Soups & Stews
Bennigan's loaded potato soup brings that iconic restaurant flavor straight to your kitchen with its signature creamy texture and triple-topped goodness. š„ The secret lies in slow-cooked potatoes simmered in a rich broth, then loaded with crispy bacon, melted cheddar, and fresh green onions for that signature Bennigan's experience.
This isn't just soupāit's comfort food elevated to restaurant-quality perfection.
What sets this recipe apart is the balance of flavors: savory bacon, sharp cheddar, and bright green onions create a harmonious bite every time. The soup base starts with a flavorful roux and creamy broth foundation, ensuring that creamy, velvety texture that makes this dish irresistible.
The toppings aren't just garnishāthey're essential for that Bennigan's signature taste.
By the time you're done, you'll have a steaming bowl of loaded potato soup that's creamy, cheesy, and packed with flavor in every spoonful. The bacon adds a smoky depth, the cheese brings richness, and the green onions provide a fresh finish.
This recipe delivers the same satisfaction as the restaurant version, but with the flexibility to make it at home.
The best part? It's perfect for feeding a crowd or meal prepping for the week. The flavors only get better as it sits, making it ideal for busy weeknights or cozy gatherings. Let's get started on recreating this beloved classic in your own kitchen.
Ingredients for bennigan's loaded potato soup
These 14 ingredients bring Bennigan's iconic loaded potato soup to life at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions š§ | 2 whole | Diced for flavor base |
| Garlic Cloves š§ | 4 cloves | Minced for aromatic depth |
| All-Purpose Flour š¾ | Ā½ cup | For roux foundation |
| Unsalted Butter š§ | Ā¾ cup | Cold for rich roux |
| Chicken Broth š§ | 6 cups | Low-sodium preferred |
| Russet Potatoes š„ | 3 lb | Peeled and cubed |
| Heavy Cream š„ | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese š§ | 2 cups | Shredded for melting |
| Cooked Bacon š„ | 1 cup | Crumbled for smoky flavor |
| Green Onions š§ | Ā½ cup | Chopped for fresh finish |
| Salt š§ | 1 Ā½ tsp | Kosher or sea salt |
| Black Pepper š¶ļø | Ā½ tsp | Freshly ground preferred |
| Dried Thyme šæ | Ā½ tsp | For earthy depth |
| Bay Leaves š | 2 whole | Removed before serving |
The bacon and cheddar are the stars hereāthick-cut bacon from Costco or your butcher's counter gives the best flavor, but pre-cooked bacon works too. For the cheese, grab sharp cheddar (like Cabot or Monterey Jack)āit melts perfectly and adds that signature tang. The potatoes? Russets
No bacon? Crispy pork belly bits or smoked paprika can mimic that smoky depth. Out of sharp cheddar? Pepper jack or GruyĆØre both melt beautifully. For the broth, low-sodium is keyāyou'll be adding plenty of salt later. The thyme and bay leaves are non-negotiable for that restaurant-quality flavor, but if you're short on time, 1 tsp Italian seasoning works in a pinch. The green onions? Fresh is best, but dried won't ruin itājust don't expect that bright pop of color. And if your soup feels too thin, stir in a splash of half-and-half or an extra spoon of cheese. This soup tastes even better the next dayā3-4 days in the fridge, covered and chilled. Freezes for up to 3 months, though the texture gets a little mealy after thawing. I like to portion it into thermos containers for easy lunchesājust reheat with a splash of broth or milk to restore that creamy texture. And if you're making it for a crowd, double the bacon and cheeseātrust me on this. The extra effort is worth every cheesy, bacon-loaded bite.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because itās almost foolproofājust sautĆ© onions and garlic in butter, toss in flour, add broth and potatoes, and let it simmer. No extra pots, no fuss, and honestly? That golden roux from the butter and flour is where the real flavor happens.
- Creamy Without Cream: Hereās what sold meāthe richness comes from the butter and chicken broth, not heavy cream. The potatoes get that velvety texture, but itās lighter than most loaded soups. Plus, the toasted flour adds depth thatās ridiculously satisfying.
- Weeknight to Party Fix: Between us, this soup is my go-to when Iām swamped but need something impressive. Serve it with crusty bread for a casual dinner, or add bacon and cheddar for a crowd-pleaser. My daughter picks out the onions, but still asks for secondsā(yes, even on a Tuesday night).
- Budget-Friendly Leftovers: A single batch stretches for days, and it only costs pennies per serving. The broth and butter make it feel special, but the onion and garlic base keeps it affordable. Freeze extras for lazy daysāIāve reheated this soup straight from the freezer, and no oneās ever complained.
