Bennigan's Loaded Baked Potato Soup Recipe: Smoky Bacon and Cheese Crunch in Every Spoonful

This Bennigan's Loaded Baked Potato Soup recipe delivers the restaurant's signature comfort in a bowl—creamy, smoky, and packed with all the fixings you love.

The secret starts with perfectly baked russet potatoes that blend into a velvety base, then gets elevated with crispy bacon, sharp cheddar, and a buttery cheese topping that creates that signature crunch.

I've recreated the exact balance of flavors that makes this soup a crowd-pleaser, from the savory bacon to the tangy sour cream finish.

What sets this recipe apart is the technique: baking the potatoes first develops their natural sweetness before blending, while the bacon renders slowly to infuse the broth with deep, smoky flavor. The cheese topping isn't just melted—it's toasted to golden perfection, creating that satisfying crunch that makes every spoonful irresistible.

With just 15 minutes of active prep and 30 minutes of baking time, you'll have a restaurant-quality soup that tastes even better than the original.

The result is a bowl of soup that's rich, hearty, and completely customizable—each spoonful delivers creamy potato base, tender bacon bits, sharp cheddar chunks, and that signature cheese crunch on top. The chives add a fresh finish that cuts through the richness, while the sour cream swirl ties everything together.

This is comfort food at its finest, perfect for chilly evenings or game day gatherings.

Serve it with crusty bread for dipping or as a standalone meal—either way, you'll be making this again and again. The leftovers reheat beautifully, and the recipe scales easily for larger crowds. Let's get started on recreating that Bennigan's magic at home.

Ingredients for bennigan's loaded baked potato soup

Bacon, cheddar, and crispy potato magic—here’s how to recreate Bennigan’s loaded soup at home.

The potatoes are the foundation, so don’t skimp. Russets are non-negotiable—they’re starchy and fluffy when baked. Most grocery stores carry them, but Costco or Trader Joe’s often have the best selection. Look for medium-sized ones (about 2.5-3 inches in diameter) for even baking. If you can’t find russets, Yukon Golds work in a pinch, but they’ll be slightly waxier. The bacon? Thick-cut smoked bacon is key—it renders slower and adds that deep smoky flavor. Buy it pre-sliced if you’re short on time, but if you’re feeling fancy, slice it yourself for even cooking.

No bacon? Smoked turkey bacon or even crispy fried onions can mimic that smoky crunch. The cheddar is where you can get fancy—sharp cheddar from a block melts best, but pre-shredded works too (just toss it in a bowl and break up any clumps). For the cheese topping, Parmesan adds that salty crunch, but if you’re out, Pecorino Romano works just as well. The breadcrumbs? Panko is your best friend here—it stays crispy even after baking. No panko? Toast regular breadcrumbs in a dry pan for 2-3 minutes for extra crunch.

This soup tastes even better the next day, so make a big batch. Store leftovers in the fridge for up to 5 days, covered tightly. If you’re prepping ahead, bake the potatoes and render the bacon first—store them separately in the fridge, then assemble when ready to serve. The cheese topping can be made a day ahead too—just keep it covered until you’re ready to bake. Freezes beautifully for up to 3 months, though the texture of the topping might get a little softer after thawing. For serving, I like to keep the topping separate until right before eating—that crunch is the star!

Step-by-step instructions for Bennigan's loaded baked potato soup

Let's make this rich, comforting soup with layers of smoky bacon and cheesy crunch.

Cut the 12 oz bacon into ½-inch pieces and cook in a large pot over medium heat until golden and crispy—about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot. This bacon fat is pure flavor gold.

In the same pot, add the 3.5 lb scrubbed Russet Potatoes, cut into 1-inch chunks. Pour in the 4 cups chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes until the potatoes are tender when pierced with a fork. You want them soft but not falling apart—this ensures a creamy texture later.

Once the potatoes are tender, stir in the 0.5 cup butter and 1 cup heavy cream. Let the mixture simmer uncovered for 5 minutes until slightly thickened. This step is where the soup transforms from brothy to velvety. Taste and adjust seasoning with 1.5 tsp salt, 0.5 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. The flavors should be balanced but still bright—you'll add more richness next.

