Soups & Stews
Bennigan's loaded baked potato soup delivers that signature cheesy, bacon-crusted comfort in every spoonful—just like the restaurant, but with a foolproof home method. The secret lies in layering creamy potato soup with crispy toppings that create that irresistible crunch.
I've perfected this recipe through years of testing, ensuring every element comes together for that iconic Bennigan's experience at home.
The foundation starts with a velvety potato soup base, enriched with cream and cheddar for that signature richness. Thinly sliced potatoes simmer until tender, creating a smooth, comforting texture that forms the heart of the dish.
What sets this apart is the topping technique—crispy bacon, melted cheddar, and a sprinkle of chives that transform ordinary soup into something extraordinary.
By the time you're done, you'll have a steaming bowl of loaded baked potato soup with a golden cheese crust on top and crispy bacon bits throughout.
The contrast of creamy soup and crunchy toppings makes every bite satisfying, while the aroma fills your kitchen with that unmistakable comfort food appeal. This is the recipe that brings Bennigan's to your dinner table.
Perfect for chilly evenings or game day gatherings, this soup serves a crowd while keeping prep manageable. The instructions walk you through each step, from making the soup base to achieving that perfect cheese crust. Let's get started on recreating this restaurant classic at home.
Ingredients for bennigan's loaded baked potato soup
Creamy potatoes, crispy bacon, and melty cheese—just like Bennigan's, but made fresh at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Thinly sliced, peeled preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Butter 🧈 | 4 tbsp | Unsalted, cut into pieces |
| Bacon 🥓 | 8 oz | Cooked crispy, chopped |
| Green Onions 🧅 | ¼ cup | Sliced, white and green parts |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Chives 🌱 | 2 tbsp | Chopped, for garnish |
| Sour Cream 🥛 | ½ cup | Full-fat for best texture |
| Milk 🥛 | ¼ cup | Whole milk preferred |
The potatoes are the heart of this soup, so don't skimp. Russets are ideal—they're starchy and hold up to slicing. Grab a 2-pound bag from the grocery store and slice them paper-thin with a mandoline (or hand slicer) for that Bennigan's signature texture. The bacon? Thick-cut from Costco cooks up crispier than thin slices. If you're short on time, pre-cooked bacon bits from the deli section work in a pinch, but nothing beats the real deal. For the cheese, sharp cheddar from the deli counter melts smoother than pre-shredded—trust me on this.
No bacon? Crispy fried onions or potato chips add a similar crunch, though they won't taste exactly like bacon. Running low on sour cream? Greek yogurt at half the amount keeps the tang without thinning the soup. The thyme is non-negotiable—it's what gives the soup that subtle depth. Penzeys or Trader Joe's carry the best dried thyme if you want to splurge. For the green onions, use the white parts too—they've got more flavor. And if you're making this ahead, skip the chives until serving so they stay bright and fresh.
This soup tastes even better the next day—honestly, the flavors meld more overnight. Store leftovers in the fridge for 4-5 days, covered with a lid to keep that crispy cheese crust intact. For game day, double the batch and reheat portions in the microwave for 2-3 minutes, stirring until creamy. The cheese crust? Add it right before serving so it stays golden and crispy. And if you're feeling fancy, bake it under the broiler for 2 minutes before serving for that restaurant-style finish.
Why You'll Love This Recipe
- One-Pot Magic: Honestly, I just peel, boil, and blend—no chopping, no fuss. The Russets soften right in the broth, and the heavy cream ties it all together with zero extra bowls.
- Cheddar Clouds: That sharp cheddar melts into gooey ribbons while the butter adds a rich, buttery finish. It’s creamy without being heavy, and the flavor? Ridiculously addictive.
- Game Day Ready: Between us, this soup is my secret weapon for tailgates or lazy Sundays. Serve it with crusty bread, and you’ve got a meal that feels fancy but costs next to nothing.
- Leftovers? No Problem: I make a double batch because it reheats like a dream. The texture stays creamy, and the cheddar doesn’t turn rubbery—perfect for lunches all week.
Step-by-step instructions for Bennigan's loaded baked potato soup
Here's how to recreate that legendary cheesy, bacon-loaded goodness at home.
Cook and Prepare the Potatoes
Peel the 2 lb russet potatoes and slice them into ¼-inch thick rounds. Spread them on a baking sheet and bake at 400°F for 25-30 minutes until tender but not browned. You want them to break down easily when stirred later.
While the potatoes bake, cook the 8 oz bacon in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Keep the bacon fat in the pot—it's flavor gold. This step takes about 8-10 minutes and gives that signature smoky crunch we all love.
Build the Creamy Base
In the same pot with the bacon fat, add the 1 whole yellow onion and cook for 5 minutes until softened. Stir in the 3 cloves minced garlic and cook for another 30 seconds until fragrant. Add the 4 tbsp butter and let it melt completely.
Pour in the 4 cups chicken broth and bring to a gentle boil. Add the baked potatoes, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Reduce heat to medium-low and simmer for 15-20 minutes until the potatoes break down into creamy chunks. You're aiming for a thick, velvety texture—not watery.
Add the Creamy Elements
Reduce heat to low and stir in the 1 cup heavy cream and 0.25 cup milk. Let it warm through for 2-3 minutes—just until the cream is heated through but not boiling. Then add the 1.5 cups shredded sharp cheddar cheese and stir until completely melted and smooth.
Here's the thing—don't rush this step. The cheese needs time to fully incorporate and create that signature Bennigan's creaminess. If it looks too thick, add 2-3 tablespoons of the reserved bacon fat to loosen it up. The soup should coat the back of a spoon but still be easy to stir.
