Dinners · 4 min read
Bennigan's Ultimate Baked Potato Soup (Copycat)
Creamy, loaded baked potato soup just like Bennigan's! Rich and hearty with cheese, bacon, and scallions. Made with milk, not heavy cream.
★ 5.0 (27)
This Bennigan's Ultimate Baked Potato Soup copycat recipe is the one I turn to when I want that restaurant flavor at home. I first tasted the original on a cold winter evening in Humble, Texas, and it set a new standard for what potato soup could be. This homemade version delivers the same creamy, rich texture with milk instead of heavy cream, so it feels indulgent without being heavy.
Why You’ll Love This Easy Potato Soup Recipe
- No heavy cream needed, yet the soup is still luxuriously creamy from the milk and mashed potatoes.
- It's a restaurant copycat that tastes just like the Bennigan's version, but you can make it in your own kitchen with simple ingredients.
- The combination of smooth mashed potatoes and tender cubed potatoes gives you the best of both textures in every spoonful.
Key Ingredients for Authentic Bennigan’s Potato Soup
- Russet potatoes are the best choice because they bake up fluffy and mash easily, giving the soup its hearty texture. You can substitute Yukon Gold for a slightly buttery flavor, but avoid waxy varieties like red potatoes.
- Cheddar cheese adds a sharp, savory note that mimics the restaurant's topping. Use a good melting cheese like sharp cheddar, and shred it yourself for the smoothest melt.
- Bacon provides smoky, salty crunch. Cook it until crisp, then crumble it. You can also use turkey bacon or omit it for a vegetarian version.
- Scallions (green onions) add a fresh, mild onion flavor and a pop of color. Slice them thinly and use both the white and green parts.
Kitchen Tools for Making This Potato Soup
- A 4 to 6-quart Dutch oven or heavy-bottomed pot for even heat distribution and to prevent scorching.
- A potato masher to mash the potatoes right in the pot.
- A whisk to make the roux smooth and lump-free.
- A vegetable peeler if you prefer to peel the potatoes before baking (though you can also leave the skins on for extra texture).
Tips for Making the Best Bennigan’s Baked Potato Soup
- Bake the potatoes until they are completely tender when pierced with a fork. This ensures they mash smoothly and give the soup its creamy base.
- Cook the onions and garlic in butter over medium-low heat for a full 10 minutes. This softens them without browning, which keeps the soup's flavor mellow and sweet.
- After adding the flour to the butter, let it cook for 1 minute to remove the raw flour taste. This is a key step for a smooth, lump-free roux.
- Mash only two-thirds of the potatoes. Leaving the rest in cubes gives the soup a chunky, loaded baked potato feel.
- Simmer the soup gently, stirring occasionally, to prevent the milk from scorching on the bottom of the pot.
Expert Tips for a Perfectly Creamy Potato Soup
- For an even smoother texture, use an immersion blender to puree the mashed potato portion before adding the cubed potatoes. This creates a velvety base while still leaving some chunks.
- If you're making the soup ahead, prepare the base and refrigerate it without the cubed potatoes. Add the cubes when reheating so they stay firm and don't break down.
- To adjust the thickness, stir in extra chicken broth or milk a little at a time. The soup will thicken as it sits, so you may need to thin it when reheating.
- Use a potato masher rather than a food processor to avoid overworking the potatoes, which can make them gluey and pasty.
Variations to Try for This Loaded Baked Potato Soup
- Add a cup of steamed broccoli florets for a broccoli cheddar potato soup twist.
- Swap the chicken broth for vegetable broth to make it vegetarian, and use a vegetarian bacon substitute or omit the bacon.
- Use sweet potatoes instead of russets for a slightly sweeter, more colorful soup.
- Stir in a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
- Top with a dollop of sour cream and extra chives for a classic loaded potato feel.
What to Serve with This Creamy Potato Soup
Best Toppings for This Soup
- Extra shredded cheddar cheese
- Crumbled bacon
- Sliced scallions
- A dollop of sour cream
Side Dishes to Serve with Potato Soup
- Crusty bread or a warm baguette for dipping
- A simple green salad with a tangy vinaigrette to cut through the richness
- A classic grilled cheese sandwich for a comforting combo
How to Store Leftover Bennigan’s Potato Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools, so when you're ready to enjoy it again, stir in a splash of milk or broth while reheating. Keep the toppings separate and add them just before serving to keep the bacon crispy and the scallions fresh.
How to Freeze This Potato Soup for Later
This soup freezes well, but the dairy can separate when thawed. To freeze, let the soup cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep for up to 3 months. Thaw in the refrigerator overnight, then reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of milk or broth to restore the creamy texture. The toppings should always be added fresh after reheating, as they don't freeze well.
Best Ways to Reheat Leftover Baked Potato Soup
The best way to reheat this soup is on the stovetop over medium-low heat, stirring frequently. Because the soup thickens as it sits, you'll likely need to add a little milk or chicken broth to thin it back to the right consistency. You can also reheat individual portions in the microwave, but do so in 30-second bursts and stir between each to avoid curdling the dairy. Reheat only what you plan to eat to preserve the texture of the potato cubes.
Source recipe: Bennigan’s Ultimate Baked Potato Soup (Copycat) (SnapChef ID 1fe120db-a487-4a80-b8ff-30ab7768b093). Nutrition is estimated per serving.
Ingredients
Directions
- Heat oven to 400 degrees. Bake potatoes 1 hour or until tender when pierced. Peel potatoes when cool enough to handle.
- Melt butter in a 4 to 6-quart pot or Dutch oven 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.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use leftover baked potatoes for this soup?
Yes, you can use leftover baked potatoes. Just skip the baking step and proceed with the recipe, mashing and cubing as directed. The potatoes should be fully cooked and tender.
Can I make this soup in a slow cooker?
You can adapt this recipe for a slow cooker. Cook the onions and garlic in a skillet, then transfer to the slow cooker with the broth, milk, and mashed potatoes. Cook on low for 4-6 hours, then add the cubed potatoes and toppings before serving. However, the roux step is best done on the stovetop to avoid lumps.
Why does my soup curdle?
Curdling can happen if the soup is heated too quickly or if the milk is added to a very hot pot. To prevent this, keep the heat at medium-low and stir frequently. Also, make sure the flour roux is fully incorporated before adding the milk.
Can I use half-and-half instead of milk?
Yes, you can substitute half-and-half for the milk for an even richer soup. Keep in mind that half-and-half has more fat, so the soup will be thicker and more indulgent. You may need to add a little extra broth to reach your desired consistency.
