Bennigan’s Potato Soup Recipe has always been a comfort food favorite, and if you’ve ever tasted it, you know why. It’s rich, creamy, and loaded with hearty flavors that instantly warm your soul.
I’ve always loved how this soup balances its velvety texture with the savory goodness of potatoes, bacon, and a blend of seasonings that make every spoonful irresistible. Recreating this restaurant classic at home is easier than you’d think, and the result is just as delicious.
Whether you’re craving a cozy bowl on a chilly evening or want to wow your family with a restaurant-style dish, this copycat recipe will hit the spot. Let’s dive in and whip up this Bennigan’s-inspired potato soup!
How To Make Bennigan’s Potato Soup Recipe?
Recipe Time
Preparation Time: 20 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Course: Soup
Cuisine: American
Yield: 6 servings
Equipment Needed
- Large baking tray
- Potato masher
- Large soup pot
- Wooden spoon
- Ladle
- Sharp knife
Ingredients
For The Soup
- 6 medium russet potatoes
- 1 tablespoon butter
- 1 cup finely diced onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For Toppings
- 1/2 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped scallions
Instructions
1. Bake The Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, and bake them for about an hour, or until tender. Let them cool slightly before peeling.
2. Prepare The Base
In a large soup pot, melt the butter over medium heat. Add the onions and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Mash And Combine
Mash two-thirds of the peeled potatoes directly in the pot. Pour in the chicken broth, stirring to combine. Let it simmer gently for 10 minutes.
4. Add Creaminess
Stir in the heavy cream and season with salt and pepper. Dice the remaining potatoes into small cubes and fold them into the soup for texture.
5. Serve And Garnish
Ladle the soup into bowls and top each serving with shredded cheese, crumbled bacon, and chopped scallions.
Nutrition Facts Of Bennigan’s Potato Soup Recipe
- Calories: 400
- Fat: 20 g
- Carbohydrates: 45 g
- Protein: 10 g
- Fiber: 4 g
- Sodium: 800 mg
Serving Suggestions Of Bennigan’s Potato Soup Recipe
Pairings To Enhance Your Meal
Caesar Salad: The crispness of romaine lettuce balances the creaminess of the soup.
Cornbread Muffins: Their sweet, crumbly texture pairs beautifully with the savory soup.
Grilled Cheese Sandwich: Dunking gooey, toasted bread into this soup is a delight.
Tips And Variations Of Bennigan’s Potato Soup Recipe
Make It Your Own
Spicy Kick: Add diced jalapeños or red pepper flakes for heat.
Vegetarian Version: Substitute vegetable broth for chicken broth and skip the bacon.
Cheesy Broccoli Twist: Stir in cooked broccoli florets and extra cheese for a wholesome addition.
Note
Cooking this soup always brings me a sense of warmth and nostalgia. The rich flavors remind me of cozy restaurant dinners, and customizing the toppings makes it feel fresh and new each time.
Conclusion
Making Bennigan’s Potato Soup at home is a delightful way to enjoy the comforting flavors of this classic dish without heading to the restaurant. The creamy texture, loaded with tender potatoes and a rich blend of seasonings, makes it a true crowd-pleaser.
Whether you’re recreating nostalgic memories or simply looking for a hearty soup recipe, this one is sure to impress.
Don’t forget to top it with crispy bacon, shredded cheese, and a dollop of sour cream for the perfect finishing touch. Trust me, once you’ve tried this recipe, it’ll become a go-to favorite for cozy nights and special occasions alike.
Bennigan’s Potato Soup Recipe
Equipment
- Large baking tray
- Potato masher
- Large soup pot
- Wooden spoon
- Ladle
- Sharp knife
Ingredients
- 6 medium russet potatoes
- 1 tablespoon butter
- 1 cup finely diced onion
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
- 2 tablespoons chopped scallions
Instructions
Bake The Potatoes
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, and bake them for about an hour, or until tender. Let them cool slightly before peeling.
Prepare The Base
- In a large soup pot, melt the butter over medium heat. Add the onions and garlic, sautéing until soft and fragrant, about 5 minutes.
Mash And Combine
- Mash two-thirds of the peeled potatoes directly in the pot. Pour in the chicken broth, stirring to combine. Let it simmer gently for 10 minutes.
Add Creaminess
- Stir in the heavy cream and season with salt and pepper. Dice the remaining potatoes into small cubes and fold them into the soup for texture.
Serve And Garnish
- Ladle the soup into bowls and top each serving with shredded cheese, crumbled bacon, and chopped scallions.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.