Soups & Stews
Bennigan's loaded potato soup delivers that signature cheesy, bacon-laced comfort in every spoonful—just like the restaurant, but with a foolproof home method.
The secret lies in a rich, velvety base of slow-cooked potatoes and cream, topped with crispy bacon, melted cheddar, and a creamy sour cream swirl that makes it irresistible. I've perfected this recipe after years of testing, ensuring the textures and flavors match exactly what you crave from the menu.
What sets this recipe apart is the balance of ingredients: tender potatoes simmered until fall-apart tender, crispy bacon bits for that satisfying crunch, and sharp cheddar cheese that melts into a golden blanket on top.
The soup's creamy texture comes from a blend of cream and chicken broth, while a touch of mustard adds depth without overpowering the classic flavors. This isn't just soup—it's a hearty, indulgent meal that feels like a hug in a bowl.
The best part? It comes together in one pot with simple steps—no fancy techniques required. You'll start with a base of potatoes and broth, then build layers of flavor with bacon, cheese, and sour cream.
The final presentation is all about that signature Bennigan's look: a golden, bubbling top with crispy bacon peeking through, ready to be enjoyed with crusty bread or a side salad. This recipe is designed to deliver restaurant-quality results every time.
Once you taste this version, you'll understand why Bennigan's loaded potato soup is a classic. The combination of creamy, cheesy, and crispy elements creates a flavor profile that's hard to resist. Serve it warm and watch it disappear—it's that good. Let's get cooking!
Ingredients for bennigan's loaded potato soup
These twelve ingredients transform into Bennigan's signature cheesy, bacon-loaded comfort soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Peeled, cut into 1-inch cubes |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged for flavor |
| Bacon 🥓 | 12 oz | Thick-cut, chopped into bits |
| Sour Cream 🥛 | 1 cup | Full-fat for swirl |
| Dijon Mustard 🍯 | 1 tbsp | For depth of flavor |
| Green Onions 🧅 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 3 tbsp | Unsalted, for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
The potatoes are the foundation—Yukon Golds break down beautifully for that velvety texture. Costco or Trader Joe's carry them year-round, but any waxy potato works in a pinch. Thick-cut bacon gives that signature crunch; Oscar Mayer or Applewood Smoked are my go-tos. For the cheese, sharp cheddar from a block melts perfectly—pre-shredded gets clumpy. The broth? Low-sodium chicken broth keeps the flavor balanced without adding extra salt. Don't skip the heavy cream—it's what makes this soup luxurious.
No heavy cream? Full-fat coconut milk works, though it has a slight coconut flavor. Bacon short on time? Pre-cooked bacon bits from the deli section save 20 minutes. The mustard adds depth without overpowering—Dijon is ideal, but yellow mustard in a pinch. For the sour cream swirl, Greek yogurt thinned with milk works if you're watching fat. The green onions are optional but add that fresh pop—substitute chives if you prefer. And yes, you can make this ahead—just add the bacon and cheese right before serving for maximum crispiness.
This soup tastes even better the next day, so double the batch if you can. Store leftovers in the fridge for 4-5 days or freeze for 3 months. To reheat, warm on the stove over medium-low—stirring occasionally—to keep the cheese creamy. For serving, I like to ladle it into bowls and top with extra bacon bits and a dollop of sour cream. Crusty bread on the side is a must—this soup is hearty enough to be a meal all on its own.
Why You'll Love This Recipe
- Here’s what sold me: it’s ridiculously affordable. Yukon Golds and bacon stretch far, and the heavy cream makes it feel indulgent without breaking the bank. I’ve made this for $1.50 a serving, and my family still begs for seconds. That’s a win in my book.
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no fussing with multiple dishes. Toss the chopped Yukon Golds, bacon, and broth in a deep pot, let it simmer, then stir in the cream and cheese at the end. That’s it. My counter stays clear, and my soul stays happy.
- Cheese Pulls No Punches: Between us, the sharp cheddar in this soup is the star. It melts into that perfect stringy, gooey blanket over the potatoes, while the crispy bacon bits add this salty crunch that makes every spoonful feel like a hug. (Yes, even on a Tuesday night.)
- Soup That Works Every Time: This isn’t just a cozy winter dish—it’s my go-to for game days, lazy Sundays, or when I need to feed a crowd without stress. The leftovers? Just as good reheated the next day, and honestly, I’ve had it cold in a bowl with a fork like a potato salad. Versatile? Check.
Step-by-step instructions for Bennigan's loaded potato soup
Here's the method for that iconic Bennigan's flavor—creamy, cheesy, and packed with bacon crunch.
Cook the Bacon and Sauté the Potatoes
Place the 12 oz bacon in a large Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. Use a slotted spoon to remove the bacon and set it aside on paper towels, leaving the rendered fat in the pot.
In the same Dutch oven, add the 3 lb Yukon Gold Potatoes cut into 1-inch cubes. Stir to coat them in the bacon fat, then add the 3 tbsp butter and 2 tbsp all-purpose flour. Cook for 3-4 minutes, stirring constantly, until the potatoes begin to soften slightly and the mixture turns a light golden color. This step creates a flavorful roux that will thicken your soup beautifully.
Build the Creamy Base
Pour in the 4 cups chicken broth and bring the mixture to a gentle boil. Reduce heat to medium-low and let it simmer for 15-20 minutes until the potatoes are fork-tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
Once the potatoes are tender, add the 1.5 cups heavy cream and 1 tbsp Dijon mustard. Stir well and continue simmering for another 5 minutes to allow the flavors to meld. This is where the soup develops its signature richness and depth. Taste and adjust seasoning with the 1.5 tsp salt and 0.5 tsp black pepper as needed.
