Imed Shili Bennigan’s Baked Potato Soup Recipe is made with potatoes, butter, onions, garlic, chicken broth, and milk, with a hint of salt and pepper for seasoning. This hearty and comforting Bennigan’s Baked Potato Soup recipe creates a warm, satisfying dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Bennigan’s Baked Potato Soup Recipe 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 tablespoon minced garlic
- 14.5 ounces (1 can) chicken broth
- 3 cups milk
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
For Garnish (Optional):
- 1/2 cup shredded Cheddar cheese
- 1/2 cup crumbled bacon
- 1/2 cup chopped scallions
Bennigan’s Baked Potato Soup Recipe Instructions
- Bake the Potatoes Preheat the oven to 400°F (200°C). Place scrubbed and pierced potatoes directly on the oven rack. Bake for about 1 hour, or until tender when pierced with a fork. Remove from the oven and set aside to cool for 10–15 minutes. Once cool enough to handle, peel the potatoes and set them aside.
- Prepare the Soup Base In a large pot (4 to 6 quarts), melt butter over medium-low heat. Add the onions and garlic, cover, and cook for 10 minutes until soft, stirring occasionally, but do not allow them to brown. Stir in the flour, and cook for 1 minute, stirring constantly to blend the flour and butter evenly.
- Mash the Potatoes and Simmer Add about two-thirds of the baked potatoes to the pot. Using a potato masher, mash them until mostly smooth. Pour in the chicken broth, milk, salt, and pepper, stirring well to combine. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.
- Add Potato Cubes and Final Seasoning Cut the remaining potatoes into small cubes. Add them to the soup, and stir gently to reheat without breaking the cubes. Taste the soup and adjust the seasoning if needed.
- Serve with Garnish Ladle the soup into bowls and sprinkle each serving with shredded Cheddar cheese, crumbled bacon, and chopped scallions. Enjoy!
Recipe Tips
- Use Cold Butter for a Creamier Base:
When melting butter for the soup base, try using cold butter instead of room temperature butter. This helps to create a richer, creamier texture when it’s combined with the flour, resulting in a smoother soup. - Add Fresh Herbs for Extra Flavor:
For a fresh flavor boost, try adding a few sprigs of fresh thyme or rosemary to the soup while it simmers. Remove the herbs before serving. This adds a savory depth to the dish. - Crisp Up Your Bacon:
For extra crunch and flavor, crisp the bacon in a skillet before adding it to the soup. This will give you a delightful contrast in texture between the creamy soup and crispy bacon.
How To Store Bennigan’s Baked Potato Soup Recipe
Refrigerate: Cool the Bennigan’s Baked Potato Soup completely. Then, either cover the soup with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the soup. First, let the soup cool to room temperature. Then, transfer it to an airtight container or a freezer-safe bag. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Bennigan’s Baked Potato Soup Recipe
In The Stove: Pour the leftover soup into a pot and place it over medium heat. Stir occasionally to ensure even heating. Heat for about 5-10 minutes, or until the soup is hot all the way through.
In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Slow Cooker: Transfer the leftover soup to the slow cooker. Heat on low for 1-2 hours, stirring occasionally, until the soup is heated thoroughly.
What To Serve Bennigan’s Baked Potato Soup Recipe
Bennigan’s Baked Potato Soup Recipe pairs well with garlic bread, caesar salad, steamed broccoli, and crispy bacon strips. It also can be served alongside a fresh green salad, buttered corn on the cob, cheddar cheese toast, and grilled chicken tenders for better savoring of the meal.
Frequently Asked Questions
Can I use different types of potatoes for this soup?
Yes, you can use store-bought Yong Tau Foo to save time. Just make sure to check the packaging for any cooking instructions. If you’re using homemade Yong Tau Foo, feel free to adjust the parboiling time accordingly.
Can I make the soup ahead of time?
Yes, this soup can be made ahead of time. Simply store it in an airtight container in the refrigerator for up to 3-4 days. The flavors will develop even more as it sits.
Can I make this soup vegetarian?
Yes! You can substitute the chicken broth with vegetable broth to make the soup vegetarian. It will still be delicious and full of flavor.
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Bennigan’s Baked Potato Soup Recipe
Description
Bennigan’s Baked Potato Soup Recipe is made with potatoes, butter, onions, garlic, chicken broth, and milk, with a hint of salt and pepper for seasoning. This hearty and comforting Bennigan’s Baked Potato Soup recipe creates a warm, satisfying dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
For Garnish (Optional):
Instructions
- Bake the Potatoes Preheat the oven to 400°F (200°C). Place scrubbed and pierced potatoes directly on the oven rack. Bake for about 1 hour, or until tender when pierced with a fork. Remove from the oven and set aside to cool for 10–15 minutes. Once cool enough to handle, peel the potatoes and set them aside.
- Prepare the Soup Base In a large pot (4 to 6 quarts), melt butter over medium-low heat. Add the onions and garlic, cover, and cook for 10 minutes until soft, stirring occasionally, but do not allow them to brown. Stir in the flour, and cook for 1 minute, stirring constantly to blend the flour and butter evenly.
- Mash the Potatoes and Simmer Add about two-thirds of the baked potatoes to the pot. Using a potato masher, mash them until mostly smooth. Pour in the chicken broth, milk, salt, and pepper, stirring well to combine. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.
- Add Potato Cubes and Final Seasoning Cut the remaining potatoes into small cubes. Add them to the soup, and stir gently to reheat without breaking the cubes. Taste the soup and adjust the seasoning if needed.
- Serve with Garnish Ladle the soup into bowls and sprinkle each serving with shredded Cheddar cheese, crumbled bacon, and chopped scallions. Enjoy!
Serving Size 6
Servings 6
- Amount Per Serving
- Calories 350
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Cholesterol 40mg14%
- Sodium 800mg34%
- Total Carbohydrate 40g14%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 7g15%
- Vitamin A 10 IU
- Vitamin C 20 mg
- Calcium 10 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
