Soups & Stews
This Bennigan's loaded baked potato soup recipe delivers the same crispy bacon, melty cheese, and creamy texture that made it a restaurant classic. The secret lies in slow-cooked potatoes that absorb the rich broth while staying tender, topped with perfectly crisped bacon and a blanket of melted cheddar.
I've perfected this version to recreate that first spoonful experience at home, where every bite feels like a warm hug on a chilly day.
The foundation starts with a flavorful broth made from chicken stock, cream, and a touch of butter, simmered until the potatoes break down into a velvety consistency.
What sets this apart is the crispy bacon topping—cooked until it's just right, then sprinkled over the steaming soup to maintain that satisfying crunch. The cheese topping isn't just melted; it's layered with sour cream and chives for brightness, creating a golden, bubbling crust that's impossible to resist.
By the time you're done, you'll have a bowl of soup that's creamy, hearty, and topped with all the fixings you'd expect from a restaurant—crispy bacon, gooey cheese, and a fresh finish from the chives.
The best part? It's easier to make at home than you might think, with just a few key techniques to ensure that crispy texture and rich flavor in every spoonful.
Serve this soup with crusty bread on the side for dipping, or add a dollop of extra sour cream for those who love it even creamier. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Let's get started on recreating this comforting classic.
Ingredients for bennigan's loaded baked potato soup
Crispy bacon, melty cheese, and creamy potatoes—this is your pantry raid checklist.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Chicken Stock 🍲 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | 4 tbsp | Cold for crispy topping |
| Thick-Cut Bacon 🥓 | 12 oz | Chopped into small pieces |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged variety |
| Sour Cream 🥛 | ½ cup | Full-fat preferred |
| Fresh Chives 🌿 | ¼ cup | Chopped finely |
| Garlic Cloves 🧄 | 2 cloves | Minced for broth |
| Yellow Onion 🧅 | 1 whole | Diced for flavor base |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening slurry |
| Milk 🥛 | ¼ cup | For cheese topping |
The potatoes are the soul of this soup. Russets break down perfectly—avoid waxy types like red potatoes. For the bacon, thick-cut is non-negotiable (the kind that takes 20 minutes to cook). I grab mine from Costco when I can, but any store's thick-cut works. The cheese? Sharp cheddar melts best—avoid pre-shredded (it's coated with anti-caking agents). For the broth, low-sodium chicken stock keeps things balanced without extra salt. The key is slow cooking—potatoes need to soften completely but not turn to mush.
No thick-cut bacon? Regular bacon cooked until extra crispy works in a pinch, but you'll need to watch it like a hawk. Running short on sharp cheddar? Monterey Jack or pepper jack both melt beautifully. The sour cream adds that signature Bennigan's tang—full-fat gives the best texture, but low-fat works if that's all you've got. For the chives, fresh is ideal, but dried chives at half the amount can work if you're desperate. The flour slurry is your secret weapon for that creamy texture—don't skip it, even if you're in a hurry.
This soup tastes even better the next day—3-4 days in the fridge, no problem. For leftovers, I like to reheat it gently and add a splash of milk to restore creaminess. Freezes beautifully for up to 3 months, though the bacon topping might get soggy, so add that fresh when reheating. The cheese topping is best made fresh, but you can prep the soup base ahead and assemble it later. Serve with crusty bread for dipping—trust me on this.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s actually one-pot—no fussing with multiple bowls or pans. You cube the russets, toss them in with the stock and bacon, and let the oven do the heavy lifting. Even my husband, who burns toast, can handle this.
- Creamy Crisp Magic: That perfect balance of crispy bacon bits floating in velvety cream? It’s what makes this soup dangerously addictive. The butter and heavy cream turn it rich, but the bacon adds this salty, smoky punch that hits all the right notes.
- Game for Any Day: Between us, this soup is my go-to for lazy Sundays, post-gym refueling, or when I’m too tired to think. It reheats beautifully, so I’ll make a big batch and freeze portions—no sad leftovers here, just seconds (and thirds).
- Budget-Friendly Luxury: Russets and bacon might not be the cheapest, but this recipe stretches them far. A single batch feeds four hearty people, and the leftovers taste just as good cold the next day. Honestly? It’s the kind of comfort food that makes you feel fancy without the restaurant price tag.
