On a cold winter evening in Humble, Texas, I first tasted Bennigan’s famous potato soup, and it forever changed my expectations of what potato soup could be. This isn’t just any potato soup – a creamy, rich bowlful of comfort that captures all the best parts of a loaded baked potato in every spoonful. Today, I’m sharing my perfected copycat version of this beloved restaurant classic.
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Bennigan’s Potato Soup
Bennigan’s Restaurant really knows how to put together a baked potato soup. This soup is creamy, rich, and hearty. You really can make an entire meal out of this soup. Serve this soup with either a sandwich or even a nice crusty piece of bread with lots of butter.
Why You’ll Love This Recipe
- No heavy cream needed for rich results
- Restaurant-quality soup at home
- Perfect balance of creamy and chunky textures
- Customizable toppings
- Make-ahead friendly
- Budget-friendly comfort food
Loaded Baked Potato Soup
If you’ve ever been to Ireland, then you know that soup is a staple food, as are potatoes. Bennigan’s Ultimate Baked Potato Soup is a hearty bowl of goodness that can warm your bones on a cold or rainy night.
This soup is creamy and rich even though it is made with milk and not cream.
Why We Love This Potato Soup
I adore this soup recipe because of its versatility! You can serve it in many ways and add other toppings to your baked potatoes. It is such an easy recipe to customize.
Nevertheless, I love making it just like the restaurant. Moreover, the most time-consuming part is preparing and baking the potatoes, which you can do in advance. The actual process of making the soup is super quick and easy.
This soup is creamy and rich even though it is made with milk and not cream.
Ingredients
Here’s a list of what you need:
- Russet potatoes – provide the hearty base and creamy texture
- Butter – creates rich flavor and base for roux
- All-purpose flour– works with butter to thicken the soup
- White onions – add sweet, savory depth
- Garlic – provides aromatic foundation
- Chicken broth – creates a flavorful liquid base
- Whole milk – adds creaminess without heavy cream
- Salt – enhances all flavors
- Black Pepper – adds subtle heat and depth
- Shredded Cheddar cheese – adds a sharp, creamy finish
- Bacon crumbles – provide smoky crunch
- Scallions – adds fresh, oniony bite and color
How to Make Baked Potato Soup
- Bake potatoes at 400°F for one hour or until tender when pierced with a fork.
- Peel potatoes when cool enough to handle.
- Melt butter in a 4 to 6-quart pot over medium-low heat.
- Stir in onions and garlic, cover, and sauté until softened, but not browned.
- Add flour, stir, and cook for one minute to get rid of the raw flour taste.
- Add two-thirds of the potatoes and mash with a potato masher.
- Add broth, milk, salt, and pepper to the potato mixture.
- Bring to a low simmer, stirring occasionally.
- Chop the remaining potatoes into small cubes.
- Add the potato bite size pieces to the soup and stir gently.
- Cook until cut potatoes are warmed through.
- Sprinkle each serving with cheese, bacon, and scallions.
CopyKat Tip: If you are crunched for time, try baking your potatoes in the microwave by following the manufacturer’s instructions. Many new microwave ovens now feature a baked potato button.
Customization Options
Ingredient Substitutions
- Milk: Use any percentage, or part heavy cream for extra richness
- Potatoes: Russet preferred, but Yukon Gold work well
- Broth: Vegetable broth for vegetarian version
- Cheese: Try different varieties like Colby or pepper jack
Optional Add-ins
- Diced ham
- Sour cream
- Chives
- Crushed red pepper flakes
- Extra cheese blend
Time-Saving Tips
- Microwave potatoes instead of baking:
- Clean and pierce potatoes
- Microwave 5-7 minutes per potato
- Test for doneness with fork
- Make-Ahead Components:
- Bake potatoes day before
- Cook bacon in advance
- Pre-chop vegetables
Troubleshooting Tips
- Too Thick: Add warm milk gradually
- Too Thin: Simmer longer or add potato flakes
- Lumpy: Use immersion blender if desired
- Grainy: Lower heat when reheating
What to Serve with This Baked Potato Soup
My version of Bennigan’s Ultimate Baked Potato Soup can be served as an appetizer to a grilled or smoked steak dinner or as a lunch with a side sandwich or a crusty, buttered baguette.
Luckily, it works with so many different foods that you don’t have to think too hard about what will taste good with it! It also tastes phenomenal if you make a soup and salad combo because the salad’s refreshing ingredients contrast the rich soup.
How to Store Bennigan’s Potato Soup
This potato soup is best if you enjoy it within 3-5 days after making it! To correctly store it, wait for the soup to reach room temperature. Then, transfer it to a clean, airtight container and keep it in the refrigerator.
How to Freeze Bennigan’s Potato Soup
If you want to extend the soup’s shelf life, you can undoubtedly freeze it. It says fresh up to 6 months, and the good news is that potato soup reheats quite well!
You can freeze the bacon pieces and soup separately so their textures are right when you reheat it. Make sure the soup is in a sealed container. The bacon can go in a Ziploc freezer bag!
What Is The Best Way To Reheat Loaded Baked Potato Soup?
I like reheating my soup on the stovetop, but the microwave works just as well. If you notice that the soup thickened up after it cooled, you can add a splash of milk to loosen its consistency.
Bennigan’s Ultimate Baked Potato Soup
Ingredients
- 3 pounds potatoes scrubbed and pierced in several places
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 3/4 cup finely chopped onions
- 1 tablespoons minced garlic
- 14.5 ounces chicken broth
- 3 cups milk
- 1 teaspoons salt
- 1/4 teaspoons pepper
Garnish
- 1/2 cup shredded Cheddar cheese
- 1/2 cup crumbled bacon
- 1/2 cup chopped scallions
Instructions
- Heat oven to 400 degrees. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
- Melt butter in a 4 to 6-quart pot over medium-low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add flour to the melted butter and allow to cook for 1 minute.
- Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt, and pepper. Bring to a simmer, stirring occasionally. Season to taste before serving.
- Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
Nutrition
More Potato Soup Recipes
- Country Potato Soup
- Houston’s Potato Soup
- O’Charley’s Potato Soup
- Panera Bread Potato Soup
- Copycat Chilis Baked Potato Soup
- Old Fashioned Minestrone Soup
Favorite Soup Recipes
Love Bennigan’s? Try these copycat recipes!
Check out my healthy soup recipes and the best copycat restaurant recipes here on CopyKat.com!
This recipe was adapted from a Woman’s Day Magazine recipe spotted by fellow viewer Christina.
Good soup 🥣
I’m making this tonight for the 2nd time, it’s so good! A new favorite! 🥔 🥣 Thank you.