Bennigan’s ultimate baked potato soup is a delicious creamy soup packed full of potatoes, cheese, and topped with all of the goodies that are served with baked potatoes.
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Bennigan’s Ultimate Baked Potato Soup
Bennigan’s 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. I personally like to serve this soup with either a sandwich or even a nice crusty piece of bread with lots of butter.
This recipe for baked potato soup is very easy to make. You can prepare this comforting soup in no time flat.
Potatoes are the world’s 4th most important food crop, behind corn, wheat, and rice.
It may come as no surprise to you that in Ireland, potatoes are ranked as number 1. The Irish eat about 250 pounds of potatoes per person, per year, compared to Americans, who eat “only” about 140 pounds!
The naturally low-fat potato is actually healthy food. It contains enough fiber, nutrients, and carbohydrates to consider it a complete meal all by itself.
About Bennigan’s Restaurants
Bennigan’s, headquartered in Dallas, Texas, is an Irish pub themed chain of restaurants, once owned by the Pilsbury Corporation. Although the chain is much smaller than it once was. There are still about 15 restaurants operating in the US today and about 18 international locations.
Its unique aim is to “provide guests with the kind of genuine, warm, and high-spirited services you’d experience in a neighborhood Emerald Isle pub.” So naturally, they have a potato soup on their menu.
I loved the creativity of their food and the fact that they cooked so much of their food fresh every day from scratch.
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.
Here’s a list of what you need:
- All-purpose flour
- Chicken broth
- Shredded Cheddar cheese
- Bacon crumbles
How to Make Baked Potato Soup
- Bake potatoes at 400 degrees for one hour or until tender when pierced.
- 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 cook until softened, but not browned.
- Add flour, stir, and cook for one minute.
- Add two-thirds of the potatoes and mash with a potato masher.
- Add broth, milk, salt, and pepper.
- Bring to a simmer, stirring occasionally.
- Cut remaining potatoes into small cubes.
- Add cut potatoes 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.
My version of Bennigan’s Ultimate Baked Potato Soup can be served as an appetizer to a steak dinner or as a lunch with a side sandwich or a crusty, buttered piece of baguette.
More Potato Soup Recipes
- Country Potato Soup
- Houston’s Potato Soup
- O’Charley’s Potato Soup
- Panera Bread Potato Soup
- Potato Soup with Evaporated Milk
- Swiss Potato Soup
Favorite Soup Recipes
Love Bennigan’s? Try these copycat recipes!
Bennigan’s Ultimate Baked Potato Soup
- 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
- 1/2 cup shredded Cheddar cheese
- 1/2 cup crumbled bacon
- 1/2 cup chopped scallions
- 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.
This recipe was adapted from a Woman’s Day Magazine recipe spotted by fellow viewer Christina.