Finish with Bacon and Garnishes
Crumble the crispy bacon back into the soup and stir gently to distribute. Remove from heat and stir in the 0.5 cup sour cream and 0.25 cup sliced green onions. Let it sit for 2 minutes to thicken slightly from the residual heat.
Ladle the soup into bowls and garnish with the 2 tbsp chopped chives. That final touch of freshness really makes it sing. Serve immediately while the bacon stays crispy and the cheese maintains its perfect melt. The soup should be rich, creamy, and packed with that perfect balance of cheesy, smoky, and slightly tangy flavors.
Pro Tips For Making Bennigan'S Loaded Baked Potato Soup
- PEEL POTATOES AFTER COOKING: I learned this the hard way—peeling Russets raw makes them oxidize fast and turn that soup watery faster than you can say "loaded." Boil them whole, peel after draining, and you’ll keep the texture creamy and the starch contained (yes, even if you’re impatient like me).
- SIMMER CREAM LOW AND SLOW: That heavy cream’s job is to coat, not scorch. After adding it, drop the heat to a bare simmer—think "just under a whisper," not a boil. I used to rush this, and the soup always ended up with a weird, cooked-on flavor instead of that rich, velvety finish.
- GRATE CHEESE FINE AND TOAST IT: Sharp cheddar’s the star, but skip the pre-shredded stuff—it’s glued with anti-caking agents that make the soup grainy. Grate it yourself, then toss the cheese in a dry pan for 30 seconds until it smells nutty. It melts smoother and adds depth (your future self will thank you).
- USE COLD BROTH TO STOP COOKING: The chicken broth should be cold when you mix it in—this stops the potatoes from overcooking and turning to mush. I was skeptical until I tried it: the texture stays firm and buttery, not gummy. Just let the broth sit out for 10 minutes before adding, and you’re golden.
Serving suggestions for this bennigan's loaded baked potato soup
Bread Bowl Magic
Transform your serving into a showstopper by using hollowed-out sourdough or crusty French bread bowls. Toast the bowls at 375°F for 5 minutes until golden, then fill with soup.
The bread soaks up the creamy goodness while adding a rustic touch. I love using 1.5-inch thick slices from a baguette—just scoop out the center with a spoon. 🥖
Crispy Cheese Crust
For that iconic Bennigan's finish, sprinkle an extra ¼ cup shredded cheddar on top of each bowl before serving. Broil for 2-3 minutes until bubbly and golden.
The contrast between creamy soup and crispy cheese crust is what makes this dish unforgettable. Use a wire rack on a baking sheet to prevent soggy bottoms.
Game Day Staples
Pair your soup with Bennigan's signature cornbread or crusty dinner rolls for dipping. Add a side of pickled jalapeños for heat lovers or cool ranch dressing for dipping extra bacon bits.
For a true game day spread, include spicy wings or buffalo chicken dip—this soup holds its own against any crowd-pleaser. 🏈
Kid-Friendly Adjustments
Make it fun for little ones by letting them assemble their own bowls. Set out toppings like mini marshmallows, crushed potato chips, or shredded carrots for dipping.
I've found that kids love the interactive element—plus, it guarantees they'll eat every bite. Serve with fun-shaped cookie cutters for bread bowls to make it even more engaging.
Presentation Perfection
Garnish with extra crispy bacon bits and a drizzle of sour cream in a zigzag pattern for visual appeal. Add a sprinkle of smoked paprika for color contrast. Use deep, rustic bowls to highlight the rich colors of the soup.
For extra flair, place a small sprig of fresh thyme on top—it adds a sophisticated touch without overpowering the flavors.
Make-Ahead Serving
Prepare the soup base ahead and reheat it gently on the stovetop. Keep the bacon, sour cream, and chives separate until serving to maintain crispness. For a crowd, use a chafing dish or slow cooker on warm setting to keep it creamy.
Add toppings just before serving so they stay perfect—this is key for large gatherings where timing matters. 🕒
Nutrition facts
Frequently asked questions
Can I make this soup ahead of time?
Yes! Prepare the soup base up to 2 days ahead and store it in the fridge. When ready to serve, reheat gently on the stove over low heat, stirring occasionally. Keep the bacon, sour cream, and chives separate until serving to maintain crispness. For the best texture, add toppings right before serving so they stay perfect.
What can I substitute if I don't have bacon?
For that signature crunch, try crispy fried onions or potato chips (like Ruffles or Doritos) instead. If you're avoiding meat entirely, smoked paprika or liquid smoke can add a smoky depth. Just remember, nothing quite matches the flavor of bacon—but these swaps work in a pinch!
How do I keep the cheese from getting too greasy?
Use sharp cheddar cheese instead of pre-shredded—it melts smoother and doesn't separate as easily. If the soup gets too thick, stir in 1-2 tablespoons of reserved bacon fat or milk to balance the richness. Also, avoid boiling the soup after adding the cheese—just warm it gently to maintain the perfect texture.
Can I make this soup in a slow cooker?
Sauté the onions, garlic, and bacon first, then transfer everything to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until the potatoes are tender. Stir in the cream and cheese at the end, then add the bacon and sour cream just before serving to keep them crispy. The slow cooker keeps the soup creamy without overcooking the toppings.
Why does my soup look watery?
This usually happens if the potatoes didn't break down enough or if too much liquid was added. For a thicker texture, simmer the soup longer until it reaches your desired consistency. If it's still too thin, mash some of the cooked potatoes against the pot's side to release starch. For extra richness, stir in a splash of heavy cream or milk at the end.