Soups & Stews
Bennigan's Loaded Baked Potato Soup delivers that signature comfort-food experience in every creamy, cheesy spoonful—without the fuss of baking individual potatoes. The secret lies in a rich, velvety soup base layered with crispy bacon, melted cheddar, and a crunchy potato topping, all baked to golden perfection.
This recipe captures the restaurant's iconic flavor while making it easy to recreate at home with simple pantry staples and a few key techniques.
The foundation starts with a creamy potato soup—smooth, savory, and packed with tender potatoes—then transforms into a loaded masterpiece. Crispy bacon bits add smoky depth, while sharp cheddar and sour cream create that signature creamy texture.
The real magic happens when we top it with a crispy, golden potato crust that mimics the texture of a real baked potato, all baked together for maximum flavor infusion.
What you'll end up with is a bowl of soup that's heartier than any appetizer, with each spoonful delivering layers of crispy, creamy, and cheesy goodness. The bacon stays crispy, the cheese melts perfectly, and the potato topping achieves that satisfying crunch without the mess of individual potatoes.
This is comfort food at its finest—warm, indulgent, and impossible to resist.
Perfect for chilly evenings, game days, or whenever you crave that Bennigan's experience at home. The recipe scales easily for crowds, and leftovers reheat beautifully. Let's get started on creating this restaurant-quality soup that tastes even better than the original.
Ingredients for bennigan's loaded baked potato soup
Six ingredients for the soup base, five for the loaded topping—simple pantry staples that pack Bennigan's signature crunch and creaminess.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed, 1-inch pieces |
| Heavy Cream 🥛 | 2 cups | Full-fat for richest texture |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged for best flavor |
| Sour Cream 🥛 | 1 cup | Full-fat for creamy consistency |
| Bacon 🥓 | 12 oz | Cooked crispy, chopped |
| Potato Flakes 🥔 | 2 cups | Instant, for crispy topping |
| Yellow Onion 🧅 | 1 whole | Medium, diced finely |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Butter 🧈 | 4 tbsp | Unsalted, for sautéing |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Chives 🌿 | 1 tbsp | For garnish, chopped |
The potatoes are non-negotiable—Russets break down perfectly for that velvety texture. Whole Foods or Trader Joe's carry pre-peeled if you're short on time, but peeling yourself ensures no grittiness. For the bacon, thick-cut is key—it stays crispy longer. Cook it until it's almost crunchy, then chop into small bits. The cheddar should be sharp and aged—pre-shredded gets clumpy, so grate your own from a block. If you're in a rush, Kraft's 2% Milk Sharp Cheddar is the closest store-bought shortcut.
No instant potato flakes? Roughly chop 2 cups of cooked potatoes and spread them on a baking sheet to dry out for 10 minutes—they'll crisp up nicely. Short on sour cream? Greek yogurt at half the amount works in a pinch, though it's tangier. The onion and garlic are your flavor anchors—sauté them in butter until translucent before adding broth. For a dairy-free version, swap heavy cream for full-fat coconut milk> and use vegan cheese (though it won't melt the same). The chives are optional but add a fresh finish—fresh chives if you've got them, dried at one-quarter the amount>.
This soup tastes even better the next day—make a double batch> and freeze half. Store the base (without toppings) for 5 days> in the fridge or 3 months> frozen. The potato topping stays crispy if you bake it separately and add it just before serving. For game day? Double the bacon and cheese>—no one will complain about extra crunch. Leftovers reheat beautifully—just add a splash of broth or milk to loosen the texture.
Why You'll Love This Recipe
- One-Pot Magic: I swear, this soup comes together with just a pot and a whisk—no fancy gadgets, no stress. Toss in the diced potatoes, broth, and cheese, then let the oven do the heavy lifting while you stir in the cream at the end. Honestly, my lazy Sunday mornings just got a whole lot easier.
- Cheese Pulls No Punches: That sharp cheddar? It’s the star. The moment I fold in the warm sour cream and let the cheese melt into a gooey blanket over everything—chef’s kiss—it’s like a hug in a bowl. The creamy heaviness balances the broth perfectly, and I’ll never skip the cheese again.
