Copycat Panera Rustic Baked Potato Soup

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One of the most requested recipes for my copycat series was this Panera Potato Soup! And I see why. It’s creamy and rich, filled with potatoes, bacon, chives, Monterey Jack Cheese, and Asiago cheese on top. It’s so cozy, but here’s the thing: making it at home is so easy and tastes better!
Panera soup options are always delicious and flavorful, but they really are better when made at home! You’ll love my Panera Copycat Broccoli Cheddar Soup and my Panera Copycat Autumn Squash Soup, too!
To me, making soup is not only rewarding but really relaxing. I love chopping the veggies and letting the smell of sauteeing veggies and garlic fill the home. It’s truly like a form of self-care, and a bowl of this Panera Potato Soup feels like a cozy big hug.


Table Talk with Tawnie
I don’t know about you, but I am so total year-round soup girly. Soup season never ends on my watch! Catch me in 100 degree weather with a bowl of any soup – vegetable soup, creamy chicken and rice soup, or green chicken enchilada soup – I just love it! What is there not to love? Soups are so adaptable, you can get creative, they bring back memories, and they’re just cozy. Anywho – that’s the deal with this Panera Potato Soup. It’s cozy. Amazingly delicious. Creamy. Do I have to go on, just look at these photos! *drool*
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Potatoes: Russet Potatoes or Yukon Gold Potatoes are both great options. Panera says they use “homestyle cuts of potatoes,” meaning they use a slightly chunkier cut of potato.
- Thick-cut bacon: you can’t have a potato soup without some good quality bacon, it just wouldn’t be right!
- Flour: the flour is the thickening agent that helps create a nice thick and creamy potato soup.
- Broth: vegetable broth or chicken broth are perfect options, I have a great homemade chicken broth that I always love using for my soup recipes. It makes a big difference in flavor!
- Cheese: to stay true to Panera’s recipe, Monterey Jack Cheese is added to the soup, and Asiago is garnished on top. Feel free to use cheddar or Parmesan cheese, it will all taste delicious!
- Seasonings and other ingredients used: garlic, onion, butter, whole milk, heavy cream, sour cream, black pepper, celery salt, ground mustard, chives, salt, and black pepper.

Step by Step Directions
(For the full recipe, scroll down to the recipe card below)

Get that bacon crispyyyy!
This process is called rendering. It’s not hard! You’ll just cook the bacon pieces over medium-low heat until they get nice and crispy. It should take ~8-10 minutes. Set those candy pieces to the side for now & resist the urge to eat them all!

Build the base of the soup!
Saute the aromatics, add flour (key to thick and creamy potato soup!), and then add in all the liquids, potatoes, and seasonings to the party!

Blitz up about half
Once the potatoes are fork tender, carefully (key word because it’s hot!) ladle about half of the potato soup to a high powered blender. Blitz until smooth and creamy.

Add back to soup
Pour it back in, add in the cheese & sour cream. (YUM). Taste and adjust and seasonings, adding more salt as necessary. My husband believes more salt is always necessary 😂

Add bacon bits, garnish, and get cozy!
Grab a big piece of crusty warm bread and dive in to this hug in a bowl!
Expert Tips
- Bacon fat: Using some of the bacon fat to cook the aromatics (garlic and onion) helps create a really flavorful soup base.
- Skip the pre-shredded cheese: Using the pre-shredded bagged cheese is not ideal for soups; it can give the soup a grainy texture and not melt well. Block cheeses will melt evenly and smoothly into the potato soup, so you’ll have a silky, creamy soup!
- Season properly: potatoes absorb a ton of salt! Be sure to season to taste and add more salt as desired to enhance the flavors. Dairy-based soups can often taste flat or one-dimensional if not enough salt is added.
Storage / Freezing
- Allow to cool and store in an air-tight container in the fridge for up to 3 days.
- I don’t recommend freezing potato soup since the dairy can separate and become grainy.
- To reheat, reheat on low heat and stir frequently. Add a splash of broth or milk to thin it out.
FAQs
Why did my potato soup curdle?
If the soup boiled or got to too high of temperatures after the milk and cream were added, this would cause the proteins to separate and the soup to curdle. Keep the soup at a low simmer to prevent this.
What are the best potatoes to use for potato soup?
I personally like Russet Potatoes or Yukon Golds. Russet potatoes are soft, and starchy and break down for a creamy texture. Yukon Gold potatoes hold their shape and add a buttery flavor. Red potatoes are another option, but they are less starchy, so they stay chunky for a heartier soup.
What should I serve with baked potato soup?
Crusty bread is always a great choice, like my No Knead Bread. A homemade grilled cheese sandwich, a side salad, or roasted veggies.