Use an immersion blender to purée the soup until smooth—about 30 seconds. If you don’t have one, carefully transfer half the soup to a blender, blend until smooth, then return it to the pot. The texture should be like thick mashed potatoes, not watery. Here's where it gets good—this creamy base is the soul of the soup.

Reduce heat to low and stir in the 2 cups shredded sharp cheddar cheese and the crispy bacon you set aside earlier. Let it melt and warm through for 2-3 minutes, stirring gently. The cheese should fully incorporate, creating a luxurious, gooey texture. If the soup looks too thick, add 1-2 tablespoons of the reserved bacon fat to loosen it slightly—this keeps the richness without thinning it out.

Here's the thing—don't skip the bacon. Its smoky, salty crunch is what makes this soup taste like Bennigan's. Stir in the 0.5 cup sour cream now to add a cool, tangy contrast to the richness. The soup should be thick, creamy, and loaded—ready for the final crunchy topping.

Before serving, stir in the 0.25 cup Parmesan cheese and 0.5 cup breadcrumbs. The Parmesan adds a sharp, nutty depth, while the breadcrumbs promise that satisfying crunch. If you're serving it immediately, let it sit for 1-2 minutes off the heat so the breadcrumbs can get toasty and crispy.

Ladle the soup into bowls and garnish with the 0.25 cup chopped green onions. The green onions add a fresh, bright pop of color and flavor that cuts through the richness. Serve with extra breadcrumbs on the side if anyone wants more crunch. This soup is best enjoyed fresh—every spoonful delivers that perfect balance of creamy, cheesy, smoky, and crunchy goodness.

Pro cooking tips for great bennigan's loaded baked potato soup

Bacon Rendering Magic

The key to that signature Bennigan's smokiness starts with the bacon. Cook it slow and low over medium heat—never rush this step. Thick-cut smoked bacon renders its fat gradually, creating deep, caramelized flavor.

I like to use thick-cut applewood-smoked bacon from Costco because it holds its shape better and adds that authentic wood-fired taste. Once golden, remove the bacon with a slotted spoon and set it aside—save that fat! It’s liquid gold for the potatoes. 🥓

Potato Texture Secrets

For that ultra-creamy texture, your potatoes need to be just tender—not mushy. Cut them into 1-inch chunks and simmer in broth for exactly 15 minutes at medium-low heat. Test with a fork: it should pierce easily but not fall apart.

Overcooking turns them gluey. Pro tip: If your potatoes are small, parboil them first for 5 minutes before adding to the pot with bacon fat. This ensures even cooking and prevents a watery soup.

Creamy Base Perfection

The velvety consistency comes from butter and heavy cream, but timing is everything. Stir them in only after the potatoes are tender, then simmer uncovered for 5 minutes. This lets the starches thicken naturally without breaking.

For extra richness, I add 1 tablespoon of reserved bacon fat after blending—it keeps the soup luxuriously thick without thinning. Taste before blending: the seasoning should be balanced now, with just a hint of saltiness to let the cheddar shine later. 🧈

Cheese Melting Hacks

Sharp cheddar is non-negotiable, but how you melt it matters. Stir it in on low heat and let it melt gently—don’t walk away! If the cheese clumps, whisk it in with a splash of hot broth or sour cream.

For that restaurant-style gooeyness, I like to add 1 tablespoon of cornstarch mixed with 1 tablespoon cold water to the cheese before stirring. It thickens beautifully without altering the flavor.

And here’s a secret: brown the breadcrumbs in a dry pan for 2 minutes before adding them to the soup—they’ll stay crispier longer. 🧀

Crunch Control

The cheese topping is where the magic happens, but it’s delicate. Mix Parmesan and breadcrumbs right before serving—never ahead of time, or they’ll get soggy. For extra crunch, I broil the soup for 1-2 minutes under the broiler after adding the topping.

Watch it like a hawk to avoid burning! If you’re serving a crowd, keep the toppings in a separate bowl and let guests add their own—this keeps the texture perfect. 🔥

Reheating Like a Pro

Leftovers? No problem. Reheat only on the stovetop over low heat, stirring in 1 tablespoon of milk or cream to restore creaminess. Microwaving makes the cheese greasy.

For the topping, toast fresh breadcrumbs in a dry pan and sprinkle them on right before eating—this brings back that crunchy contrast that disappears when reheated. I like to add a dash of hot sauce or extra black pepper when reheating to wake up the flavors. 💡

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