite bakery soup, but made with love in your own kitchen. Full details in the blog!
I’ve been perfecting potato soups since my daughters were little, testing different techniques until I found the one that made their eyes light up. The secret is in how you handle those potatoes and when you add the cream. I tested this version countless times, and trust me, you’ll want to make it again and again.
PrintCopycat Panera Rustic Baked Potato Soup Recipe Easy Cozy
This Copycat Panera Rustic Baked Potato Soup is creamy and comforting with chunks of potato, crispy bacon, and melted cheese. It is quick to prepare and perfect for a cozy night in. Enjoy it with crusty bread or grilled cheese for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1 12 oz package thick cut bacon chopped into small pieces
- 1 medium yellow onion diced very small
- 3 cloves garlic minced
- 2 Tbsp salted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk warmed
- 2 lb russet potatoes peeled and diced peeled and diced small 3-4 large
- 1 cup heavy cream
- 2 tsp kosher salt taste and adjust from there
- freshly cracked black pepper
- 1 tsp ground mustard
- 1 tsp Crystal hot sauce
- 1/2 tsp celery salt
- 3/4 cup monterey jack cheese freshly shredded not bagged cheese
- 1/2 cup sour cream room temperature
- Garnish shredded Asiago cheese chives bacon crumbles sour cream
Instructions
- Cook the bacon in a large Dutch oven over medium-low heat until it becomes crisp and the fat renders out, stirring occasionally for about 8-10 minutes.
- Remove the bacon with a slotted spoon onto a paper towel-lined plate and leave about 2 tablespoons of the bacon grease in the pot, discarding the rest.
- Add the diced onions to the pot and sauté until softened, approximately 5 minutes, then stir in the minced garlic and cook just until fragrant, about 30 seconds.
- Melt the butter in the pot, then sprinkle in the flour and stir well to coat the onions, cooking for about 1 minute to eliminate the raw flour flavor.
- Gradually pour in the chicken broth, stirring continuously for 2 to 3 minutes, then add the warmed milk, heavy cream, seasonings, hot sauce, and diced potatoes.
- Simmer the soup while stirring occasionally until the potatoes are fork-tender, about 12 to 15 minutes.
- Carefully blend half of the soup in a blender until smooth, then return it to the pot.
- Stir the shredded Monterey jack cheese into the soup in small handfuls until melted, then mix in the room temperature sour cream.
- Fold in half of the crispy bacon bits and adjust seasoning with salt and pepper as desired.
- Serve the soup garnished with the remaining bacon, Asiago cheese, chives, and a dollop of sour cream alongside crusty bread.
Notes
- Warming the milk helps prevent the soup from curdling
- microwave for 30-45 seconds to take the chill off
- Store leftovers in an airtight container in the fridge up to 3 days
- Avoid freezing as the dairy may separate
- Reheat gently on low heat, stirring frequently and adding broth or milk if needed to thin
Nutrition
- Serving Size: 1 serving
- Calories: 350kcal
- Sugar: 6g
- Sodium: 945mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 1g + 6g
- Trans Fat: 0.1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 68mg
Why This Soup Will Become Your Go-To Comfort Recipe
This copycat Panera rustic baked potato soup captures everything we love about those cozy restaurant bowlscreamy texture, hearty potato chunks, and smoky bacon in every spoonful. The beauty lies in its simplicity, using ingredients you likely have on hand to create something truly special.
- Rich and creamy without being heavy, thanks to the perfect balance of whole milk and heavy cream
- Rustic texture from partially blending the soup, leaving satisfying potato pieces throughout
- Layers of flavor from rendered bacon fat, fresh garlic, and a touch of ground mustard
- Feeds a crowd beautifullyperfect for family dinners or meal prep
The Secret to Perfect Potato Soup Texture
The magic happens when you blend only half the soup, creating that signature rustic texture that makes each spoonful interesting. This technique gives you the best of both worldssilky smoothness with hearty chunks.
Pro Tip: Dice your russet potatoes small and uniform so they cook evenly. Those cold water baths really do prevent browning and help remove excess starch for a cleaner-tasting soup.
| Step | Time | Key Action |
|---|---|---|
| Render Bacon | 8-10 minutes | Cook until crispy, save the fat |
| Sauté Base | 6 minutes | Soften onions, add garlic |
| Build Roux | 3 minutes | Melt butter, stir in flour |
| Simmer | 15 minutes | Cook until potatoes are tender |
| Finish | 5 minutes | Blend, add cheese and cream |
Ingredient Breakdown and Smart Swaps
Each ingredient plays a specific role in building the layers of flavor that make this soup so satisfying. The thick-cut bacon provides both fat for cooking and crispy texture, while the monterey jack cheese melts beautifully without becoming stringy.