Step-by-step instructions for Bennigan's loaded potato soup
Here's how to recreate that iconic restaurant soup at homeācreamy, cheesy, and loaded with all the right toppings.
š³ Step 1: Build the Roux for Rich Flavor
Melt the 0.75 cup unsalted butter in a large Dutch oven over medium heat. Add the 0.5 cup all-purpose flour all at once and whisk vigorously for 2-3 minutes until the mixture turns a deep golden brownāthis is your roux. You're looking for a nutty aroma and color, not burnt bits. If it starts to darken too quickly, reduce the heat slightly.
Here's the thingāthis roux is the flavor foundation. Don't rush it. The longer you cook it to this perfect golden stage, the deeper the flavor in your soup. Once it reaches that rich color, immediately add the 2 whole diced yellow onions and cook for another 3-4 minutes until softened but not browned. This prevents the onions from burning when you add the broth later.
š³ Step 2: Develop the Base with Aromatics and Broth
Add the 4 minced garlic cloves, 0.5 tsp dried thyme, and 1.5 tsp salt to the pot. Stir for 30 seconds until fragrantāyou should smell that garlic releasing its sweet aroma. Slowly pour in the 6 cups chicken broth while whisking constantly to prevent lumps. Bring everything to a gentle boil, then reduce heat to medium-low and let it simmer for 5 minutes to let the flavors meld.
While it simmers, peel and cube the 3 lb russet potatoes into 1-inch pieces. The potatoes should be uniform in size so they cook evenly. Drop them into the simmering broth and add the 2 whole bay leaves. The soup should just barely cover the potatoesāif not, add a splash of water. Let it simmer uncovered for 15 minutes until the potatoes are fork-tender but not falling apart.
š„ Step 3: Create the Creamy Texture
Remove the 2 bay leaves and stir in the 1 cup heavy cream and 2 cups shredded sharp cheddar cheese. The cheese should melt completely into the soup, creating that signature creamy texture. Taste and adjust seasoning with black pepperāI like to add just a pinch more than the recipe calls for to bring out the cheddar's sharpness.
Here's where it gets good: let the soup simmer for another 10 minutes on low heat. This allows the cream to fully incorporate and the cheese to develop that perfect melt. The soup should be thick but still spoonableāif it's too thick, whisk in 2-3 tablespoons of hot broth to reach your desired consistency. Real talk: this is the moment that makes all the difference between good soup and restaurant-quality soup.
šØāš³ Step 4: Prepare the Topping Trio
While the soup simmers, prepare the toppings. Crumble the 1 cup cooked bacon into bite-sized piecesādon't over-chop it or you'll lose that smoky texture. Finely chop the 0.5 cup green onions, separating the white and green parts if you want to layer them artistically on top later.
For the cheese topping, shred the remaining 1 cup sharp cheddar cheese (if you didn't use all 2 cups in the soup) into coarse shreds. The larger the shreds, the more dramatic the melt effect when you serve it. I like to keep this separate until serving so the cheese stays fresh and melty.
š½ļø Step 5: Serve with All the Fixings
Ladle the hot soup into bowls and immediately top with the crumbled bacon, green onions, and cheddar cheese. The contrast of the creamy soup with the crispy bacon and fresh green onions is what makes this dish special. Serve with crusty bread on the sideāit's perfect for soaking up every last drop of that rich, cheesy goodness.
Pro tip: If you're serving this to a crowd, keep the bacon and cheese toppings in separate bowls so everyone can customize their portion. And don't forget to taste as you goāthis is where you can adjust the seasoning to absolute perfection. The soup will only get better as it sits, so if you're making it ahead, reheat gently on the stove with a splash of broth to maintain that creamy texture.
Pro Tips For Making Bennigan'S Loaded Potato Soup
- Cook Onions Low: Benniganās soup starts with onionsādonāt rush them. SautĆ© yellow onions in butter over medium-low heat for 8-10 minutes until soft and translucent, not browned. I learned this the hard wayāburnt onions make the whole soup taste bitter, and no one wants that.
- Deglaze Aggressively: After cooking onions and garlic, sprinkle in the flour and let it toast for 1-2 minutes. Then pour in the chicken broth all at once and stir like your life depends on it. This prevents lumps and ensures a smooth rouxāno one likes gummy soup.
- Simmer, Donāt Boil: Once everythingās combined, keep the soup at a gentle simmer, not a rolling boil. Boiling can break down the potatoes and turn the broth cloudy. A steady simmer (small bubbles, occasional swirls) keeps the texture creamy and the flavors balanced.
