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Copycat Panera Rustic Baked Potato Soup Recipe Easy Cozy

Copycat Panera rustic baked potato soup in white bowl with cheese, bacon, and chives
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Simmer the soup while stirring occasionally until the potatoes are fork-tender, about 12 to 15 minutes.
  7. Carefully blend half of the soup in a blender until smooth, then return it to the pot.
  8. Stir the shredded Monterey jack cheese into the soup in small handfuls until melted, then mix in the room temperature sour cream.
  9. Fold in half of the crispy bacon bits and adjust seasoning with salt and pepper as desired.
  10. 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

Find it online: https://www.amgroyal.com/copycat-panera-rustic-baked-potato-soup/