Soups & Stews
Bennigan's loaded baked potato soup recipe delivers restaurant-quality comfort in every creamy, cheesy spoonful. The secret lies in velvety broth, perfectly cooked potatoes, and that signature crispy bacon-cheese topping that turns ordinary soup into a crowd-pleaser.
I've tested countless variations to perfect the balance between rich, creamy texture and bold, savory flavors that make this soup a weeknight staple.
This recipe starts with a simple yet flavorful broth base that simmers for hours to develop deep, comforting notes. The potatoes cook until tender but never mushy, holding their shape while soaking up the rich broth.
What sets this apart is the crispy bacon and cheese topping—crumbled bacon adds smoky depth, while melted cheddar creates golden, bubbly pockets that contrast beautifully with the creamy soup below.
What you'll end up with is a steaming bowl of loaded baked potato soup that's restaurant-quality at home. The crispy bacon topping adds satisfying texture, while the cheesy, creamy soup delivers pure comfort. Each spoonful delivers that perfect balance of creamy, cheesy goodness with every bite of crispy bacon.
Perfect for chilly evenings, game day gatherings, or when you need a comforting meal that feels like a warm hug. The best part? You can make it ahead and reheat it without losing any of that crispy topping magic. Let's get cooking!
Ingredients for bennigan's loaded baked potato soup
Restaurant-quality soup starts with these 14 simple ingredients—rich, crispy, and full of comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon 🥓 | 12 oz | Thick-cut, chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Russet Potatoes 🥔 | 3 lb | Yukon gold or red potatoes work too |
| Celery Stalks 🧅 | 3 whole | Diced, about 1 cup |
| Garlic Cloves 🧄 | 4 cloves | Minced for deep flavor |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for best texture |
| Butter 🧈 | 4 tbsp | Unsalted, for crispy topping |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For extra depth |
| Onion Powder 🧅 | ½ tsp | Enhances savory notes |
The bacon is non-negotiable—thick-cut gives the best crunch. Costco sells it in bulk for great prices, but any grocery store has it. Chop it small so it cooks through but stays crispy. The potatoes? Russets hold up best, but Yukon golds add creaminess. If you're using pre-diced celery, rinse it well to remove any grit. For the broth, low-sodium is key—you'll add plenty of salt later. And that sharp cheddar? Kraft 2% or Cabot melts beautifully and has that perfect tang.
No bacon? Smoked paprika plus extra garlic powder adds depth, but trust me, nothing beats the real thing. Heavy cream too pricey? Half-and-half works in a pinch. The cheddar can be swapped for Monterey Jack if you prefer milder flavor. For extra crispiness, broil the topping for 2-3 minutes at the end. The spices? Freshly ground black pepper makes all the difference—pre-ground tastes dull. And if you're prepping ahead, make the topping fresh before serving so it stays crispy.
This soup tastes even better the next day—reheats beautifully. Store leftovers in the fridge for 4-5 days or freeze for 3 months. The topping? Make it right before serving so it stays crispy. I like to portion into bowls with a sprinkle of extra cheese on top—game day magic. And if you're serving a crowd, double the topping ingredients. Trust me, it disappears fast!
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s all in one pot—no chopping chaos, no extra bowls. Just dice those russets, toss them in with the bacon and celery, and let the slow simmer do the work. (Yes, even on a Tuesday night when I’m exhausted.)
- Crispy-Bacon Obsession: That first bite of crunchy bacon crumbles? It’s the star. I fry the strips until they’re dark and salty, then fold them back in—every spoonful tastes like a loaded potato’s dream team. (Honestly, I’ll eat this soup just for the bacon.)
- Weeknight Crowd-Pleaser: This feeds six without breaking a sweat—perfect for game days, potlucks, or when your in-laws drop by unannounced. The creamy texture and cheesy topper (if you add it) make it feel fancy, but it’s really just potatoes and love.
- Budget-Friendly Leftovers: Russets are cheap, bacon stretches far, and this soup only gets better the next day. I make a double batch, freeze half, and thank myself later when I’m reheating a cozy bowl for lunch. (My wallet and I are best friends now.)