Add Cheese and Finish Cooking
Remove the soup from heat and stir in the 2 cups sharp cheddar cheese until it melts completely and the soup becomes smooth and creamy. If the soup seems too thick, add a splash of hot chicken broth to reach your desired consistency. The cheese should be fully incorporated, creating that signature Bennigan's cheesy pull.
Return the soup to low heat and stir in the reserved 12 oz bacon (chopped into smaller pieces if needed). Let it warm through for 2-3 minutes—just enough to heat the bacon without making it soggy. The bacon should be crispy and scattered throughout the soup, delivering that satisfying crunch with every spoonful.
Serve with Toppings
Ladle the soup into bowls and top each serving with a dollop of 1 cup sour cream and a sprinkle of 0.25 cup chopped green onions. The sour cream adds a tangy contrast to the rich, cheesy soup, while the green onions provide a fresh finish. Serve immediately while the bacon is still crispy and the cheese is melted.
This soup is best enjoyed fresh, straight from the pot. The combination of creamy potatoes, crispy bacon, and sharp cheddar creates a flavor profile that's impossible to resist. Leftovers can be refrigerated for up to 3 days, but I find it's hard to resist eating it all in one sitting!
Pro Tips For Making Bennigan'S Loaded Potato Soup
- Parboil Potatoes First: Toss whole Yukon Golds in boiling water for 5 minutes before dicing—this keeps them intact during cooking and saves you from mushy chunks. I learned this the hard way after one batch turned into a gluey disaster.
- Cook Bacon Low and Slow: Skip the sizzle. Render bacon at 300°F until crispy, then drain on paper towels—this prevents grease from turning your soup greasy. (Yes, it takes longer, but your soup won’t taste like a deep fryer.)
- Temper the Cream: Warm heavy cream separately with a splash of broth before stirring it into the soup—this prevents curdling when it hits the hot base. I was skeptical until I tried it; now it’s non-negotiable.
- Shred Cheese Fresh: Use a microplane or box grater for sharp cheddar, not pre-shredded—it melts smoother and doesn’t clump. (Pro tip: Toss shreds with a pinch of flour first if you’re really in a rush.)
Flavor customization for this dish
Spicier Kick
Add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika when sautéing the potatoes for subtle heat. For more intensity, stir in 1 tablespoon hot sauce (like Tabasco) after adding the cheese. Top with extra chopped jalapeños for a fresh kick. 🌶️
Extra Cheesy Boost
Swap ½ cup sharp cheddar for ½ cup Monterey Jack or pepper jack to add a milder, creamier flavor. For a decadent twist, fold in ½ cup cream cheese when melting the cheddar—it creates a luscious, velvety texture. Garnish with extra shredded cheese before serving.
Smoky Bacon Twist
Use applewood-smoked bacon for deeper flavor, or swap 4 oz bacon for 4 oz crispy fried onions (cooked in bacon fat) to add sweetness. For a smoky aroma, add ½ teaspoon liquid smoke when simmering the broth. This works especially well if you're avoiding meat.
Lighter Version
Replace ½ cup heavy cream with ½ cup low-fat Greek yogurt and use low-fat cheddar cheese to cut calories without sacrificing creaminess. Swap ½ cup bacon for ½ cup turkey bacon or crispy roasted chickpeas for crunch. The mustard still adds depth without extra fat.
Herb-Infused Flavor
Stir in 1 teaspoon dried thyme or 1 tablespoon fresh chives when simmering the potatoes for an earthy note. For brightness, add 1 tablespoon lemon juice after removing the soup from heat. Garnish with extra herbs for a fresh finish that cuts through the richness.
Make-Ahead Shortcuts
Prep the soup base (without cheese or bacon) up to 3 days ahead and store in the fridge. When ready to serve, reheat the soup, stir in the cheese, and crisp the bacon in a separate pan.
This keeps the bacon crunchy and the cheese perfectly melted. For freezer-friendly prep, freeze the soup without toppings for up to 3 months.
Nutrition facts
Frequently asked questions
Can I make this recipe without bacon?
Swap the bacon for 4 oz crispy fried onions (cooked in butter) or ½ cup roasted chickpeas for a plant-based crunch. For smoky flavor, add ½ teaspoon liquid smoke when simmering the broth. The key is maintaining that satisfying texture contrast—just adjust the seasoning since bacon adds saltiness.
How do I keep the bacon crispy in the soup?
Add the bacon last minute—stir it in only 2-3 minutes before serving over low heat. For extra crunch, cook the bacon separately and sprinkle it on top right before eating. Never let it sit in the hot soup for long, or it'll turn soggy. Pro tip: Use thick-cut bacon for maximum crispiness.
Can I make this soup in a slow cooker?
Yes! Brown the bacon first, then combine all ingredients (except toppings) in your slow cooker and cook on low for 4-5 hours or high for 2-3 hours. Stir in the cheese and bacon separately 10 minutes before serving. The slow cooker method makes the potatoes extra tender, but you'll need to crisp the bacon afterward for that signature crunch.
Why did my soup turn out too thick?
This usually happens when the potatoes release too much starch or the cheese thickens the soup more than expected. Fix it by stirring in 2-3 tablespoons hot broth or milk until it reaches your desired consistency. For prevention, use waxy potatoes (like Yukon Gold) and don't overcook them—they should be fork-tender, not mushy.
What's the best way to reheat leftovers?
Gently reheat on the stove over medium-low heat, stirring occasionally, until just warmed through (5-7 minutes). Add a splash of broth or milk if it thickens too much. For crispy bacon, add it back in the last 2 minutes of reheating. Microwaving works in a pinch, but it can make the cheese greasy—stir well and cover loosely with a damp paper towel.