Soups & Stews
This Bennigan's loaded potato soup recipe delivers the same creamy, bacon-cheese bliss you crave—with that signature crispy celery crown on top. The secret lies in slow-cooked potatoes that break down into velvety perfection while absorbing rich, savory flavors.
I've perfected the technique to ensure every spoonful delivers that restaurant-quality texture and depth you remember.
The magic happens in layers: tender potatoes simmered in a creamy broth, crispy bacon bits for smoky flavor, and three kinds of melted cheese for that signature gooey goodness.
What sets this apart is the crispy celery crown—lightly fried until golden and placed on top just before serving, creating that satisfying crunch contrast. This isn't just soup; it's a comforting, indulgent experience that rivals your favorite sports bar.
By the time you're done, you'll have a steaming bowl of creamy potato soup topped with crispy celery bits, all blanketed in melted cheese and bacon. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of creamy, cheesy, and crispy textures.
It's the kind of dish that feels like a warm hug on a cold day.
Whether you're feeding a crowd or treating yourself to a cozy meal, this recipe scales beautifully and comes together in one pot. The best part? Leftovers taste even better the next day as the flavors meld and intensify. Let's get started on recreating this restaurant classic at home.
Ingredients for bennigan's loaded potato soup
Six ingredients make the creamy base, plus crispy toppings that bring the Bennigan's magic home.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lbs | Cut into 1-inch cubes, peeled |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Whole Milk 🥛 | ½ cup | For creaminess |
| Bacon 🥓 | 1 lb | Cooked crispy, chopped |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, sharp flavor |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild contrast |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, nutty |
| Celery Sticks 🧅 | 4 whole | Cut into 1-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | ½ cup | For frying celery |
| Butter 🧈 | 2 tbsp | Unsalted, for crisping |
The potatoes are non-negotiable—Yukon Golds break down perfectly for that creamy texture. Grab a 3-pound bag from the grocery store's produce section (the pre-washed ones save time). For the bacon, thick-cut is ideal—it crisps up better when chopped. The cheeses? Sharp cheddar (like Cabot) and Monterey Jack (Kraft singles work in a pinch) are the dynamic duo. Freshly grated Parmesan makes all the difference—skip the pre-shredded kind (it's full of anti-caking agents). Store your cheeses in airtight containers to keep them fresh longer.
No heavy cream? Full-fat coconut milk works in a bind (just add a splash of milk to thin it). Short on bacon? Crispy fried onions add a similar smoky crunch. The celery crown is the showstopper—use fresh celery, not the wilted kind from the back of the fridge. For the roux, all-purpose flour is fine, but if you're feeling fancy, a little cornstarch makes it extra silky. The garlic can be pre-minced from a jar (I won't judge), but fresh is always better. Want to make it ahead? Cook the bacon and chop the celery first—they'll keep for days in the fridge.
This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container for up to 4 days in the fridge. For the celery crown, fry it fresh right before serving—it loses crispness fast. If you're prepping ahead, keep the celery and bacon separate until ready to assemble. Freeze portions for up to 3 months—just reheat the soup separately and add the crispy toppings fresh. The secret to restaurant-quality texture? Low and slow cooking—don't rush the potatoes, and stir occasionally to prevent sticking.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes. Toss everything—peeled Yukon Golds, crispy bacon, broth—into one pot, and let the slow simmer do the work. No chopping, no fuss, just hands-off perfection.
- Creamy Crisp Contrast: That first bite? Chef’s kiss. The bacon stays perfectly crisp while the potatoes soak up the rich, velvety cream—no mushy texture here. It’s like a hug in a bowl, but with more bacon grease.
- Game Day Ready: Between us, this is my go-to for tailgates or lazy Sundays. It’s hearty enough to feed a crowd but simple enough that I don’t stress about timing. Add a sprinkle of green onions, and suddenly you’ve got a restaurant-worthy dish that won’t break the bank.