- Game for Any Gathering: Between us, this soup works for game day, potlucks, or just a cozy night in. Double the batch, and you’ve got leftovers for days—my husband even asks for it on Tuesdays. (Yes, even on Tuesdays.) The rich, cheesy flavor makes it feel special, but it’s still simple enough for a weeknight.
- Budget-Friendly Luxury: Russets and cheddar stretch far, and I’ve made this for under $2 a serving. The heavy cream makes it feel indulgent without breaking the bank, and the leftovers reheat beautifully. My wallet and my taste buds win—no compromises.
Step-by-step instructions for Bennigan's loaded baked potato soup
This creamy, cheesy masterpiece delivers all the comfort of a loaded potato without the fuss.
Cook the Potatoes Until Fork-Tender
Place the 3 lb of peeled and cubed russet potatoes in a large pot and cover with cold water by about 2 inches. Add 2 tsp salt and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 15-20 minutes until the potatoes are fork-tender—they should collapse easily when pierced but still hold their shape.
Drain the potatoes thoroughly in a colander, shaking gently to remove excess water. This step is crucial—too much moisture will dilute your soup later. I like to give them a quick rinse under cold water to stop the cooking process immediately, then return them to the pot.
Build the Flavor Base with Onions and Garlic
In the same pot, melt 4 tbsp butter over medium heat. Add the diced yellow onion and cook for 5-6 minutes until softened and translucent. Stir in the 4 minced garlic cloves and cook for another 30 seconds until fragrant—this is where the soup's depth of flavor begins.
Here's the thing—don't let the garlic burn. It should smell sweet and pungent, not bitter. If it starts to darken too quickly, reduce the heat slightly. Once golden, add the cooked potatoes back to the pot and stir to coat them in the aromatic butter and onions.
Create the Creamy Foundation
Pour in the 6 cups chicken broth and bring the mixture to a gentle boil. Reduce heat to medium-low and let it simmer for 10 minutes, stirring occasionally. This allows the flavors to meld while keeping the potatoes intact. The soup should be thick but still pourable at this stage.
Next, stir in the 2 cups heavy cream and 2 cups sharp cheddar cheese. Let the soup simmer for another 5 minutes until the cheese is completely melted and the soup has thickened to a smooth, velvety consistency. Taste and adjust seasoning with additional salt or black pepper if needed—this is your chance to balance the flavors before adding the final toppings.
Add the Loaded Toppings
Reduce the heat to low and gently stir in the 1 cup sour cream and 12 oz chopped crispy bacon. Fold them in just until combined—you don't want to break up the bacon too much. The sour cream will add that signature tangy richness that makes this soup so irresistible.
Now for the magic touch: sprinkle 2 cups potato flakes over the top of the soup. Let them sit for 1-2 minutes before gently stirring. This creates that signature crispy, cheesy topping without the mess of assembling individual loaded potatoes. The flakes should puff up slightly and develop a golden, crispy crust on top.
Serve with Fresh Herbs
Ladle the soup into bowls, making sure to get a good portion of that crispy potato flake topping. Garnish each serving with 1 tbsp chopped dried chives for a pop of color and freshness. The chives add a subtle onion-like note that complements the rich, cheesy flavors perfectly.
Serve immediately while the topping is still crispy. If you can't serve right away, cover loosely with foil to keep the top from getting soggy. This soup tastes even better the next day when the flavors have had time to meld, but that crispy topping is best enjoyed fresh.
Pro Tips For Making Bennigan'S Loaded Baked Potato Soup
- Boil Potatoes Whole First: I used to cube them raw like the recipe says, but boiling whole Russets first gives you way more control over the texture—no gummy lumps, just creamy, even chunks. Cut them into 1.5-inch pieces after boiling, and they’ll hold their shape through the whole process.
- Use Low-Sodium Broth: That sharp cheddar and sour cream pack enough salt to make your soup taste like a science experiment if you don’t. Swap regular chicken broth for low-sodium, then add salt to taste at the end—you’ll need less than you think, and the flavors will actually sing.
