Bennigan's Loaded Potato Soup Recipe: Bacon-Cheese Crunch Over Creamy Herb Velout

Bennigan’s Loaded Potato Soup delivers that signature creamy, herb-infused velout with a perfect bacon-cheese crunch topping—just like the restaurant. The secret lies in a slow-cooked base of potatoes, onions, and celery that simmers until tender, then transforms into a velvety soup thickened with a roux.

This isn’t just comfort food; it’s a restaurant-quality dish that’s surprisingly simple to recreate at home with minimal prep and hands-off baking.

The foundation starts with sautéing onions, garlic, and celery until soft—this builds the aromatic base that carries through the entire soup.

A roux made with butter and flour creates that signature creamy texture without relying on heavy cream, while chicken broth and diced potatoes develop deep, savory flavor as they simmer.

The real magic happens in the oven, where the soup bakes until bubbly and golden, setting the stage for the crispy bacon, sharp cheddar, and sour cream topping that adds layers of texture and richness.

What you’ll end up with is a steaming bowl of creamy, herbaceous potato soup topped with crispy bacon bits, melted cheese, and dollops of sour cream—each spoonful delivers the perfect balance of smooth velout and satisfying crunch.

The aroma alone will have everyone gathered around your table, and the leftovers reheat beautifully for lazy weeknight dinners. This is the kind of soup that feels indulgent yet comes together with straightforward steps and pantry staples.

Serve with crusty bread or a side salad for a complete meal, or double the batch for meal prep—this soup tastes even better the next day.

The key to success is patience during the baking phase, which allows the cheese to fully melt and the bacon to crisp up just right. Let’s get started on recreating this classic restaurant favorite at home.

Ingredients for bennigan's loaded potato soup

Sixteen ingredients for a restaurant-style soup that tastes even better the next day.

The potatoes are the heart of this soup—Yukon Golds break down beautifully, but any russet or red potato works in a pinch. Costco or Trader Joe's usually have pre-diced potatoes in the frozen section, which saves time. For the aromatic base, fresh celery and onions are non-negotiable—canned won’t cut it. The garlic? Four cloves is perfect, but if you're garlic-obsessed like me, go for five. The butter and flour are where the magic happens—cold butter makes a smoother roux, so take it straight from the fridge.

No heavy cream? Half-and-half or whole milk works in a pinch, but the texture won’t be as rich. Fresh parsley is ideal, but dried parsley at one-third the amount gets you close. For the bacon, thick-cut slices crisp up best—look for applewood-smoked if you want that Bennigan’s vibe. The cheddar should be sharp and freshly shredded—pre-shredded gets clumpy. Want extra crunch? Toast the bacon bits in the oven for 5 minutes before adding them to the soup. And if you’re short on sour cream, Greek yogurt works too—just add a pinch of lemon juice for tang.

This soup reheats beautifully—3-4 minutes in the microwave or on the stove until bubbly. The bacon and cheese topping can be prepped ahead and stored separately, so just reheat the soup and top it fresh. Keeps for 4-5 days in the fridge, and freezes for 3 months. I always double the batch—half for dinner, half for lunches. The leftovers actually taste better the next day as the flavors meld.

Step-by-step instructions for creamy loaded potato soup

Let's build this velvety, bacon-topped masterpiece using your exact ingredients.

Cook the 6 oz bacon in a cold skillet over medium heat for 8-10 minutes, stirring occasionally, until deep golden brown and crispy. Drain on paper towels and crumble into small pieces. Set aside half the crumbled bacon for garnish later.

In the same skillet (don't wipe it—those flavorful bits matter), melt the 0.5 cup unsalted butter over medium heat. Add the 1.5 cups sharp cheddar cheese and stir constantly until fully melted and smooth. Remove from heat and stir in the 0.5 cup sour cream until completely combined. This mixture will be your signature crunchy topping.

In a large Dutch oven or heavy pot, melt the remaining 0.5 cup unsalted butter over medium heat. Add the diced yellow onion and diced celery stalks, and cook for 5-6 minutes until softened and translucent. Add the minced garlic cloves and cook for 30 seconds until fragrant—this is your flavor foundation.