- Budget-Friendly Leftovers: Honestly, I make double batches because it reheats like a dream. The cream doesn’t separate, the bacon stays crispy, and it’s still delicious the next day—whether I’m microwaving it for lunch or turning it into loaded grilled cheese.
Step-by-step instructions for Bennigan's loaded potato soup
Here's how to recreate that iconic restaurant experience at home with creamy, cheesy perfection.
Cook and Prepare the Bacon
Start by cutting the 1 lb bacon into ½-inch pieces and spreading them evenly in a large skillet over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered out. Real talk: don't rush this part—the crispier the bacon, the better the flavor foundation.
Remove the bacon with a slotted spoon and set aside on paper towels to drain excess fat. Keep the rendered bacon fat in the skillet—you'll use it later to cook the celery. This fat carries all that smoky bacon flavor that makes the soup so delicious. If you have too much fat, drain all but 2 tablespoons in the skillet for cooking.
Create the Crispy Celery Crown
Cut the 4 whole celery sticks into 1-inch pieces. In the skillet with the remaining bacon fat, add the 0.5 cup vegetable oil and heat over medium-high heat until shimmering. Add the celery pieces in a single layer and cook for 3-4 minutes, stirring occasionally, until golden brown and crispy.
Here's the thing—you want that celery to be perfectly crisp, not soggy. If you see it browning too quickly, reduce the heat slightly. Once golden, remove the celery with a slotted spoon and set aside. You'll use these crispy pieces as the signature topping later. Keep them warm while you finish the soup base.
Build the Creamy Potato Base
In the same skillet, add the 1 whole yellow onion and 4 cloves garlic cloves (minced) and cook for 2-3 minutes until softened. Stir in the 2 tbsp all-purpose flour and cook for another minute to remove the raw flour taste. Slowly whisk in the 6 cups chicken broth, bringing everything to a gentle simmer.
Add the 3 lbs Yukon Gold potatoes (cut into 1-inch cubes) and bring the mixture to a boil. Reduce heat to medium-low and let it simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. This is where the magic happens—the potatoes absorb all that rich flavor from the bacon and broth.
Finish with Creamy Cheese Sauce
In a separate saucepan, combine the 1.5 cups heavy cream, 0.5 cup whole milk, 1.5 tsp salt, and 0.5 tsp black pepper. Warm over medium heat until just steaming (don't let it boil). Remove from heat and whisk in the 1 cup sharp cheddar cheese, 1 cup Monterey Jack cheese, and 0.5 cup Parmesan cheese until fully melted and smooth.
Carefully ladle the cheese sauce into the potato mixture, stirring constantly until fully combined. The soup should be thick and creamy—if it's too thick, stir in a little more chicken broth. Taste and adjust seasoning if needed. Here's the moment that matters: the cheese should melt completely, creating that signature Bennigan's creamy texture.
Assemble and Serve with Crispy Toppings
Transfer the soup to a large serving bowl or individual bowls. Top each serving generously with the crispy bacon pieces, crispy celery crown, and an additional sprinkle of Parmesan cheese. The contrast between the creamy soup and crispy toppings is what makes this dish so special.
Serve immediately while the celery is still crisp and the bacon is warm. I promise, this homemade version will taste even better than the restaurant—plus, you get to enjoy it without the wait. The crispy celery crown is the signature touch that makes this soup unforgettable, so don't skip it!
Pro Tips For Making Bennigan'S Loaded Potato Soup
- CRISPY BACON FIRST: Cook the bacon until it’s dark brown—not just pink—then drain it on paper towels. That extra crispiness adds flavor and texture when you crumble it into the soup later, and skipping this step means you’ll end up with soggy bits instead of the rich, savory punch Bennigan’s gets right.
- PEEL POTATOES AFTER COOKING: I used to peel Yukon Golds raw, but they turn to mush faster than you’d think. Instead, boil them whole (with skin) until fork-tender, then drain and peel under running water. The skins stay intact longer, and the potatoes hold their shape better in the creamy broth.