Step-by-step instructions for Bennigan's loaded baked potato soup
This is how you recreate that iconic crispy bacon and cheesy topping—every spoonful packed with restaurant-quality flavor.
Cook the Bacon and Prep the Aromatics
Place the 12 oz bacon in a large skillet over medium heat and cook until crispy, about 12-15 minutes. Flip occasionally to render the fat evenly. You want the bacon to be deep golden brown and crispy—this fat is liquid gold for your soup. Once done, remove the bacon with a slotted spoon and set aside on paper towels to drain excess fat. Leave the rendered bacon fat in the skillet.
In the same skillet (no need to wipe it clean), add the diced yellow onion and diced celery stalks. Cook for 5-6 minutes until softened and starting to caramelize. Stir in the minced garlic cloves, 0.5 tsp garlic powder, and 0.5 tsp onion powder, cooking for another 30 seconds until fragrant. This aromatic base is the flavor foundation of your soup—don’t rush it.
Simmer the Potatoes in Broth
Peel and cube the 3 lb russet potatoes into 1-inch chunks—uniform size ensures even cooking. In a large stockpot, combine the potatoes, 6 cups chicken broth, and 1.5 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender—they should collapse easily when pierced. Drain any excess liquid if needed, but don’t skip this step; it keeps the soup creamy.
Return the potatoes to the pot and stir in the 1 cup heavy cream. Simmer for another 5 minutes to infuse the cream’s richness into the potatoes. Here’s the thing—this simmering step is where the magic happens. The cream blends seamlessly with the broth, creating a velvety base that’s the heart of your soup.
Build the Crispy Bacon and Cheese Topping
In a separate skillet, melt 4 tbsp butter over medium heat. Add the crispy bacon you drained earlier and toss to coat. Sprinkle with 0.5 tsp black pepper and cook for 1-2 minutes until the butter is foamy and the bacon is evenly coated. Remove from heat and transfer to a bowl.
To the bacon, add 2 cups sharp cheddar cheese and 0.5 cup sour cream. Stir until the cheese melts into a gooey, stretchy mixture—this is your topping. The contrast between the crispy bacon and creamy cheese is what makes this soup legendary. If the mixture seems too thick, stir in 1-2 tablespoons of the hot soup to loosen it. This step is all about texture—crispy, creamy, and cheesy in every bite.
Combine and Serve with Style
Return the potato mixture to the pot and stir in the onion and celery mixture you cooked earlier. Taste and adjust seasoning with additional salt or pepper if needed. The soup should be rich, savory, and perfectly balanced—not too heavy, not too light.
Ladle the soup into bowls and top each serving generously with the crispy bacon and cheese mixture. The secret to serving this like Bennigan’s? Use a spoon to create a ruffled, mountain-like topping—this adds drama and ensures every bite has that perfect mix of textures. Serve immediately while the topping is still crispy and the soup is hot. This isn’t just soup; it’s a flavor explosion in a bowl.
Pro Tips For Making Bennigan'S Loaded Baked Potato Soup
- CRISP THE BACON LOW: Cook the bacon at 275°F (135°C) instead of high heat—it renders fat slower, keeps the meat crispier, and doesn’t overwhelm the soup with smoke. I learned this the hard way after burning three batches and ending up with greasy, limp bacon bits.
- PEEL POTATOES AFTER BOILING: Skip peeling raw russets—boil them whole first, then peel under running water. The skins stay intact longer, and you avoid the mess of scrubbing dirt from unpeeled potatoes. (Yes, even if you’re impatient like me.)
- SAUTE ONIONS UNTIL SOFT, NOT BROWNED: The onions should be translucent, not golden—this prevents bitterness in the soup. After 8–10 minutes, add the celery and garlic; if the onions start to darken, toss in a splash of water and cover for 2 minutes. Sounds weird, but it works.
