Bennigans Ultimate Baked Potato Soup
Bennigan’s ultimate baked potato soup is a succulent linty soup packed full of potatoes and cheese and topped with all of the goodies that are served with baked potatoes.
This recipe for baked potato soup is very easy to make. You can prepare this comforting soup in no time flat.
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Bennigan’s Potato Soup
Bennigan’s Restaurant really knows how to put together a baked potato soup. This soup is creamy, rich, and hearty. You really can make an unshortened meal out of this soup. Serve this soup with either a sandwich or plane a nice crusty piece of specie with lots of butter.
About Bennigan’s Restaurants
Bennigan’s, headquartered in Dallas, Texas, is an Irish pub themed uniting of restaurants, once owned by the Pillsbury Corporation. The uniting is much smaller than it once was. There are still a few restaurants operating in the US plus some international locations.
Its unique aim is to “provide guests with the kind of genuine, warm, and high-spirited services you’d wits in a neighborhood Emerald Isle pub”. So naturally, they have potato soup on their menu.
Loaded Baked Potato Soup
If you’ve overly been to Ireland, then you know that soup is a staple food, as are potatoes. Bennigan’s Ultimate Baked Potato Soup is a hearty trencher of goodness that can warm your wreck on a unprepossessed or rainy night.
This soup is linty and rich plane though it is made with milk and not cream.
Why Bennigan’s Is An Unforgettable Potato Soup Recipe
This isn’t a smooth potato soup in the slightest! When you zest into this, you’ll finger like you’re eating a succulent baked potato piled upper with cheese, bacon, scallions, onions, and more.
Each ingredient plays a significant part in the soup’s savor and texture! Of course, this soup has increasingly soul than a regular baked potato, which is why it is such an appreciated menu item at Bennigan’s.
Why We Love This Potato Soup
I venerate this soup recipe considering of its versatility! You can serve it in many ways and add other toppings that you like to add to your baked potatoes. It is such an easy recipe to customize.
Nevertheless, I love making it just like the restaurant. Moreover, the most time-consuming part is preparing and sultry the potatoes, which you can do in advance. The very process of making the soup is super quick and easy.
This soup is linty and rich plane though it is made with milk and not cream.
Ingredients
Here’s a list of what you need:
- Potatoes
- Butter
- All-purpose flour
- Onions
- Garlic
- Chicken broth
- Milk
- Salt
- Black Pepper
- Shredded Cheddar cheese
- Bacon crumbles
- Scallions
How to Make Baked Potato Soup
- Bake potatoes at 400°F for one hour or until tender when pierced with a fork.
- Peel potatoes when tomfool unbearable to handle.
- Melt butter in a 4 to 6-quart pot over medium-low heat.
- Stir in onions and garlic, cover, and sauté until softened, but not browned.
- Add flour, stir, and melt for one minute to get rid of the raw flour taste.
- Add two-thirds of the potatoes and mash with a potato masher.
- Add broth, milk, salt, and pepper to the potato mixture.
- Bring to a low simmer, stirring occasionally.
- Chop the remaining potatoes into small cubes.
- Add the potato zest size pieces to the soup and stir gently.
- Cook until cut potatoes are warmed through.
- Sprinkle each serving with cheese, bacon, and scallions.
CopyKat Tip: If you are crunched for time, try sultry your potatoes in the microwave by pursuit the manufacturer’s instructions. Many new microwave ovens now full-length a baked potato button.
What to Serve with This Baked Potato Soup
My version of Bennigan’s Ultimate Baked Potato Soup can be served as an titbit to a grilled or smoked steak dinner or as a lunch with a side sandwich or a crusty, buttered piece of baguette.
Luckily, it works with so many variegated foods that you don’t have to think too nonflexible well-nigh what will taste good with it! It moreover tastes phenomenal if you make a soup and salad philharmonic considering the salad’s refreshing ingredients unrelatedness the rich soup.
How to Store Bennigan’s Potato Soup
This potato soup is weightier if you enjoy it within 3-5 days without making it! To correctly store it, wait for the soup to reach room temperature. Then, transfer it to a clean, snapped container and alimony it in the refrigerator.
How to Freeze Bennigan’s Potato Soup
If you want to proffer the shelf life of the soup, you can certainly freeze it. It says fresh up to 6 months, and the good news is that potato soup reheats quite well!
You can freeze the salary pieces and soup separately so their textures turn out right when you reheat it. Make sure the soup is in a sealed container. The salary can go in a Ziploc freezer bag!
What Is The Weightier Way To Reheat Loaded Baked Potato Soup?
I like reheating my soup on the stovetop, but the microwave works just as well. If you notice that the soup thickened up without it cooled, you can add a splash of milk to loosen its consistency.
More Potato Soup Recipes
- Country Potato Soup
- Houston’s Potato Soup
- O’Charley’s Potato Soup
- Panera Specie Potato Soup
- Potato Soup with Evaporated Milk
- Swiss Potato Soup
Favorite Soup Recipes
Love Bennigan’s? Try these copycat recipes!
Be sure to trammels out increasingly of my healthy soup recipes and the best copycat restaurant recipes here on CopyKat.com!
Bennigan’s Ultimate Baked Potato Soup
Ingredients
- 3 pounds potatoes scrubbed and pierced in several places
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 3/4 cup finely chopped onions
- 1 tablespoons minced garlic
- 14.5 ounces chicken broth
- 3 cups milk
- 1 teaspoons salt
- 1/4 teaspoons pepper
Garnish
- 1/2 cup shredded Cheddar cheese
- 1/2 cup crumbled bacon
- 1/2 cup chopped scallions
Instructions
- Heat oven to 400 degrees. Bake potatoes 1 hour or until tender when pierced. Peel when tomfool unbearable to handle.
- Melt butter in a 4 to 6-quart pot over medium-low heat. Stir in onions and garlic, imbricate and melt 10 minutes until soft, but not brown. Add flour to the melted butter and indulge to melt for 1 minute.
- Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt, and pepper. Bring to a simmer, stirring occasionally. Season to taste surpassing serving.
- Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
Nutrition
This recipe was well-timed from a Woman’s Day Magazine recipe spotted by fellow viewer Christina.