- LOW AND SLOW FOR CREAM: After adding the heavy cream and milk, keep the soup at a gentle simmer—not a rolling boil. I learned this the hard way when I rushed it and ended up with a split, curdled mess. A steady low heat keeps the dairy smooth and lets the flavors meld without breaking.
- SALT THE BROTH WELL: The chicken broth is where the soup’s depth lives, so don’t skimp on salt—at least 1½ teaspoons per quart, plus more after the potatoes soak it up. I used to hold back, thinking I’d add it later, but the broth needs to be bold early or the whole dish tastes flat by the end.
Storing and reheating your bennigan's loaded potato soup
Refrigerator Storage
Store your loaded potato soup in an airtight container for up to 4 days in the fridge. The flavors actually deepen overnight as the cheeses meld together—this is why it tastes even better the next day!
Let it cool completely before refrigerating to prevent condensation. I use glass Pyrex containers because they keep the soup tasting fresher longer than plastic. 🥣
Freezer-Friendly Tips
For longer storage, freeze portions in quart-sized freezer bags with 1 inch of headspace to prevent expansion cracks. The soup freezes beautifully for up to 3 months—just reheat it separately and add the crispy celery and bacon fresh when serving.
Never freeze the toppings with the soup, as they'll lose their crispness. Label bags with dates to track freshness. ❄️
Reheating Perfection
For stovetop reheating, transfer soup to a pot over medium-low heat and stir frequently to prevent scorching. Add 2-3 tablespoons of water or broth if it looks too thick. Bring to a gentle simmer and heat until 165°F internal temperature.
This method preserves the creamy texture better than microwaving. Taste and adjust seasoning—reheated soup often needs a pinch more salt. 🔥
Microwave Method
If you're short on time, microwave individual portions in microwave-safe bowls on 50% power for 2-3 minutes, stirring halfway. Cover loosely with a damp paper towel to retain moisture.
For extra creaminess, add 1 tablespoon of milk or cream before reheating. Avoid overcooking—the soup thickens as it cools, so stop when it's just hot through. 💫
Reviving Crispy Toppings
The secret to restaurant-quality leftovers is keeping the crispy elements fresh. Re-crisp bacon by heating it in a dry skillet for 2-3 minutes until golden. For the celery crown, toss it in 1 tablespoon of vegetable oil and pan-fry for 1-2 minutes until crisp again.
These quick steps make reheated soup taste almost as good as fresh! 🌟
Make-Ahead Prep
Save time by prepping components ahead: cook and chop the bacon, cut the celery, and shred the cheeses. Store them separately in the fridge for up to 3 days. When ready to serve, simply assemble and heat the soup base, then add the crispy toppings fresh.
This strategy cuts your cooking day down to just 15 minutes of active time! ⏰
Nutrition facts
Frequently asked questions
Why does Bennigan's loaded potato soup have crispy celery on top?
The crispy celery crown is the signature touch that creates the perfect texture contrast! It adds a satisfying crunch against the creamy, cheesy soup base while enhancing the overall flavor profile. This technique is what makes Bennigan's version instantly recognizable and so delicious.
Can I make this soup ahead of time?
The soup tastes even better the next day as the flavors meld together. Cook the bacon, chop the celery, and shred the cheeses ahead of time. Store the soup base in an airtight container for up to 4 days, then simply reheat and add the crispy toppings fresh before serving.
What if I don't have Yukon Gold potatoes? Russet potatoes work perfectly fine as a substitute! While Yukon Golds create a creamier texture, Russets will still give you delicious results. Just
How do I keep the celery from getting soggy?
For perfectly crisp celery, fry it in bacon fat with vegetable oil until golden brown—about 3-4 minutes. Remove it immediately and keep it separate from the soup until serving. If reheating leftovers, simply pan-fry fresh celery in a little oil for 1-2 minutes to restore its crispness.
Can I make this soup vegetarian?
You can adapt it by using vegetarian bacon (like tempeh bacon) and substituting the chicken broth with vegetable broth. For extra richness, add a splash of coconut milk to the cheese sauce. The crispy celery crown remains the perfect vegetarian-friendly topping that adds texture without meat.