- Don’t Rush the Cream: Adding heavy cream straight to a simmering pot turns it into scrambled eggs. Take the soup off heat first, then stir in the cream while it’s still hot but not boiling—this keeps it silky instead of breaking. Same goes for the sour cream at the end.
- Toast the Cheese: Skip the bland shreds—melt the cheddar under the broiler for 2-3 minutes until it’s golden and crispy in spots. Sprinkle it over the finished soup right before serving, and you’ll get that restaurant-quality texture that makes it worth the effort.
Serving suggestions for this bennigan's loaded baked potato soup
Bread Pairings
Serve this soup with a crusty sourdough loaf or garlic bread to soak up every last creamy, cheesy bite. I love using a baguette from Trader Joe's—it's sturdy enough to handle the richness without turning mushy.
For a heartier option, try cheesy pull-apart bread baked right in the soup pot before serving. 🥖
Side Dish Ideas
A simple side salad with mixed greens and a balsamic vinaigrette cuts through the richness beautifully. I toss 2 cups baby spinach with 1 tbsp olive oil, 1 tbsp balsamic, and ½ tsp Dijon mustard.
For something warmer, roasted Brussels sprouts with crispy bacon bits mirror the flavors in the soup. 🥗
Protein Additions
Boost the meal with crispy chicken tenders or smoked sausage links on the side. I like to bake boneless, skinless chicken breasts in the oven at 375°F for 25 minutes until golden and juicy. For a quick option, pre-cooked rotisserie chicken shreds easily over the soup. 🍗
Drink Pairings
A light lager like Miller Lite or Coors Light cleanses the palate without overpowering the soup’s richness. For something smoother, a Chardonnay with buttery notes complements the creamy texture. If you prefer non-alcoholic, sparkling apple cider adds a refreshing contrast. 🍺
Garnish Upgrades
Add green onions or fresh chives for brightness, or sprinkle with crushed black pepper and paprika for a smoky kick. I also love a drizzle of sriracha for those who crave heat. For extra indulgence, top with extra-sharp cheddar and crumbled bacon before serving. 🧄
Game Day Serving
Double the recipe and serve in a slow cooker or chafing dish for easy crowd feeding. I like to set up a DIY topping bar with extra cheddar, sour cream, bacon bits, and potato flakes so everyone can customize their bowl.
Use individual ramekins for a restaurant-style presentation. 🏈
Nutrition facts
Frequently asked questions
Can I make this soup ahead of time?
Prepare the soup base (without the potato flake topping) up to 5 days in advance and store it in the fridge. For freezing, make the base only and freeze for up to 3 months. The crispy potato topping should be added fresh before serving to maintain its crunch. When reheating, stir in a splash of broth or milk to restore creaminess.
What if I don't have instant potato flakes?
No problem! Roughly chop 2 cups of cooked potatoes and spread them on a baking sheet. Bake at 400°F for 10-15 minutes until crispy, stirring halfway. This works almost as well as flakes and gives that satisfying crunch. For extra flavor, toss them with a pinch of salt and paprika before baking.
Can I make this soup dairy-free?
Yes, with some substitutions. Replace the heavy cream with full-fat coconut milk and use vegan cheese> (though it won't melt the same). For sour cream, try cashew cream> made by blending soaked cashews with a little water. The texture will be different, but you'll still get that creamy, loaded potato experience.
Why did my potato flake topping get soggy?
This usually happens if the soup is too hot when you add the flakes or if you stir too soon. Let the flakes sit undisturbed for 2-3 minutes after sprinkling, then gently stir just until combined. For extra insurance, bake the soup at 350°F instead of simmering on the stovetop—this helps the topping stay crispier longer.
How can I make this soup extra cheesy?
For a seriously cheesy version, add ½ cup extra sharp cheddar> to the base and top with ¼ cup grated Parmesan> before baking. You can also mix in 1 cup of shredded Monterey Jack for a milder, creamier cheese. For a decadent touch, stir in 2 tbsp cream cheese> with the sour cream to create an ultra-rich texture.