Copycat Panera Rustic Baked Potato Soup

Creamy, rich, and packed with homestyle chunks of potato, crispy bacon, and melted cheese—my Copycat Panera Rustic Baked Potato Soup brings the comforting flavors of your favorite soup right to your kitchen! It's easy to make with simple ingredients, it's the perfect cozy meal for any night.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 350kcal

Author Tawnie Graham of Kroll's Korner

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.

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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.

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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.

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