Soups & Stews
Bennigan's loaded baked potato soup delivers that signature creamy, smoky comfort in every spoonful—just like the restaurant version. The secret lies in a velvety herb velout base layered with crispy bacon, melted Gruyère, and a crunchy topping that transforms ordinary soup into an indulgent experience.
I've perfected this recipe through years of testing, ensuring the perfect balance of textures and flavors that make it a crowd-pleaser.
What sets this recipe apart is the technique: a slow-simmered roux creates the ultra-smooth base, while crispy bacon and Gruyère cheese add depth and texture. The soup is finished with a broiler step that creates that coveted golden crust on top, just like the restaurant does.
Every ingredient plays a role—from the aromatic herbs to the rich cream—that comes together for a bowl that's both comforting and impressive.
The result is a soup that's rich, creamy, and packed with layers of flavor—each spoonful delivers tender potatoes, smoky bacon, and melty cheese all in one perfect bite.
The velout base ensures it's smooth without being heavy, while the crispy topping adds a satisfying contrast that keeps you reaching for another bowl. This is the kind of recipe that feels like a warm hug on a chilly day.
Ready in about an hour, this soup is perfect for feeding a crowd or meal prepping for the week. The flavors only get better as it sits, making it ideal for potlucks or family dinners. Let's get started on creating your own restaurant-quality bowl of comfort.
Ingredients for bennigan's loaded baked potato soup
Six hearty servings of Bennigan's signature comfort—creamy, smoky, and packed with melty Gruyère magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Yukon gold works too |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Thick-Cut Bacon 🥓 | 1 lb | Smoked for authentic flavor |
| Gruyère Cheese 🧀 | 2 cups | Freshly grated, not pre-shredded |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Butter 🧈 | 4 tbsp | Unsalted, for roux |
| All-Purpose Flour 🌾 | ½ cup | For velout base |
| Fresh Chives 🌿 | ¼ cup | Chopped for garnish |
| Fresh Parsley 🌿 | 0.15 cup | Chopped for garnish |
| Garlic Cloves 🧄 | 4 cloves | Minced for velout |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sour Cream 🥛 | ½ cup | For topping |
The Gruyère is non-negotiable here—it's what gives that signature creamy, nutty depth. Whole Foods or specialty cheese shops carry the best blocks, but the regular grocery store usually has it too. Look for aged Gruyère with good marbling—it melts like a dream. The bacon? Thick-cut smoked bacon is key; it stays crispy and adds that smoky punch. I always buy a pound and cook half for the soup, saving the rest for sandwiches. The potatoes? Russets are ideal—they're starchy and hold up to baking beautifully, but Yukon golds add a touch of creaminess too.
No Gruyère? Sharp cheddar or Emmental can stand in, but it won't be the same. Running low on sour cream? Greek yogurt thinned with milk works in a pinch. The velout base is where the magic happens—low and slow is the secret. If you burn the roux, start over. Fresh herbs? Chives and parsley are classic, but green onions or basil add a nice twist. The panko topping? Toast it in the oven for 5 minutes before adding to the soup—crispy is everything here. And if you're feeling fancy, swap the sour cream topping for a dollop of crème fraîche.
This soup tastes even better the next day—make extra. Store leftovers in the fridge for up to 5 days, or freeze for 3 months**. The topping stays crispy for about 2 days if you keep it separate, so I like to assemble bowls fresh. For meal prep, portion into individual containers with the topping on top—it reheats beautifully. Pro tip: Broil the top for 2-3 minutes before serving to get that golden, crispy crust just like Bennigan's. Leftovers? Perfect for quick lunches or potlucks—just reheat and garnish.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping, no peeling, just boil those whole Russets in the broth until tender. The bacon cooks right in the pot, so you’re not left with a sink full of dirty pans.
- Creamy Crispy Contrast: That Gruyère melt? It’s the star—gooey, salty, and clinging to every bite. But here’s the secret: the crispy bacon edges cut through the richness like a perfect balance.