- STIR IN CHEESE AT THE END: Don’t let the cheddar melt into the soup while simmering—fold it in just before serving. This keeps it gooey on top like Bennigan’s version, not clumpy and scattered. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Storing and reheating your bennigan's loaded baked potato soup
Refrigerator Storage
Store your loaded baked potato soup in an airtight container (I love Pyrex glass containers for this) in the fridge for up to 4-5 days. Let it cool completely before transferring to avoid condensation, which can make the soup watery. The flavors actually deepen overnight as the spices meld together—trust me, it tastes even better the next day! Just
Freezer Prep Tips
For longer storage, freeze the soup in quart-sized freezer bags (leave 1-inch headspace for expansion). I recommend portioning it into single-serving sizes so you can thaw just what you need. The soup freezes beautifully for up to 3 months, though I find it’s best enjoyed within 2 months for peak texture. Label your bags with the date—this soup is a game-day lifesaver when you need a quick, comforting meal. ❄️
Reheating Like a Pro
For the best results, reheat your soup on the stovetop over medium-low heat. Start with the soup in a pot and add 2-3 tablespoons of water or broth to prevent sticking. Stir frequently to avoid burning.
Once heated through (internal temp of 165°F), taste and adjust seasoning—it often needs a pinch of salt or black pepper after reheating. This method preserves the creamy texture perfectly. 🔥
Microwave Shortcut
If you're in a hurry, microwave individual portions in a microwave-safe bowl covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until hot.
The damp paper towel keeps the soup from drying out. Just be careful—microwaving can make the topping soggy, so I only recommend this for quick lunches, not dinner parties. ⏱️
Reviving the Topping
The bacon and cheese topping is the star, so don’t skip making it fresh before serving! If you’ve stored the soup with the topping already on, pop it in the oven at 350°F for 5-7 minutes to crisp it back up.
For extra drama, broil it for 2 minutes at the end—just watch it closely to avoid burning. The contrast between the creamy soup and crispy topping is what makes this dish legendary. 💫
Make-Ahead Game Plan
Here’s my foolproof strategy: Make the soup base a day ahead and store it in the fridge. On serving day, cook the bacon and cheese topping fresh, then assemble just before eating.
This keeps the topping crispy while allowing the soup to sit at room temperature for a few minutes—perfect for gatherings. Pro tip: Double the topping ingredients if serving a crowd; it disappears faster than you think! 🎉
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
For a vegetarian version, swap the bacon with smoked paprika (1 tsp) and extra garlic powder (1 tsp) to mimic the smoky depth. Use crispy fried onions or toasted breadcrumbs instead of bacon for texture. The cheese and sour cream topping will still deliver that creamy, comforting flavor you love.
Why does my topping get soggy?
The key to crispy toppings is making them fresh and adding them right before serving. If your topping gets soggy, try this: Broil for 2-3 minutes at the end to restore crispiness, or make it in a separate skillet and add it to bowls just before eating. Another trick is to use half-and-half instead of heavy cream in the soup base—it's lighter and less likely to make toppings soggy.
Can I use instant potato flakes instead of fresh potatoes?
While possible, fresh potatoes give the best texture and flavor. If you're short on time, use 2 cups instant potato flakes (like Mashed Potato Flakes) mixed with 1 cup hot broth to thicken the soup. For a closer match, simmer the flakes for 5 minutes to break them down completely. The result won't be identical, but it works in a pinch for a quick meal.
How do I make this soup spicier?
Add a kick with ½ tsp cayenne pepper or 1 tbsp hot sauce to the soup base, or sprinkle crumbled chipotle peppers in adobo over the topping. For heat lovers, try adding a dash of cajun seasoning when cooking the bacon. Remember, you can always adjust spice levels to taste—better to start mild and add more!
Can I make this soup in a slow cooker?
Yes! Cook the bacon and aromatics as directed, then transfer everything (except the topping) to your slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours. Just stir in the heavy cream during the last 30 minutes of cooking. Make the topping fresh before serving—slow cooking can make it too soft. The slow cooker method actually enhances the flavors beautifully!