Sprinkle the 0.5 cup all-purpose flour over the vegetables and stir vigorously for 1-2 minutes until the mixture turns light golden brown. This creates a roux that will thicken your soup beautifully. Be patient—rushing this step makes the soup taste raw.

Gradually pour in the 4 cups chicken broth, stirring constantly to prevent lumps. Bring to a gentle boil, then reduce heat to medium-low. Add the 3 lb diced Yukon Gold potatoes and 1.5 tsp salt, stirring to coat them in the broth. Cover and simmer for 15-20 minutes until the potatoes are fork-tender and easily pierced with a knife.

Here's the thing—don't peek under the lid while cooking. Every time you lift it, you lose heat and steam, which can make your soup watery. You'll know it's done when the potatoes collapse slightly and the broth thickens around them.

Remove the pot from heat and stir in the 0.5 cup heavy cream and 0.5 tsp black pepper. The soup should be silky smooth with a velvety texture. If it's too thick, whisk in 1-2 tablespoons of hot broth to reach your desired consistency.

Fold in the 0.25 cup chopped fresh parsley and the reserved half crumbled bacon. Taste and adjust seasoning—you might need a pinch more salt since cheddar is salty. Let the soup sit off heat for 5 minutes to allow flavors to meld completely.

Ladle the soup into bowls and top each serving with 2 tablespoons of the bacon-cheese mixture. The contrast of creamy soup with crispy, cheesy bacon is what makes this dish irresistible. Garnish with additional crumbled bacon and a sprinkle of fresh parsley for freshness.

Serve immediately while the topping is still crispy. The soup will thicken slightly as it sits, so don't wait too long. This is restaurant-quality comfort food you can make at home—every spoonful delivers that perfect balance of creamy, cheesy, and smoky flavors.

Essential equipment for great bennigan's loaded potato soup

Dutch Oven Must-Have

Your Dutch oven is the star of this recipe—it distributes heat evenly and handles the thick, creamy soup beautifully. I use a 5-6 quart Lodge cast iron Dutch oven because it retains heat perfectly and goes from stovetop to oven seamlessly.

If you don’t own one, a heavy-bottomed stainless steel pot (like All-Clad) works too, but cast iron adds that extra depth of flavor over time. 🔥

Immersible Blender

For ultra-smooth texture, an immersible blender (like the Cuisinart Stick Blender) is a game-changer. After simmering the potatoes, blend half the soup directly in the pot for a velvety consistency, then mix it back in.

This avoids lumps and keeps the soup silky. If you don’t have one, a standard blender works—just cool the soup slightly first to prevent splattering.

Fine-Mesh Strainer

A fine-mesh strainer (like the OXO Good Grips) is essential for crispy bacon bits. After cooking, drain the bacon on paper towels, then transfer it to the strainer to remove excess grease before crumbling.

This ensures your topping stays crispy, not greasy. I also use it to strain any potential flour lumps from the roux if needed.

Baking Dish for Extra Crisp

For a restaurant-style finish, transfer the soup to a 9x13-inch baking dish and broil for 3-4 minutes before serving. This step caramelizes the top layer and makes the cheese topping extra crispy. If you don’t have a baking dish, a large oven-safe skillet works too—just watch closely to avoid burning.

Measuring Spoons & Scale

Precision matters here! Use stainless steel measuring spoons (like OXO’s) for accurate measurements of spices and cream. For the 3 lbs of potatoes, a kitchen scale ensures consistency—Yukon Golds vary in density. If you’re short on time, Costco’s pre-diced potatoes save prep work without sacrificing flavor.

Optional: Mandoline Slicer

For perfectly even potato dice, a mandoline slicer (like the Benriner) speeds up prep. Set it to ¼-inch slices, then stack and cut into cubes. This step isn’t mandatory, but it cuts chopping time in half—especially useful when doubling the recipe for meal prep. 💡

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