- Game for Any Night: Between us, this is my go-to when I’m too tired to think. It’s just as good reheated for lunch as it is fresh from the stove, and the leftovers actually taste better the next day (yes, really).
- Budget Stretch: Russets and bacon are cheap if you buy them smart, and this recipe stretches to feed four for under $12. Honestly, it’s the kind of dish that makes grocery money go further without sacrificing flavor.
Step-by-step instructions for Bennigan's loaded baked potato soup
This velvety soup delivers all the comfort of a loaded potato—creamy, smoky, and topped with bacon crunch.
Cook and Cube the Potatoes
Scrub the 3 lb Russet Potatoes thoroughly and cut them into 1-inch cubes. Place them in a large pot and cover with cold water by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer for 15-20 minutes until fork-tender. Drain well and set aside.
Here's the thing—don't skip the cold start. Adding potatoes to boiling water makes them tough. Simmering gently keeps them fluffy and creamy when pureed later. You'll know they're done when a knife slides in easily with just slight resistance.
Make the Bacon Crumble and Velout Base
In a large skillet, cook the 1 lb Thick-Cut Bacon over medium heat for 10-12 minutes, stirring occasionally, until crispy and golden. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan. Add 4 cloves minced garlic to the bacon fat and cook for 30 seconds until fragrant.
Lower heat to medium-low and whisk in 4 tbsp butter and 0.5 cup all-purpose flour, stirring constantly for 2-3 minutes until a smooth roux forms. Slowly pour in 4 cups chicken broth, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
Create the Creamy Herb Velout
Use an immersion blender to puree the cooked potatoes directly in the pot until completely smooth. Stir in 2 cups heavy cream and 1 tsp dried thyme. Season with 1.5 tsp salt and 0.5 tsp black pepper. Simmer gently for 10 minutes to let flavors meld—this is where the magic happens.
Real talk: The velout should coat the back of a spoon but still be pourable. If it thickens too much, whisk in 2-3 tablespoons of hot broth to reach your perfect creamy consistency. The soup should be lusciously thick but still silky.
Assemble and Top with Crunchy Goodness
Crush the reserved bacon into small pieces and mix with 1 cup panko breadcrumbs. Stir in 0.5 cup sour cream until combined. Ladle the soup into bowls and top generously with the bacon-panko mixture. Sprinkle with 0.25 cup chopped fresh chives and 0.15 cup chopped fresh parsley. Grate 2 cups freshly grated Gruyère cheese over each serving just before eating.
I know it seems like too much cheese, but trust me—the Gruyère melts beautifully into the hot soup, creating that perfect loaded-potato experience. The bacon crunch adds texture contrast while the sour cream ties everything together. Serve immediately while the topping is still crispy!
Pro Tips For Making Bennigan'S Loaded Baked Potato Soup
- Boil Potatoes Whole: I learned this the hard way—peeling and cubing Russets first makes them turn to mush. Instead, scrub them clean, poke holes with a fork, and boil them whole in salted water for 20-25 minutes. They’ll stay firm and creamy when mashed later, and you’ll avoid that sad, gluey texture.
- Crisp Bacon Twice: The secret to that perfect smoky crunch isn’t just cooking the bacon once. After frying the thick-cut slices until crispy, drain them on paper towels, then toss them back into the pan for another 30 seconds on medium heat. This extra step amplifies the flavor and texture that makes this soup feel restaurant-worthy.
- Strain the Broth: The recipe calls for chicken broth, but store-bought versions often have bits of meat or herbs that turn the soup gritty. Strain it through a fine-mesh sieve before adding it to the pot—it’s a small effort that makes the final texture silky, not clumpy.
- Melt Cheese Slowly: Gruyère is temperamental—dump it in too fast, and you’ll end up with lumps instead of a velvety sauce. After adding the heavy cream, turn the heat to low and let the cheese melt in gradually, stirring constantly. If it starts to seize, whisk in a splash of warm broth to break it up. Patience here guarantees that dreamy, cheesy finish.
