Copycat Bennigan’s Baked Potato Soup Recipe – Creamy, Cozy, and Comforting

If you remember those cozy bowls of baked potato soup from Bennigan’s, this recipe brings that same warm, creamy comfort right to your kitchen. It’s rich without being heavy, full of potato flavor, and loaded with classic toppings like bacon, cheese, and green onions. The texture is silky with just enough chunks to keep it satisfying.

Best of all, it’s easy to pull together with simple ingredients and a straightforward method. Whether it’s a chilly night or you just want something comforting, this soup hits the spot.

What Makes This Special

This copycat recipe captures the creamy, buttery, slightly smoky character that made Bennigan’s soup a favorite. It uses baked potatoes for deep, earthy flavor and a velvety base.

A simple roux gives you that signature body without relying on heavy cream alone. Toppings let you customize each bowl, turning a humble soup into a loaded baked potato experience. It’s weeknight-friendly yet feels restaurant-level.

Shopping List

• Russet potatoes (about 3 pounds, 5–6 medium), scrubbed
• Thick-cut bacon (6–8 slices)
• Unsalted butter (6 tablespoons)
• All-purpose flour (6 tablespoons)
• Chicken broth (4 cups, low-sodium)
• Whole milk (2 cups) or half-and-half for a richer soup
• Sour cream (1/2 cup)
• Sharp cheddar cheese (1 1/2 cups shredded), plus extra for topping
• Yellow onion (1 medium), finely diced
• Garlic (2 cloves), minced
• Green onions (3–4), sliced
• Salt and black pepper
• Paprika (optional, for a hint of warmth)

How to Make It

1. Bake the potatoes. Heat oven to 400°F (204°C). Pierce potatoes with a fork, rub lightly with oil and a pinch of salt, and bake on a sheet for 55–65 minutes until tender. Cool until you can handle them. Peel most of the skins, leaving some for texture if you like, and cube the potatoes. Lightly mash half of them; leave the rest in small chunks.
2. Crisp the bacon. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Transfer to a paper towel–lined plate. Pour off all but 2 tablespoons of the drippings.
3. Soften the aromatics. Add the diced onion to the pot with the bacon drippings.Cook over medium heat for 4–5 minutes until translucent. Stir in the garlic and cook 30 seconds, just until fragrant.
4. Make the roux. Add butter to the pot and let it melt. Sprinkle in the flour and whisk for 1–2 minutes to cook out the raw flour taste. The mixture will be thick and sandy.
5. Add liquids. Gradually whisk in the chicken broth, then the milk, a little at a time, to avoid lumps. Bring to a gentle simmer. The soup will thicken slightly.
6. Stir in potatoes. Add the mashed and cubed potatoes.Simmer on low for 10–15 minutes, stirring occasionally so it doesn’t stick. If it gets too thick, splash in more broth or milk until it reaches your preferred consistency.
7. Finish with creaminess. Reduce heat to low. Stir in sour cream and 1 cup of cheddar until melted and smooth. Crumble in half the bacon. Taste and season with salt, black pepper, and a pinch of paprika if using.
8. Serve and top. Ladle into bowls and top with remaining cheddar, bacon, and green onions. Add a dollop of sour cream if you want the full loaded effect.

Keeping It Fresh

Cool the soup to room temperature before storing.

Keep it in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, adding a splash of milk or broth to loosen the texture. For freezing, skip the sour cream and cheese during the initial cook, freeze up to 2 months, then reheat and stir in dairy to keep it from separating.

Benefits of This Recipe

• Budget-friendly. Potatoes, onion, and broth keep costs down while still delivering big flavor.
• Customizable texture. Blend part of the soup for extra silky results or keep it chunky—it’s up to you.
• Comforting and filling. The combo of starch, dairy, and bacon makes a small bowl feel like a meal.
• Make-ahead friendly. Tastes even better the next day as flavors meld.

Pitfalls to Watch Out For

• Over-thickening. The roux and potatoes can make the soup very thick.Keep extra broth or milk handy to thin it as needed.
• Scorching the bottom. Dairy-based soups can stick. Stir regularly and keep the heat on low once dairy is added.
• Curdling. Add sour cream off the heat or on very low heat and avoid boiling after dairy goes in.
• Under-seasoning. Potatoes soak up salt. Taste at the end and finish with salt and pepper to bring flavors forward.

Variations You Can Try

• Smoky ham swap. Replace bacon with diced smoked ham. Sauté with the onions for a gentler smokiness.
• Roasted garlic twist. Add a whole head of roasted garlic for mellow, sweet depth.
• Broccoli and cheddar. Stir in small broccoli florets during the last 8–10 minutes of simmering.
• Lighter version. Use 2% milk and reduce butter to 4 tablespoons. It’ll still be creamy.
• Fully loaded. Finish with chives, a drizzle of hot sauce, extra cheddar, and crushed kettle chips for crunch.
• Vegetarian. Skip bacon, use vegetable broth, and add smoked paprika or a splash of liquid smoke for depth.
• Gluten-free. Use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) instead of flour. Add after the broth and milk, then simmer to thicken.

FAQ

Do I have to bake the potatoes, or can I boil them?

Baking gives a deeper, roasted flavor and a fluffier texture, which matches the restaurant version.

If you’re short on time, you can peel and cube potatoes and simmer them in salted water until tender, but the flavor will be a bit milder.

Can I use an immersion blender?

Yes. Blend about a third of the soup for a silky base while keeping some chunks. Avoid blending the entire pot unless you want an ultra-smooth texture.

What kind of cheese works best?

Sharp cheddar melts well and adds that classic tang.

Freshly shredded cheese melts more smoothly than pre-shredded, which often has anti-caking agents.

How do I keep the cheese from clumping?

Lower the heat before adding cheese, and add it gradually while stirring. High heat can cause cheese to separate or turn grainy.

Can I make it in a slow cooker?

Yes. Cook the bacon and aromatics on the stovetop first, then add everything except the dairy to the slow cooker and cook on low for 5–6 hours.

Stir in milk, sour cream, and cheese during the last 30 minutes.

What can I serve with this soup?

Warm crusty bread, a simple green salad, or a side of roasted vegetables pair nicely. It’s also great with grilled cheese or a turkey melt for a heartier meal.

How do I adjust the thickness?

To thicken, simmer a bit longer or mash more potatoes. To thin, add extra warm broth or milk in small splashes until it’s just right.

Is it spicy?

No, it’s mild and kid-friendly.

For heat, add a pinch of cayenne, a swirl of hot sauce, or diced pickled jalapeños as a topping.

In Conclusion

This Copycat Bennigan’s Baked Potato Soup brings a restaurant favorite home with simple steps and familiar ingredients. It’s creamy, comforting, and endlessly customizable, whether you keep it classic or load it up with toppings. Make a big pot, stash some for later, and enjoy a bowl that feels cozy any night of the week.