Copycat Panera Rustic Baked Potato Soup
This Copycat Panera Rustic Baked Potato Soup is just like the cozy, creamy soup you love from Panera, but made right at home. It’s packed with tender chunks of baked…
Tip: save now, cook later.This Copycat Panera Rustic Baked Potato Soup is just like the cozy, creamy soup you love from Panera, but made right at home. It’s packed with tender chunks of baked potatoes, a smooth and rich broth, and just the right touch of cheese and bacon that give it that rustic, comforting feel. The texture is hearty without being too thick, making each spoonful super satisfying.
I love making this soup on chilly days when I want something warm and filling without a lot of fuss. What makes it special for me is how the potatoes soak up the flavors and the bits of crispy bacon add a little crunch and smoky goodness. I usually stir in some green onions on top for a fresh pop of color and flavor—it just makes the whole dish feel extra vibrant and inviting.
For serving, I like to pair this soup with some crusty bread or a simple green salad to keep things balanced but still hearty. It’s a great meal for lunch or dinner, and leftovers are even better the next day. When friends come over, this soup always gets rave reviews and requests for the recipe, so it’s definitely a crowd-pleaser in my kitchen!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for soup because they become soft and fluffy when cooked. If you don’t have russets, Yukon Gold potatoes work well too and add a creamier texture.
Bacon: Bacon adds smoky, salty flavor and crunch. For a vegetarian option, try smoked paprika or liquid smoke to keep that smoky taste without the meat.
Cheddar Cheese: Sharp cheddar gives a nice tang and richness. You can swap it with Colby, Monterey Jack, or even a blend for a milder flavor.
Half-and-Half: This makes the soup creamy without being too heavy. Milk is a lighter substitute, or for dairy-free, use unsweetened almond or oat milk.
Smoked Paprika: It gives the soup a subtle smoky flavor and color. If you don’t have it, regular paprika or a pinch of chipotle powder can be a good alternative.
How Can I Get the Perfect Rustic Texture in This Soup?
The secret to the soup’s texture is mashing some potatoes while leaving others chunky. This makes the soup creamy yet hearty and satisfying.
- Use a potato masher or an immersion blender briefly.
- Don’t puree everything—just mash about half the potatoes carefully.
- This technique helps thicken the soup naturally without adding too much flour or cream.
- Mix gently after adding cheese and half-and-half to prevent curdling.
Equipment You’ll Need
- Large pot – big enough to cook potatoes and simmer the soup without spilling.
- Wooden spoon – great for stirring and scraping the bottom without damaging the pot.
- Potato masher or immersion blender – helps create the rustic texture by mashing some potatoes.
- Sharp knife and cutting board – for chopping potatoes, onions, and green onions safely.
- Measuring cups and spoons – to get the right amount of broth, seasonings, and flour.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage or ham cubes for a different smoky flavor and protein.
- Add chopped cooked broccoli or peas for extra veggies and color in the soup.
- Mix in pepper jack cheese instead of cheddar for a mild spicy kick.
- Stir in a spoonful of sour cream or Greek yogurt for extra creaminess and tang.
How to Make Copycat Panera Rustic Baked Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 medium russet potatoes, peeled and diced
- 6 slices bacon
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups half-and-half (or milk for a lighter version)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (plus extra for garnish)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
For Garnish:
- Sour cream
- 2 green onions, sliced
Time Needed:
This soup takes about 40 minutes in total. You’ll spend around 10 minutes prepping the ingredients and about 30 minutes cooking and assembling the soup. While simmering and mashing, you can relax or start prepping your favorite garnish.
Step-by-Step Instructions:
1. Cook the Bacon and Sauté Onions:
Heat a large pot over medium heat and cook the bacon until it’s nice and crispy. Once done, remove the bacon and crumble it into pieces. Keep the bacon fat in the pot—it adds great flavor to the soup. Next, add the chopped onion to the pot and sauté in the bacon fat until the onions are soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until you can smell that lovely aroma.
2. Make the Roux and Add Broth:
Stir in the butter and let it melt. Then sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes. This cooks the flour and will help thicken the soup. Gradually pour in the chicken broth while whisking to keep the mixture smooth and lump-free. Bring everything to a boil.
3. Cook the Potatoes and Season:
Add the diced potatoes, salt, pepper, and smoked paprika. Turn the heat down to medium-low and let it simmer until the potatoes are tender, around 15 to 20 minutes.
4. Create the Rustic Texture and Add Cheese:
Use a potato masher or immersion blender to mash some of the potatoes right in the pot. This makes the soup thick and creamy but keeps plenty of chunky potato pieces for that rustic feel. Stir in the half-and-half and shredded cheddar cheese. Warm the soup gently until the cheese melts—be careful not to let it boil to prevent curdling.
5. Final Touches and Serve:
Give the soup a taste and add more salt, pepper, or smoked paprika if you like. Ladle the soup into bowls, topping each with crumbled bacon, a dollop of sour cream, a sprinkle of additional cheddar cheese, and sliced green onions. Finish with a light dusting of smoked paprika for a pop of color and smoky flavor.
Enjoy your homemade Copycat Panera Rustic Baked Potato Soup—warm, cozy, and full of flavor!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time! Just make sure to thaw them completely and drain any excess water before adding to the soup to avoid diluting the broth.
How Do I Store Leftover Rustic Baked Potato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat and stir occasionally to prevent the soup from separating.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the half-and-half with unsweetened almond milk or coconut milk and use a dairy-free cheese alternative. Just be sure to add these gently to keep the creamy texture.
What Can I Use Instead of Bacon?
If you want to skip bacon, try smoked paprika or liquid smoke to add that smoky flavor. You can also toss in sautéed mushrooms for a savory twist.