Make-ahead tips for this dish
Prep Ahead Strategy
This soup tastes even better the next day, so I always make extra. Cook the potatoes and velout base completely, then let it cool to room temperature before refrigerating. Store in an airtight container for up to 5 days—the flavors deepen as it sits.
The topping stays crispy for about 2 days if kept separate, so assemble bowls fresh when ready to serve. 💡
Freezer-Friendly Components
For long-term storage, freeze the velout base separately from the toppings. Portion the soup into quart-sized freezer bags, leaving 1-inch headspace for expansion. Freeze the bacon-panko mixture on a parchment-lined tray until solid, then transfer to a bag.
Thaw overnight in the fridge before reheating. The soup reheats beautifully—just add 2-3 tablespoons of water or broth to restore creaminess. ❄️
Meal Prep Timeline
Here’s my 3-day prep plan: Day 1, cook and cube potatoes; Day 2, make the velout base and freeze; Day 3, assemble and serve. The bacon crumble can be prepped 2 days ahead and stored in the fridge.
On serving day, simply reheat the soup, toast the panko topping, and assemble. This keeps everything fresh and ready for quick lunches or dinner parties. 📅
Reheating Like a Pro
For best results, reheat the soup on the stovetop over medium-low heat until steaming (10-15 minutes). Avoid microwaving—the texture can get grainy. If using frozen soup, thaw in the fridge overnight.
Always stir in a splash of heavy cream or broth to restore richness. The topping should be broiled for 2-3 minutes before serving to recreate that Bennigan’s golden crust. 🔥
Portioning for Crowds
For 6 servings, use 6-ounce bowls filled to the top with soup, then add 2 tablespoons of bacon-panko topping per bowl. Garnish with 1 teaspoon of fresh herbs and 1 tablespoon of Gruyère per serving.
For potlucks, bring the soup in a slow cooker set to warm—it stays creamy and delicious for hours. Pre-portion toppings in small containers to keep everything organized. 🥘
Topping Variations
Swap the sour cream for crème fraîche or Greek yogurt for a tangier twist. For extra crunch, mix in 1 tablespoon of crushed potato chips with the panko. If you love heat, add ½ teaspoon of cayenne to the bacon-panko mix.
The key is keeping the topping crispy—broil it for 2-3 minutes right before serving. 🌶️
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
The bacon adds that signature smoky depth, but you can substitute with ½ lb smoked sausage or 1 cup crispy fried onions for a similar crunch. Just reduce the salt in the recipe since smoked meats are salty. For a vegetarian version, use mushrooms sautéed in olive oil and skip the bacon entirely.
Why does my soup get lumpy when I add the potatoes?
Lumps happen when the roux and potatoes aren't blended properly. Use an immersion blender for ultra-smooth results, or transfer everything to a countertop blender and puree until completely silky. If you're short on time, mash the potatoes with a potato masher first before adding to the broth.
How do I keep the panko topping crispy?
The secret is toasting it before adding to the soup. Spread 1 cup panko on a baking sheet and bake at 375°F for 5 minutes until golden. Mix it with the bacon and sour cream right before serving. For extra crunch, broil the topped soup for 2-3 minutes before eating.
Can I make this soup in a slow cooker?
Cook the potatoes separately, then combine with the velout base in the slow cooker on low for 2 hours. For the topping, mix the bacon-panko mixture and add it to each bowl before serving. The slow cooker keeps the soup creamy without overcooking the potatoes. Perfect for busy days!
What's the best way to serve this soup?
Serve in preheated bowls with the topping on top—this keeps everything hot and melty. Garnish with extra Gruyère, fresh herbs, and a crack of black pepper. For a restaurant-style presentation, add a dollop of sour cream and a sprinkle of paprika. Pair with crusty bread or a simple salad.