Copycat Bennigan's Baked Potato Soup



Not sure about you, but I freaking loved Bennigan's back in the day. I'm pretty sure I had this soup every time I went there, too. Now, the closest location is 3 hours away in podunk Texas, so I had to make my own. Make the potatoes a day in advance to save yourself time when you're ready to eat - then bringing it together will only take about half an hour.

You'll need:
  • 3 lbs russet potatoes, scrubbed clean
  • 1 Tbs butter
  • 1 small onion, minced
  • 2 Tbs garlic, minced
  • 2 Tbs flour
  • 3 c whole milk
  • 2 c chicken broth
  • 2 to 3 tsp salt, to taste
  • 1/4 tsp black pepper, to taste
  • 4 slices bacon, cooked
  • 1 c shredded medium cheddar
  • 1/2 c green onions, sliced
At least 4 hours in advance, prep the potatoes. Preheat the oven to 400 F. Clean the potatoes, rubbing the skin well, and poke 5 or 6 holes with a sharp knife all the way around each. Place them directly on the racks in the oven to cook. Let them bake an hour, then put them into a deep boil and cover it with aluminum foil; this will create steam and make them easier to peel. When they're cool enough to handle (about 2 hours later), use your hands to peel the skin off. Keep them in the refrigerator until you're ready to make the soup, if you do this ahead of time.

In a large Dutch oven, melt the butter over medium heat. Stir in the onions and garlic and cook until soft - but don't let them brown.

Sift the flour over the onions, and stir well. Pour in the milk, then the chicken broth, and bring to a boil.

While that's heating, take 2/3 of the potatoes (about 3 1/2 potatoes with my batch) and roughly chop them. Add these potatoes to the Dutch oven, setting the remainder aside.

Let the soup boil about 15 minutes, then take a potato masher and mash the potatoes fully. (You can also use an immersion blender or, in a pinch, a fork.)

Cut the remaining potatoes into small 1/2 inch cubes, and add these to the soup. Warm through and let simmer about 10 minutes.

Stir in about half of the cheese, bacon, and scallions, and top individual servings with the remaining amounts.
Copycat Bennigan's Baked Potato Soup

Copycat Bennigan's Baked Potato Soup

Yield: 10
Author: Mallory
Prep time: 15 MinCook time: 1 H & 30 MInactive time: 3 HourTotal time: 4 H & 45 M
Not sure about you, but I freaking loved Bennigan's back in the day. I'm pretty sure I had this soup every time I went there, too. Now, the closest location is 3 hours away in podunk Texas, so I had to make my own. Make the potatoes a day in advance to save yourself time when you're ready to eat - then bringing it together will only take about half an hour.

Ingredients

  • 3 lbs russet potatoes, scrubbed clean
  • 1 Tbs butter
  • 1 small onion, minced
  • 2 Tbs garlic, minced
  • 2 Tbs flour
  • 3 c whole milk
  • 2 c chicken broth
  • 2 to 3 tsp salt, to taste
  • 1/4 tsp black pepper, to taste
  • 4 slices bacon, cooked
  • 1 c shredded medium cheddar
  • 1/2 c green onions, sliced

Instructions

  1. At least 4 hours in advance, prep the potatoes. Preheat the oven to 400 F. Clean the potatoes, rubbing the skin well, and poke 5 or 6 holes with a sharp knife all the way around each. Place them directly on the racks in the oven to cook. Let them bake an hour, then put them into a deep boil and cover it with aluminum foil; this will create steam and make them easier to peel. When they're cool enough to handle (about 2 hours later), use your hands to peel the skin off. Keep them in the refrigerator until you're ready to make the soup, if you do this ahead of time.
  2. In a large Dutch oven, melt the butter over medium heat. Stir in the onions and garlic and cook until soft - but don't let them brown.
  3. Sift the flour over the onions, and stir well. Pour in the milk, then the chicken broth, and bring to a boil.
  4. While that's heating, take 2/3 of the potatoes (about 3 1/2 potatoes with my batch) and roughly chop them. Add these potatoes to the Dutch oven, setting the remainder aside.
  5. Let the soup boil about 15 minutes, then take a potato masher and mash the potatoes fully. (You can also use an immersion blender or, in a pinch, a fork.)
  6. Cut the remaining potatoes into small 1/2 inch cubes, and add these to the soup. Warm through and let simmer about 10 minutes.
  7. Stir in 3/4 of cheese, bacon, and scallions, and top individual servings with the remaining amounts.

Nutrition Facts

Calories

273.26

Fat (grams)

9.54

Sat. Fat (grams)

5.01

Carbs (grams)

36.12

Fiber (grams)

3.43

Net carbs

32.68

Sugar (grams)

5.85

Protein (grams)

11.02

Sodium (milligrams)

984.41

Cholesterol (grams)

28.03
https://www.flanandsimple.com/2021/04/copycat-bennigans-baked-potato-soup.html
baked potato soup, bennigan's, copycat, stew, potatoes, cheese, bacon
soup, copycat
American
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