- Add Cheese Last: Benniganās soup is loaded, so save the cheddar and sour cream for the end. Stirring them in too early makes the soup greasy and separates the cheese. Add them right before servingāthis keeps the soup rich but not heavy. (Yes, even if youāre impatient like me.)
Pro cooking tips for great bennigan's loaded potato soup
Roux Perfection
That golden roux is your flavor anchorādon't rush it! Cook the butter and flour over medium heat until it reaches a deep, nutty brown color (about 2-3 minutes). This takes patience, but skipping this step means missing out on that rich, restaurant-quality depth.
I use a large Dutch oven for even heat distribution, and I stir constantly to prevent burning. Once it reaches the perfect stage, immediately add the onions to stop them from burning when the broth comes in later. š„
Potato Prep Matters
Uniform potato size is key for even cooking. Cut your 3 lb russet potatoes into 1-inch cubes while the broth simmersāthis prevents some pieces from getting mushy while others stay hard.
I like to peel them first to avoid any bitter skins, but if you prefer rustic texture, leave the skins on. The potatoes should cook until fork-tender but not falling apart (15 minutes of simmering). If they're not done, cover the pot and cook another 5 minutes.
Creamy Texture Secrets
The heavy cream and cheese need time to fully incorporate for that Bennigan's signature creaminess. After adding them, let the soup simmer gently for 10 minutes on low heat. This allows the cream to blend smoothly and the cheese to melt completely.
If your soup gets too thick, whisk in 2-3 tablespoons of hot broth to reach that perfect spoonable consistency. Pro tip: Taste as you goāthis is when you can adjust seasoning with a pinch more black pepper to enhance the cheddar's sharpness.
Bacon Crumble Technique
For that authentic Bennigan's crunch, use thick-cut bacon (like Costco's or from your butcher). Cook it until crispy, then crumble it into bite-sized piecesānot too fine or you'll lose that satisfying texture. I like to keep the bacon separate until serving so it stays crisp.
If you're short on time, pre-cooked bacon works too, but crisp it up in a pan for 1-2 minutes before crumbling to restore some crunch. š„
Cheese Melt Mastery
Use sharp cheddar (like Cabot or Monterey Jack) for that signature tangy melt. Shred the cheese coarselyālarger pieces create a more dramatic melt effect when served. I like to keep the extra cheese separate until serving so it stays fresh and melty.
If you're worried about the cheese getting too soft during reheating, store it in an airtight container in the fridge and shred it fresh before serving.
Topping Presentation
Layer your toppings artistically for that restaurant-worthy look. Start with a generous spoonful of soup, then add crumbled bacon, green onions, and cheddar cheese in a visually pleasing arrangement. The contrast of creamy soup, crispy bacon, and fresh green onions is what makes this dish special.
Serve immediately so the cheese stays melty and the green onions stay bright. For a crowd, keep the toppings in separate bowls so everyone can customize their portion. š½ļø
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
For a vegetarian version, swap the bacon with crispy pork belly bits or smoked paprika (Ā½ teaspoon) to mimic that smoky depth. You could also use crispy fried onions or chickpeas for a protein boost. Just be sure to add them fresh when serving to maintain texture.
How do I keep the soup creamy when reheating?
Add a splash of heavy cream (2-3 tablespoons) or milk when reheating to restore creaminess. Stir over low heat and avoid boiling, which can break the emulsion. For best results, reheat only until steaming, then let it sit for 2-3 minutes before serving. Store leftovers in an airtight container in the fridge for up to 4 days.
Can I use instant potato flakes instead of fresh potatoes?
While not traditional, you can substitute 1 cup instant potato flakes for the fresh potatoesābut expect a different texture. Add them with the broth and simmer for 5 minutes until fully rehydrated. For better results, combine with Ā½ cup diced fresh potatoes for a balance of texture. The flavor won't be identical, but it works in a pinch.
What's the best way to serve this soup?
Serve it piping hot in deep bowls with the toppings on the side for customization. Pair with crusty bread or oyster crackers for dipping. For a Bennigan's-style presentation, layer the bacon, green onions, and cheese in a visually appealing pattern. Pro tip: Add a dollop of sour cream on top if you want extra richness!
Why did my roux turn black?
That means you burned it! The roux should be a deep golden brown, not black. Start over with fresh butter and flour, and cook over medium-low heat, stirring constantly. If it darkens too quickly, reduce the heat immediately. A properly cooked roux is the foundation of rich, restaurant-quality flavorādon't rush this step!