Homemade Bennigan's Ultimate Baked Potato Soup in a bowl.
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5 from 7 votes

Bennigan's Ultimate Baked Potato Soup

Make Bennigan's Ultimate Baked Potato Soup just like you remembered.
Course Soup
Cuisine American
Keyword Bennigan's Ultimate Baked Potato Soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 250kcal
Author Stephanie Manley


  • 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. 

Recipe Tips

This recipe was adapted from a Woman's Day Magazine recipe spotted by fellow viewer Christina.


Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 629mg | Potassium: 910mg | Fiber: 4g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 25.6mg | Calcium: 219mg | Iron: 5.9mg
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