Step-by-step instructions for loaded baked potato soup
Here's how to make this creamy, bacon-loaded masterpiece with that signature crispy topping.
🍳 Step 1: Cook the Potatoes Until Fork-Tender
In a large pot, combine the 3 lb Russet Potatoes (cubed evenly) with the 6 cups Chicken Stock and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes until the potatoes are fork-tender but not falling apart. You want them to hold their shape when pierced with a knife—this ensures your soup has texture without being mushy.
Here's the thing—don't skip the simmering time. If you rush this, your soup will be watery. I like to test the potatoes by lifting one out with a slotted spoon and pressing it gently with a fork. When it gives slightly but maintains its shape, it's ready. Drain any excess liquid through a colander and set the potatoes aside.
🍳 Step 2: Build the Creamy Base
In the same pot (no need to wash it—those potato flavors are delicious), melt the 4 tbsp Unsalted Butter over medium heat. Add the diced Yellow Onion and cook for 5 minutes until softened. Stir in the 2 cloves Garlic Cloves and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Create a slurry by whisking together the 2 tbsp All-Purpose Flour and 0.25 cup Milk in a small bowl. Slowly pour this into the pot while whisking constantly. Cook for 2 minutes until the mixture thickens slightly. Then, gradually add the 1 cup Heavy Cream and the cooked potatoes, stirring gently to combine. Season with 1.5 tsp Salt and 0.5 tsp Ground Black Pepper. Simmer for 5 minutes to let the flavors meld.
🔥 Step 3: Cook the Bacon Until Crispy
While the soup simmers, cook the 12 oz Thick-Cut Bacon in a separate skillet over medium heat for 10-12 minutes, stirring occasionally. You want it deep golden brown and crispy—this is what gives the soup its signature flavor and texture. Don't skip this step; crispy bacon is non-negotiable for that Bennigan's experience.
Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered bacon fat in the skillet—you'll use it for the topping. If you're worried about grease, pour off most of the fat but leave about 2 tablespoons in the skillet for flavor.
🥘 Step 4: Assemble the Topping
In a medium bowl, combine the 2 cups Sharp Cheddar Cheese and the crispy bacon. Sprinkle with 0.25 cup Fresh Chives and mix gently. This is your topping—keep it separate until the very end so it stays crispy and doesn't get soggy in the hot soup.
Here's a pro tip: If your cheese is pre-shredded, give it a quick pulse in a food processor to break up any clumps. Freshly grated cheese melts more smoothly and creates a better texture. Set the topping aside until serving.
🍽️ Step 5: Finish and Serve with the Perfect Topping
Ladle the warm soup into bowls, leaving room at the top for the topping. Spoon the cheese-bacon mixture over each serving and broil in the oven for 2-3 minutes until the cheese is golden brown and bubbly. Watch it closely—broilers can be fierce, and you want that crispy finish without burning.
Remove from the broiler and let sit for 1 minute before serving. Stir in the 0.5 cup Sour Cream just before eating—this adds that cool, creamy contrast to the hot soup. Each spoonful should deliver that perfect mix of creamy potato, crispy bacon, and melted cheese. Serve with crusty bread to soak up every last drop of that delicious broth.
Pro Tips For Making Bennigan'S Loaded Baked Potato Soup
- CUT BACON LOW AND SLOW: I learned this the hard way—rushing thick-cut bacon over high heat gives you chewy, uneven strips. Cook it on medium-low until the fat renders but the edges just start to crisp (about 10-12 minutes). The slow render keeps the fat flavorful and the bacon crispy without burning.
- PEEL POTATOES AFTER BOILING: Yes, it’s weird, but peeling Russets after boiling (not before) saves time and prevents oxidation. Drop them in cold water, boil until fork-tender, then drain and peel under running water—no more gummy, discolored potatoes ruining your soup’s creamy base.
- WHISK IN CREAM GRADUALLY: Dumping heavy cream all at once turns your soup into a greasy mess. Warm the cream separately, then whisk in a ladle at a time while simmering. This keeps the texture silky without curdling—no one wants a broken custard in their loaded potato soup.
