Soups & Stews
Bennigan's Loaded Baked Potato Soup Recipe delivers that iconic restaurant experience with a velvety potato base, crispy bacon bits, and a cheesy crunch topping. The secret lies in layering textures—creamy, smoky, and perfectly seasoned—just like the original. This isn’t just soup; it’s comfort food elevated to restaurant-quality status, and you can make it at home with simple techniques and the right ingredients.
The foundation is a rich, creamy potato base, simmered until tender and blended smooth. Smoky bacon adds depth, while green onions and sour cream bring freshness to balance the richness. The real magic happens in the topping—a crispy blend of cheese and bacon bits that creates that signature crunch.
It’s the kind of dish that transforms a weeknight dinner into a cozy, satisfying meal everyone will ask for again.
What makes this recipe work is the balance of flavors and textures. The soup itself is smooth and comforting, while the topping adds a satisfying contrast with every spoonful.
Whether you’re serving it at a gathering or enjoying a bowl on a chilly evening, this soup delivers the same warmth and indulgence you’d find at Bennigan’s. The best part? It’s easier to make than you’d think, with just a few key steps to achieve that restaurant-quality result.
Once you’ve mastered the technique, you can customize it with your favorite toppings—extra cheese, a dollop of sour cream, or even a sprinkle of chives. The possibilities are endless, but the foundation remains the same: a creamy, flavorful potato base topped with that unmistakable crunch.
Let’s get started on recreating this classic dish at home.
Ingredients for bennigan's loaded baked potato soup
Six ingredients for the base, five for the topping—just like the original Bennigan's flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Yukon gold works too |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Sour Cream 🥛 | 1 cup | Full-fat for best texture |
| Green Onions 🧅 | ¼ cup | Chopped, white and green parts |
| Thick-Cut Bacon 🥓 | 1 lb | Smoked or hickory flavor |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For extra depth |
| Onion Powder 🧅 | 1 tsp | For balanced flavor |
| Chives 🌿 | 2 tbsp | Chopped, for garnish |
The potatoes are the heart of this soup, so pick Russets or Yukon Golds—they hold up best when boiled and blended. Costco or Trader Joe's usually have them pre-washed, which saves time. For the bacon, thick-cut smoked bacon gives that signature smoky flavor—none of that flimsy pre-cooked stuff. If you're short on time, buy pre-cooked bacon bits from the deli section, but trust me, crisping your own makes all the difference. The cheeses? Sharp cheddar and Monterey Jack are non-negotiable—they melt perfectly and give that classic loaded potato taste.
No heavy cream? Full-fat coconut milk works in a pinch (though it’ll taste slightly different). Short on bacon? Extra crispy potato chips crushed up add a similar crunch—just don’t tell anyone. The chicken broth should be low-sodium; if yours isn’t, reduce the salt in the recipe by half. For the green onions, fresh is best, but dried works at half the amount if you’re in a bind. The powders (garlic and onion) are easy to find in bulk bins—Penzeys or Spicewalla have great options if you want to splurge. Pro tip: Toast the spices in a dry pan for 30 seconds before adding to bring out the flavor.
This soup tastes even better the next day—make a double batch and freeze half. Store leftovers in the fridge for 4-5 days, covered with a splash of milk or broth to keep it creamy. For the topping, assemble it right before serving so it stays crispy. If you’re prepping ahead, keep the cheese and bacon bits separate until serving time. The bacon bits? Crisp them in a dry pan for 2-3 minutes before adding to the soup to lock in that smoky crunch.
Why You'll Love This Recipe
- Here’s what sold me: the balance. Heavy cream makes it velvety, but the sour cream swirled in at the end cuts through the richness—just like Bennigan’s. That crispy potato edge? Chef’s kiss, especially when you top it with a dollop of sour cream and a sprinkle of chives.
- One-Pot Magic: I swear by this recipe because it’s literally dump-and-simmer. Peel those Russets, cube ‘em, and toss them into boiling broth—no chopping onions or mincing garlic. The butter and cream melt into that starchy goodness while you stir, and suddenly, you’ve got a restaurant-worthy bowl without a single extra pan.
- Creamy Without Cloying: Here’s what sold me: the balance. Heavy cream makes it velvety, but the sour cream swirled in at the end cuts through the richness—just like Bennigan’s. That crispy potato edge? Chef’s kiss, especially when you top it with a dollop of sour cream and a sprinkle of chives.