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Copycat Panera Rustic Baked Potato Soup
Ingredients
- 1, 12 oz. package thick cut bacon, chopped into small pieces (pro tip: partially freeze the bacon before cutting to make it easier to cut the bacon!)
- 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 (pro tip: once you dice them, place in a large bowl of cold water to prevent from turning brown)
- 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.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Render bacon: In a large Dutch oven or stockpot, add the bacon and render over medium-low until crispy. The bacon fat will melt and separate from the meat, and you’ll be left with perfectly crispy bacon bits. This can take ~8-10+ minutes, stirring occasionally, and keep an eye on it.1, 12 oz. package thick cut bacon, chopped into small pieces (pro tip: partially freeze the bacon before cutting to make it easier to cut the bacon!)
- Set bacon aside: Remove the bacon with a slotted spoon to a paper towel- lined plate. You can leave ~2 tbsp. grease in the pot, but remove the rest.
- Saute onions: Add the onions. Saute for ~5 minutes, until soft. Add in the garlic and stir until fragrant, just about 30 seconds.1 medium yellow onion, diced very small, 3 cloves garlic, minced
- Stir in flour: Add in the butter, stir to melt, and then add in flour. Stir to coat the onions, and cook about 1 minute to get rid of the raw flour taste.2 Tbsp. salted butter, 1/4 cup all-purpose flour
- Add liquids and potatoes: Pour in the broth, and stir for ~2-3 minutes. Then add in the milk, cream, seasonings, hot sauce, and diced potatoes.2 cups chicken broth, 2 cups whole milk, warmed*, 2 lb. russet potatoes peeled and diced, peeled and diced small, ~3-4 large (pro tip: once you dice them, place in a large bowl of cold water to prevent from turning brown) , 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
- Cook until potatoes are tender: Cook for 12-15 minutes or until potatoes are fork tender. Be sure to stir occasionally so nothing sticks to the bottom of the pot.
- Blend: Puree half the soup in a blender, be careful it’s hot.
- Add cheese: Return the pureed soup into the pot. Stir in the Monterey jack cheese in small handfuls, followed by the sour cream. (Make sure the sour cream is room temperature so it doesn't curdle the soup.1/2 cup sour cream, room temperature, 3/4 cup monterey jack cheese, freshly shredded
- Taste & adjust: Then add in about ½ cup of the crispy bacon bits. Taste and adjust, adding more salt or pepper as desired.
- Serve: Garnish with bacon, chives, asiago cheese and serve with crusty bread.Garnish: shredded Asiago cheese, chives, bacon crumbles, sour cream.
Video
Notes
- *Warming the milk: this helps prevent the soup from curdling. I just microwave it for ~30-45 seconds to take the chill off.
- Storage & reheating:
- Allow to cool and store in an air-tight container in the fridge for up to 3 days.
- I don’t recommend freezing potato soup since the dairy can separate and become grainy.
- To reheat, reheat on low heat and stir frequently. Add a splash of broth or milk to thin it out.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Sierra Ashleigh Photography
So, so good! You’re right, it’s hard to not nibble on the bacon while cooking everything else! I just used my immersion blender and guessed about what half blended would be.
It’s beautiful Tammy! thank you so much for making it 🙂