- SALT THE STOCK EARLY: If your chicken stock tastes bland, it’s because you waited too long to season. Add salt (and pepper) to the stock before adding potatoes—this lets flavors meld while cooking. Taste halfway through; you can always adjust, but fixing underseasoned stock later is impossible.
Regional styles of bennigan's loaded baked potato soup
New England Clam Chowder Twist
If you love the creamy texture of this soup but want a coastal flavor, try adding 1 cup chopped clams or ½ cup clam juice to the broth. Simmer them in the stock for the first 5 minutes before adding potatoes.
Top with old Bay seasoning and a sprinkle of crumbled bacon instead of chives for a Chesapeake Bay-inspired twist. The briny clams pair perfectly with the rich potatoes and sharp cheddar. 🌊
Southwest Spicy Kick
For a Tex-Mex inspired version, swap the sharp cheddar for Monterey Jack and add 1 tbsp chili powder and ½ tsp cumin to the broth. Stir in ½ cup black beans with the potatoes, and top with diced jalapeños and avocado slices instead of sour cream.
The smoky spices and creamy avocado create a delicious contrast to the crispy bacon. 🌶️
Midwest Cornbread Topping
Inspired by heartland comfort food, replace the cheese topping with a mix of 1 cup cornmeal, ½ cup flour, 1 cup milk, and 1 egg. Spread this batter over the soup and broil until golden.
Top with crumbled bacon and honey butter drizzle for a sweet-savory finish. This version feels like a cross between loaded potato soup and cornbread—perfect for chilly Midwest winters. 🌽
Pacific Northwest Smoked Salmon
For a West Coast upgrade, add ½ cup smoked salmon flakes to the soup base and top with crème fraîche instead of sour cream. Garnish with fresh dill and a sprinkle of everything bagel seasoning.
The smoky salmon adds depth while keeping the creamy texture intact. This version feels luxurious but still maintains that comforting potato base. 🎣
Southern-Style Green Onion Swap
In the Deep South, they'd use green onions instead of chives for the topping. Sauté ½ cup sliced green onions in the bacon fat until tender, then mix them into the cheese-bacon topping.
Add a pinch of cayenne pepper for heat and serve with hot buttered cornbread on the side. The extra green onion adds freshness that balances the richness. 🌿
Kid-Friendly Mild Version
For picky eaters, swap the sharp cheddar for mild cheddar and reduce the bacon to 6 oz. Add ½ cup diced carrots and ½ cup diced celery to the broth for extra veggies.
Top with butter and extra chives instead of sour cream. The milder flavors make it approachable while keeping the comforting elements intact. 🧑🍳
Nutrition facts
Frequently asked questions
Can I make this soup ahead of time?
The soup base reheats beautifully—store it in an airtight container for 3-4 days in the fridge. For the best texture, keep the bacon and cheese toppings separate until serving. When reheating, add a splash of milk to restore creaminess. The crispy topping is best made fresh, but you can prep the soup ahead and assemble it later.
What if I don't have thick-cut bacon?
Regular bacon works in a pinch, but you'll need to cook it until extra crispy—about 12-15 minutes on medium heat. The key is watching it closely to avoid burning. For even better results, try turkey bacon or pancetta, which hold up well to the same cooking method. Just reduce the amount slightly to prevent overwhelming the dish.
Why does my cheese topping get soggy?
Soggy toppings happen when the cheese melts too slowly or sits in hot soup too long. To fix this, broil the cheese topping for just 2-3 minutes until golden and bubbly. Keep the soup warm (not boiling) while assembling, and add the bacon-cheese mix right before serving. For extra insurance, sprinkle a pinch of flour over the cheese before broiling.
Can I make this soup dairy-free?
Yes! Swap the heavy cream for coconut milk and use dairy-free butter. For the cheese topping, try nutritional yeast or vegan cheddar shreds. Keep the sour cream by using a dairy-free alternative. The flavor will still be rich and satisfying, just with plant-based ingredients. The crispy bacon remains the star of the show!
How do I make this soup extra creamy?
For a velvety texture, whisk in 2 tbsp extra heavy cream or ¼ cup mashed potatoes at the end. Another trick is to temper the cream by slowly mixing it into the warm soup (not boiling) to prevent curdling. If your soup seems thin, create a quick slurry with 1 tbsp cornstarch + 2 tbsp cold water and stir it in at the end.