- Game for Any Day: This soup is my go-to for lazy Sundays and rushed weeknights. Double the batch, freeze half, and reheat it later—it tastes just as good cold from the fridge as it does piping hot. Honestly, I’ve served it at potlucks, game days, and even as a side for my husband’s “I’m too tired to cook” nights.
Step-by-step instructions for Bennigan's loaded baked potato soup
Here's how to recreate that iconic restaurant soup at home with rich, creamy layers and perfect texture.
Cook and Cube the Potatoes
Peel the 3 lb Russet Potatoes and cut them into 1-inch cubes—uniform size ensures even cooking. Place them in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt and bring to a boil over high heat. Once boiling, reduce to medium-high heat and cook for 10-12 minutes until fork-tender but not falling apart.
Drain the potatoes thoroughly and set aside. The key here is to remove all excess moisture—any remaining water will dilute your creamy soup later. I like to give them a quick shake in the colander to really dry them out before proceeding.
Cook the Bacon and Prepare the Base
In a large Dutch oven, cook the 1 lb Thick-Cut Bacon over medium heat until crispy, about 12-15 minutes. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave the bacon fat in the pot—this is where the flavor lives.
Reduce the heat to medium-low and add the 0.5 cup Butter to the bacon fat. Whisk together until melted, then stir in 1 tsp Garlic Powder and 1 tsp Onion Powder. Pour in the 4 cups Chicken Broth and bring to a gentle simmer for 5 minutes to let the aromatics infuse.
Build the Creamy Soup Base
Add the cooked potato cubes to the Dutch oven and stir gently to coat them in the bacon-butter mixture. Pour in the 2 cups Heavy Cream and bring to a simmer. Cook for 8-10 minutes until the potatoes are completely tender and the soup has thickened slightly—it should coat the back of a spoon.
Taste and adjust seasoning with additional Salt or Black Pepper if needed. The soup should be rich and flavorful but not overly salty. Remove from heat and stir in the 1 cup Sour Cream to add that signature creamy texture Bennigan's is known for.
Prepare the Cheesy Crunch Topping
In a small bowl, combine the 2 cups Sharp Cheddar Cheese and 1 cup Monterey Jack Cheese. Add the 0.25 cup Green Onions and 2 tbsp Chives, mixing until evenly distributed. The cheese mixture should be slightly chunky—this creates that perfect crunchy texture when baked.
Spread the cheese mixture evenly over the top of the soup in the Dutch oven. For best results, use a spoon to create small peaks and valleys—this ensures every bite gets that cheesy crunch. The cheese will melt and form a golden, bubbly crust while the soup simmers underneath.
Bake Until Bubbly and Golden
Transfer the Dutch oven to a 375°F preheated oven and bake for 15-20 minutes until the cheese topping is golden brown and bubbly. Keep an eye on it—you want it to be crispy on top but still creamy underneath. The edges should be slightly browned, but the center should remain soft and gooey.
Let the soup rest for 5 minutes before serving. This resting time allows the cheese to fully set and the flavors to meld together. Serve immediately with the crispy bacon bits sprinkled on top—each spoonful should deliver that perfect combination of creamy soup, cheesy crust, and smoky bacon.
Pro Tips For Making Bennigan'S Loaded Baked Potato Soup
- PEEL AND CUBE SMALL: Russets are stubborn—peel them just before dicing, or they’ll oxidize and turn grayish in the broth. Cut into 1-inch chunks (not smaller) so they cook evenly but stay hearty. I learned this the hard way when my soup turned to mush because I panicked and over-diced.
- SIMMER NOT BOIL: This isn’t a race. After adding broth, keep the heat at a gentle simmer—low enough that bubbles pop occasionally, not roll over. Boiling shreds the potatoes into nothing. My grandmother swore by this, and she was right: patience here means creamier texture later.
- SALT THE BROTH FIRST: Taste the chicken broth before adding potatoes—season it like you would a finished soup. The potatoes absorb flavor, and if you wait, you’ll end up guessing how much salt to add later. (Yes, even if the broth says "low-sodium," adjust it.)
