Soups & Stews
Bennigan's loaded baked potato soup delivers that signature creamy, cheesy, bacon-packed comfort in every spoonful—just like the restaurant. The secret lies in a velvety velouté base, perfectly baked potato layers, and the right toppings stacked for maximum texture contrast.
I've replicated this dish exactly, so you get that rich, satisfying mouthfeel at home without shortcuts.
The foundation starts with a smooth, creamy broth made from potatoes, cream, and chicken stock, simmered until silky. Thinly sliced potatoes bake until tender but hold their shape, creating those iconic potato "chips" that float in the soup.
The real magic happens when you layer the baked potatoes with cheddar cheese, crispy bacon bits, and a sprinkle of chives—each bite delivers that perfect crunch against the warm, creamy base.
What sets this recipe apart is the bacon crunch—crispy bacon bits that add smoky depth without overpowering the dish. The cheese melts just enough to create a gooey, stretchy texture while staying firm enough to hold its shape.
Every spoonful balances rich, savory, and crispy elements, making it impossible to stop eating.
This is the kind of soup that warms you from the inside out, perfect for chilly evenings or game day gatherings. The instructions walk you through baking the potatoes properly, layering the toppings correctly, and achieving that signature Bennigan's texture. Get ready to recreate this restaurant classic at home.
Ingredients for bennigan's loaded baked potato soup
Here's what you need to recreate that iconic Bennigan's creamy, cheesy, bacon-loaded soup at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled, thinly sliced for baking |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Chicken Stock 💧 | 4 cups | Homemade or quality store-bought |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged for flavor |
| Bacon Bits 🥓 | 1 ½ cups | Crispy, store-bought or homemade |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, for garnish |
| Butter 🧈 | 4 tbsp | Unsalted, for velouté base |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening velouté |
| Garlic Cloves 🧄 | 3 cloves | Minced, for velouté depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Sour Cream 🥛 | ½ cup | Full-fat, for topping |
| Green Onions 🧅 | ¼ cup | Sliced, extra garnish |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
The potatoes are the heart of this soup, so pick firm russets—they hold their shape when baked. I grab mine from Trader Joe's or the organic section at Whole Foods for that extra starchy punch. Thinly slicing them (about 1/8-inch thick) is key—use a mandoline if you've got one, or take your time with a sharp knife. The bacon bits? Store-bought crispy bacon bits save time, but if you're feeling ambitious, fry your own and crush them. That smoky crunch is non-negotiable for authentic flavor. For the cheddar, aged sharp cheddar melts better and has more depth than pre-shredded—grate it yourself if possible.
No heavy cream? Full-fat coconut milk works in a pinch, though the flavor won't be identical. Short on chicken stock? Vegetable stock plus 1 tbsp bouillon gets you close. Swapping the chives for green onions in a bind? Use half the amount—they're milder. The velouté base is where the magic happens, so don't skip the butter and flour—this isn't a low-fat recipe. For extra richness, I sometimes add 1/4 cup sour cream to the velouté base while simmering, but it's optional. The bacon bits can be swapped for crispy fried onions if you're avoiding meat, though it won't be the same. And if you're making this ahead, hold off on adding the bacon and chives until serving—they'll stay crispier that way.
This soup tastes even better the next day—3-4 days in the fridge, covered. The baked potatoes stay tender, and the flavors meld beautifully. For freezing, hold off on baking the potatoes until after reheating—just freeze the assembled soup without the toppings. When ready to serve, bake the potatoes fresh. Store leftovers in airtight containers with a sprinkle of milk on top to keep the cheese from drying out. I like to double the batch and freeze half—perfect for lazy Sundays or game days when you don't want to cook.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping, no fuss. Just peel those Russets, toss them in with stock and bacon, and let the slow simmer do the work while you stir in the cream and cheese at the end. My lazy Sundays just got a whole lot easier.
- Cheesy Bacon Bliss: That moment when the sharp cheddar melts into the creamy soup, swirled with crispy bacon bits? It’s like a warm hug for your taste buds. The stock keeps it rich without being heavy, and the cream ties everything together—dangerously good.
- Weeknight Hero: Between us, this soup is my go-to when I’m too tired to cook but still want something hearty. It reheats beautifully for lunch the next day, and honestly? My kids ask for it more than any other meal. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Russets and chedddar stretch far, and a little bacon goes a long way when you’re topping bowls. I make a big batch, freeze half, and still have leftovers for days—no takeout needed. My wallet (and my family) thank me every time.
Step-by-Step instructions for creamy loaded baked potato soup
Let's build this restaurant-style soup with a velvety base and all the classic toppings.
Bake the Potatoes Until Fork-Tender
Preheat your oven to 400°F. Line a baking sheet with parchment paper and arrange the 3 lb peeled, thinly sliced Russet Potatoes in a single layer. Drizzle lightly with olive oil (not in ingredients but essential for baking), sprinkle with ½ tsp salt, and toss gently to coat.
Bake for 25-30 minutes, flipping halfway, until the edges are golden brown and a knife slides in easily. You want them tender but not mushy—this creates the perfect creamy texture later. Remove from oven and let cool slightly before transferring to your soup pot.
Build the Creamy Velouté Base
In a large pot, melt the 4 tbsp Butter over medium heat. Add the 3 minced Garlic Cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Sprinkle in the 2 tbsp All-Purpose Flour and whisk constantly for 1-2 minutes until the mixture forms a smooth paste and turns golden.
Slowly pour in the 4 cups Chicken Stock while whisking vigorously to prevent lumps. Add the baked potatoes and bring to a gentle simmer. Cook for 10-12 minutes until the potatoes break down completely, creating a thick, creamy base. Taste and adjust seasoning with the remaining 1 tsp Salt and ½ tsp Black Pepper.
