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
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.