- STIR IN CREAM OFF HEAT: Heavy cream burns faster than you’d think. Once the potatoes are tender, remove the pot from heat and let it cool just enough to touch (about 2 minutes). Then whisk in the cream—this keeps it silky, not scrambled. I was skeptical until I tried it: the difference is noticeable.
Troubleshooting this recipe
Soup Too Thin?
If your soup ends up watery, it’s usually because the potatoes released too much moisture during cooking. To fix this, simmer the soup uncovered for an extra 5-10 minutes to evaporate excess liquid.
For a quicker fix, stir in 1-2 tablespoons of cornstarch mixed with 2 tablespoons cold water until thickened. I’ve also had success adding a splash of heavy cream (about ¼ cup) to restore richness. 🥄
Cheese Not Melting Properly?
If your cheese topping stays clumpy or doesn’t brown, it’s likely because the oven temperature wasn’t hot enough or the cheese was too cold. Preheat your oven to 375°F and ensure your cheese mixture is at room temperature before spreading.
For extra insurance, sprinkle a pinch of garlic powder over the cheese topping—it helps lower the melting point slightly. Also, avoid overmixing the cheese; keep it slightly chunky for better texture. 🧀
Bacon Too Soft?
Crispy bacon bits are the soul of this soup, so if yours turns out soft, it’s probably because it wasn’t cooked long enough or wasn’t drained properly.
For best results, cook bacon until it’s deep golden and crispy, then drain it on paper towels for 5 minutes to remove excess fat.
If you’re short on time, use store-bought crispy bacon bits (like Oscar Mayer or Boar’s Head), but crisp them in a dry pan for 2-3 minutes before adding to the soup. 🥓
Soup Too Salty?
If your soup tastes overly salty, it’s usually from the broth or bacon. To balance it, stir in ½ cup additional heavy cream or sour cream—the fat helps dilute the saltiness. If that’s not enough, add a pinch of sugar (about ¼ teaspoon) to cut through the salt.
For future batches, use low-sodium chicken broth and taste as you go to adjust seasoning gradually. 🧂
Topping Too Dry?
A dry topping often happens if the soup was baked too long or the oven was too hot. To salvage it, drizzle 1-2 tablespoons of warm milk or broth over the cheese topping and return it to the oven for 2-3 minutes just to melt.
For next time, keep an eye on the oven and remove the soup as soon as the cheese turns light golden—it’ll continue browning slightly while resting. 🔥
Potatoes Too Starchy?
If your soup tastes overly starchy, it means the potatoes broke down too much during cooking. To prevent this, boil the potatoes in well-salted water and cook them just until fork-tender (about 10-12 minutes).
After draining, rinse the potatoes under cold water to remove excess starch before blending or simmering. For a smoother texture, blend the soup in batches and strain it through a fine-mesh sieve. 🥔
Nutrition facts
Frequently asked questions
Can I make this soup without a Dutch oven?
Use a heavy-bottomed pot with a lid instead. A 6-quart pot works well for the same batch size. The key is maintaining even heat distribution—just monitor the soup more closely, especially when baking the cheese topping. For extra insurance, place the pot on the middle rack in your oven.
What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat with a splash of milk or broth to restore creaminess. For the topping, sprinkle a few extra bacon bits on top while reheating to refresh the crunch. Avoid microwaving—it can make the cheese rubbery and the soup watery. If reheating from frozen, thaw overnight in the fridge first.
Can I substitute the cheeses?
Yes, but choose cheeses with similar melting properties. For the sharp cheddar, try Pepper Jack or Asiago. For Monterey Jack, Colby Jack or Fontina work well. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting. If you must use it, stir it into the soup instead of the topping.
How do I make this soup dairy-free?
Replace the heavy cream with full-fat coconut milk and use dairy-free sour cream. For the cheese topping, try a blend of dairy-free sharp cheddar (like Violife) and nutritional yeast for a cheesy flavor. The bacon fat will still add richness, but you may need to add 1 tsp garlic powder to enhance the savory notes.
Can I make this soup in a slow cooker?
Not recommended for the baked topping, but you can make the soup base in a slow cooker. Cook the bacon and potatoes as directed, then transfer everything (except the topping) to the slow cooker on low for 2-3 hours. For the topping, assemble it in ramekins and broil for 3-5 minutes until golden. The texture will be slightly different but still delicious!