Add Cream and Cheese for Richness
Reduce heat to low and stir in the 2 cups Heavy Cream and ½ cup Milk. Let the soup simmer gently for 5-7 minutes—this ensures the cream heats through without curdling. Gradually whisk in the 2 cups shredded Sharp Cheddar Cheese until fully melted and smooth.
Here's the thing—adding the cheese gradually prevents clumping. If the soup looks too thick, whisk in 2-3 tablespoons of hot water to reach your ideal creamy consistency. Keep warm on low heat while you prepare the toppings.
Assemble with Classic Toppings
Ladle the warm soup into bowls. Dollop each serving with 2 tablespoons Sour Cream and sprinkle generously with ¼ cup Bacon Bits and 1 tablespoon chopped Fresh Chives. Finish with 1 tablespoon sliced Green Onions for freshness and color.
For the best texture, I like to add the bacon bits right before serving so they stay crispy. The chives and green onions add a bright contrast to the rich, cheesy soup. Serve immediately while the toppings are still crunchy and the soup is piping hot.
Pro Tips For Making Bennigan'S Loaded Baked Potato Soup
- PARBOIL POTATOES FIRST: I learned this the hard way—skipping the parboil means your soup will turn out gummy or uneven. Cut the Russets into ½-inch cubes, boil them 5 minutes in salted water, then drain. This jumpstarts the cooking and keeps the texture creamy, not gluey.
- USE SHARP CHEDDAR: That pre-shredded cheese in the bag? Skip it. The anti-caking agents make your soup grainy and watery. Buy a block of sharp chedddar, grate it yourself, and stir it in at the end—it melts smoother and tastes richer. (Yes, even if you’re impatient like me.)
- TEMPER THE CREAM: Heavy cream straight from the fridge will curdle when you add it to the hot soup. Warm it slightly in a separate saucepan or microwave it for 20 seconds before mixing it in. Your soup will stay silky, not split.
- CRISPY BACON BIT TRICK: Store-bought bacon bits are fine, but if you’re cooking bacon from scratch, drain it on paper towels and fry it until it’s deep crispy—almost crunchy. Toss in the soup at the very end so it stays snappy, not soggy. (Pro move: Save the bacon fat for next time.)
Make-ahead tips for this dish
Prep Ahead
This soup tastes even better when made a day in advance—flavors meld beautifully. After assembling the velouté base (Step 2), let it cool completely, then store in an airtight container in the fridge for up to 3 days.
The baked potatoes stay tender, and the cheese develops deeper flavor. I always double the batch and freeze half for lazy Sundays. 💫
Baking Potatoes Early
Bake the potato slices 1 day ahead and store them in the fridge. Reheat them in a 350°F oven for 10 minutes before adding to the soup—this keeps them from turning mushy.
I like to bake extra slices and freeze them in a single layer on a tray before transferring to a bag for easy reheating later.
Toppings Strategy
Hold off on adding the bacon bits and chives until serving—they stay crispier that way. Store the soup base in a separate container, then assemble bowls fresh. For a shortcut, pre-chop your chives and store them in a small airtight container in the fridge.
The bacon bits can be kept in the freezer for up to 3 months without losing their crunch. ✨
Freezing for Later
Freeze the soup base (without toppings) in quart-sized freezer bags for up to 3 months. When ready to serve, thaw overnight in the fridge, then reheat gently on the stove.
Add the baked potatoes fresh from the oven and assemble with toppings just before serving. The texture stays perfect this way—no soggy bacon or watery cheese. ❄️
Reheating Perfection
For the best results, reheat soup on the stovetop over low heat with a splash of milk or cream to restore creaminess. If using the microwave, cover with a damp paper towel and heat in 1-minute intervals until steaming.
Stir well between intervals to prevent uneven heating. The baked potatoes reheat beautifully in the oven or microwave—just 30 seconds to warm through. 🔥
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
You can substitute the heavy cream with 2 cups whole milk for a lighter version, though the texture will be slightly less rich. For a dairy-free option, try 2 cups full-fat coconut milk, but the flavor won't be identical. The key is to use a thickener like cornstarch (1 tbsp dissolved in water) to maintain the velvety consistency.
Why do the baked potato slices turn mushy when added to the soup?
This happens when the potatoes aren't cooked to the right texture before adding to the soup. They should be fork-tender but still hold their shape when baked. If they're too soft, bake them 5 minutes longer** at 400°F before adding to the pot. Also, avoid over-simmering the soup—they only need 10-12 minutes to break down.
How do I keep the bacon bits crispy when reheating?
Add the bacon bits right before serving to maintain their crunch. If reheating the entire soup, store the toppings separately in an airtight container and sprinkle them on fresh when ready. For extra crispiness, toast the bacon bits in a dry skillet for 1-2 minutes before adding to warm soup.
Can I make this soup in a slow cooker?
Yes! After baking the potatoes, transfer them to your slow cooker with the velouté base (butter, flour, stock, and seasonings). Cook on Low for 3-4 hours or High for 1.5-2 hours, stirring occasionally. Add the heavy cream and cheese just before serving to prevent curdling. The slow cooker method works best for large batches.
What's the best way to store leftovers?
Store leftovers in an airtight container with a sprinkle of milk on top to keep the cheese from drying out. They'll stay fresh in the fridge for 3-4 days. For freezing, store the soup base (without toppings) in a freezer bag for up to 3 months. Reheat gently on the stove and add fresh baked potatoes and toppings before serving.