Bennigan’s Potato Soup Recipe: Loaded With Bacon and Cheddar

There’s a reason Bennigan’s potato soup became legendary—its creamy texture and bold flavors stand the test of time. I’ve recreated that signature taste with a few professional touches to bring it home.

This version stays true to the original with crispy bacon, sharp cheddar, and tender potatoes in every bite. The secret lies in the balance of richness and simplicity, letting each ingredient shine.

What you’ll get is a velvety soup with layers of smoky, cheesy goodness that’s as comforting as it is satisfying. It’s the kind of dish that turns a simple meal into something memorable.

Perfect for chilly evenings or whenever you crave that classic restaurant experience without leaving your kitchen.

Ingredients for Bennigan’s Potato Soup

Rich potatoes, smoky bacon, and sharp cheddar bring that legendary taste home to your kitchen.

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The potatoes are key here—Russets give you that perfect fluffy texture. Bacon makes it sing, and I always grab thick-cut from Whole Foods or the butcher counter for better flavor. The cheddar needs to be sharp and shredded fresh (pre-shredded has anti-caking agents that make the soup grainy). Look for blocks at Costco for the best value on quality cheese.

No bacon? Smoked paprika plus a splash of liquid smoke gets you close to that smoky depth. Swap cheddar for Pepper Jack if you want a little heat. Out of whole milk? Half-and-half works, though it’s richer. For the broth, vegetable broth keeps it vegetarian while still building that savory base. The flour is just for thickening—cornstarch at half the amount if you’re gluten-free.

This soup thickens as it sits, so add a splash of milk when reheating. Stores beautifully for 4-5 days in the fridge or 3 months frozen. I like to make a double batch—the leftovers taste even better after flavors meld overnight.

Step-by-Step Instructions for Loaded Potato Soup with Bacon and Cheddar

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook the Bacon and Prepare Vegetables

Start by cooking the 8 slices thick-cut bacon in a large Dutch oven over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, reserving the rendered fat in the pot.

While the bacon cooks, peel and dice the 2 lb russet potatoes into even ½-inch cubes. Finely dice the 1 whole yellow onion and the 2 pieces celery stalks. Mince the 3 cloves garlic cloves. This prep ensures even cooking and consistent texture in every spoonful.

Step 2: Sauté Aromatics and Create the Roux

In the same pot with the bacon fat, add the diced yellow onion and celery. Sauté over medium heat for 5 minutes until the vegetables soften and become translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Push the vegetables to one side of the pot and melt the 4 tbsp unsalted butter in the empty space. Once melted, sprinkle in the 0.25 cup all-purpose flour and whisk constantly for 1-2 minutes to cook the flour, creating a smooth roux. This thickens the soup and removes the raw flour taste.

Step 3: Simmer Potatoes Until Tender

Gradually pour in the 2 cups chicken broth and 2 cups whole milk, whisking continuously to prevent lumps from forming. Add the diced russet potatoes, 1 tsp salt, and 0.5 tsp black pepper to the pot. Stir well to combine.

Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent the soup from sticking to the bottom of the pot. You’ll know it’s ready when the potatoes easily break apart with a gentle press.

Step 4: Finish with Cheese and Garnishes

Once the potatoes are tender, reduce the heat to low. Gradually add the 2 cups sharp cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth. Taste and adjust the seasoning with additional salt if needed.

Ladle the soup into bowls and top each serving with the crispy bacon, 0.5 cup green onions, and a dollop of 0.5 cup sour cream. The cheese should create a rich, velvety texture, while the toppings add a delightful contrast in flavor and crunch. Serve immediately while hot.

Flavor Customization for This bennigans potato soup

Spicy Southwest Kick

Add 1 chopped jalapeño with seeds when sautéing the onion and celery for heat. Stir in 1 tsp smoked paprika and ½ tsp cumin with the flour for depth. Top with pickled jalapeños and cilantro instead of green onions for a bold twist. 🌶️

Loaded Baked Potato Style

Swap sharp cheddar for 1 cup cheddar and 1 cup Monterey Jack. Stir in ½ cup cooked broccoli florets at the end. Garnish with extra shredded cheese, sour cream, and chopped chives for that classic loaded baked potato vibe.

Creamy Garlic Herb

Infuse the milk by heating it with 2 smashed garlic cloves and 1 sprig fresh rosemary for 5 minutes. Strain before adding to the pot. Finish with 1 tbsp chopped fresh thyme for an aromatic, herb-forward version. 💡

Smoky BBQ Twist

Replace ½ tsp black pepper with ½ tsp chipotle powder for smokiness. Add 1 tbsp BBQ sauce when stirring in the cheese. Top with extra crispy bacon and diced red onions for a BBQ joint feel.

Lighter Garden Fresh

Use 2% milk instead of whole milk and reduce cheese to 1½ cups. Stir in 1 cup diced zucchini with the potatoes. Garnish with fresh dill and a squeeze of lemon for brightness.

Frequently Asked Questions