- Russet potatoes: Their high starch content creates natural creaminess when partially mashed
- Whole milk warmed: Prevents curdling when added to the hot basea simple step that makes all the difference
- Fresh garlic and celery salt: Add depth without overpowering the potato flavor
- Room temperature sour cream: Stir in at the end for tang without breaking the soup
Troubleshooting Common Potato Soup Problems
Even the most experienced cooks can run into issues with cream-based soups. Here are the solutions to keep your soup silky smooth every time.
| Problem | Cause | Fix |
|---|---|---|
| Curdled appearance | Cold dairy added to hot base | Always warm milk first, add sour cream at room temperature |
| Too thick | Over-blending or reducing too much | Thin with warm chicken broth or milk while stirring |
| Bland flavor | Under-seasoned or skipped bacon fat | Taste and adjust salt, use rendered bacon fat for sautéing |
| Gritty texture | Raw flour taste or uncooked roux | Cook flour with butter for full minute before adding liquids |
Serving and Storage Tips
This soup tastes even better the next day as the flavors meld together. Serve it with crusty bread for dipping or alongside a grilled cheese sandwich for the ultimate comfort meal combination.
- Fresh garnishes: Top with crispy bacon bits, fresh chives, and shredded asiago cheese for restaurant-style presentation
- Make-ahead friendly: Prepare up to 3 days in advancejust reheat gently and stir frequently
- Reheating tip: Add a splash of chicken broth or milk to restore the perfect consistency
Note: Skip the freezer with this onedairy-based soups can become grainy when frozen and thawed. Instead, make smaller batches more frequently for the best texture and flavor.
Expert Says
When making COPYCAT PANERA RUSTIC BAKED POTATO SOUP, it’s essential to balance the starch from the potatoes with creamy ingredients. This combination not only thickens the soup naturally but also enhances the mouthfeel, creating a comforting bowl that embodies the essence of rustic cooking.
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The Journey to My Copycat Panera Rustic Baked Potato Soup
Perfecting this copycat Panera rustic baked potato soup was quite the adventure. I’ll never forget the time I mistakenly added too much garlic and nearly turned it into a pungent potion! After much trial and error, I finally discovered the delightful balance of flavors that makes this soup a cozy family favorite.
FAQs ( Copycat Panera Rustic Baked Potato Soup )
Can I make this soup ahead of time?
Yes, this recipe actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or broth if it thickens too much.
What type of potatoes work best?
Russet potatoes are ideal because they break down slightly while cooking, creating a naturally thick and creamy texture. Yukon Gold potatoes work as a second choice, giving you a buttery flavor and holding their shape a bit more.
Can I freeze leftover soup?
You can freeze this dish for up to 3 months, though dairy-based soups may separate slightly when thawed. To minimize texture changes, cool completely before freezing and reheat slowly on low heat, stirring frequently.
How do I prevent the soup from curdling?
Keep the heat at medium-low when adding dairy ingredients and avoid boiling once cream or cheese is incorporated. If the soup gets too hot too fast, the proteins in the dairy can separate and create a grainy texture.
What toppings go well with this meal?
Classic toppings include shredded cheddar cheese, crispy bacon bits, sour cream, and chopped green onions. For extra texture, add croutons or oyster crackers right before serving to keep them crunchy.
This copycat Panera rustic baked potato soup comes together in about 45 minutes and delivers pure comfort in every spoonful. You’ll love how the creamy base wraps around those tender potato chunks, while crispy bacon adds the perfect smoky finish. The aroma alone will have everyone gathering in your kitchen, drawn by that familiar scent of home-cooked love.
For a richer flavor, try adding a splash of white wine when you sauté the onionssomething I learned from my mother’s old cookbook notes. You can easily swap the monterey jack for sharp cheddar if that’s what you have on hand. Store leftovers in the refrigerator for up to three days, and when reheating, stir in a little extra milk to bring back that silky texture.
There’s something magical about ladling warm soup into bowls for the people you care about. Did you grow up with potato soup on chilly evenings too? I’d love to see how yours turns outshare a photo or tell me about your family’s soup traditions. Save this recipe for those days when you need a little extra warmth, and don’t forget to pass it along to someone who could use a bowl of comfort.
