Bennigan's Loaded Baked Potato Soup Recipe: Crispy Bacon and Cheese Topping Magic

Bennigan’s loaded baked potato soup delivers that iconic restaurant experience with crispy bacon, melted cheddar, and creamy sour cream in every spoonful. 🔥 The secret lies in the perfect balance of rich potato soup, savory bacon bits, and a velvety cheese topping that transforms ordinary soup into a hearty, indulgent meal.

I’ve recreated this dish exactly as it’s served in their restaurants—no shortcuts, just the real deal.

This recipe starts with a smooth, velvety cream of potato base that forms the foundation, then layers in crispy bacon, shredded cheddar, and a dollop of sour cream for that signature creamy finish.

The magic happens when you bake it until the cheese is bubbly and golden, creating a crispy, cheesy crust on top that’s impossible to resist. Every spoonful delivers that comforting, restaurant-quality flavor you crave.

What makes this recipe special is the crispy bacon and cheese topping—it’s the star of the dish, adding texture and richness that elevates the soup from ordinary to extraordinary. The chives on top add a fresh, bright contrast that cuts through the richness, making each bite balanced and satisfying.

Whether you're serving it as a main course or a cozy side, this soup is sure to become a family favorite.

Ready in just 30 minutes, this loaded baked potato soup is perfect for chilly evenings or when you need a comforting meal that feels like a hug in a bowl.

The best part? It reheats beautifully, so you can make a big batch and enjoy it all week. Let’s get cooking—your taste buds will thank you!

Ingredients for bennigan's loaded baked potato soup

Crispy bacon, creamy cheddar, and velvety potato—this is the ultimate comfort food lineup.

The bacon is non-negotiable here—thick-cut from Oscar Mayer or Costco gives you that perfect crunch. Cook it until it's crispy, then chop it into bite-sized pieces (the good stuff, not the pre-chopped kind). For the potatoes, Russets are your best bet—they're starchy and hold up perfectly when baked. If you're short on time, pre-peeled and cubed potatoes from the grocery store still work, but fresh is always better. The cheddar? Sharp, not mild—it's what gives that signature Bennigan's flavor. Grab a block and shred it yourself; pre-shredded gets clumpy and lacks that melt.

No bacon? Crispy fried onions (about 1 cup) can mimic some of that texture, but honestly, nothing beats the real deal. Short on sour cream? Greek yogurt at half the amount works in a pinch—it's tangier, but still creamy. The flour is just for thickening, so don't stress if you don't have it—cornstarch or arrowroot powder does the job just as well. Fresh chives are ideal, but dried chives at one-quarter the amount will do if that's what you've got. The onion and garlic are your flavor base, so don't skip them—sauté them until they're soft and fragrant before adding the broth. And trust me on the full-fat cream and sour cream—low-fat versions just don't cut it here.

This soup tastes even better the next day—3-4 days in the fridge, no problem. To reheat, just warm it on the stove or microwave until bubbly. The cheese topping gets extra crispy when reheated, so it's worth making a big batch. Store leftovers with the cheese on top, covered loosely, so it doesn't get soggy. Freezes beautifully for up to 3 months—just thaw and reheat. Pro tip: Make extra bacon and cheese topping to serve on the side for those who want it extra loaded.

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

Here's how to create that legendary creamy, cheesy, bacon-topped soup that's all about the crispy magic.

Start by lining a baking sheet with parchment paper and arrange the 12 oz thick-cut bacon in a single layer. Bake at 400°F for 15-20 minutes until deep golden brown and crispy. Transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the baking sheet.

While the bacon cooks, heat 2 tbsp butter in a large pot over medium heat. Add the 1 whole yellow onion (diced fine) and cook for 5 minutes until softened and translucent. Add the 4 cloves garlic (minced) and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Pour in the 2 tbsp all-purpose flour and stir for 1 minute to create a roux that will thicken our soup beautifully.

Add the 3 lb russet potatoes (cubed evenly) to the pot and stir to coat in the flour mixture. Pour in the 4 cups chicken broth and bring to a gentle boil. Reduce heat to medium-low and let it simmer for 15 minutes until the potatoes are fork-tender but not falling apart.

Here's the thing—this simmering time is crucial. You want the potatoes to break down slightly but still hold their shape. If the soup starts looking too thick, add ¼ cup water to loosen it. The goal is a velvety texture, not gluey. After 15 minutes, use an immersion blender to purée half the soup until smooth—this creates that signature creamy texture without making it completely smooth.

Stir in the 1.5 cups heavy cream and 1 cup sour cream and let the soup simmer for 5 more minutes on low heat. This is where the magic happens—the cream will mellow out any sharp flavors and create that luscious, restaurant-quality consistency. Taste and adjust seasoning with 1.5 tsp salt and 0.5 tsp black pepper—this is your chance to make it perfectly balanced.

Now for the cheesy goodness: sprinkle 2 cups shredded sharp cheddar cheese over the soup and stir until fully melted and creamy. The cheese should disappear completely—if it doesn't, add a splash more broth. Remove from heat and stir in 2 tbsp reserved bacon fat from the baking sheet for extra richness. This step is what transforms good soup into Bennigan's-level amazing.

Here's where we deliver on that crispy promise: crumble the cooled bacon into small bite-sized pieces and mix with ¼ cup chopped fresh chives. Spread this mixture evenly over the hot soup and let it sit for 2-3 minutes so the chives soften slightly but the bacon stays crispy. The contrast between the creamy soup and crispy topping is what makes this dish legendary.

For serving, ladle the soup into bowls and top with additional bacon if needed. The chives should be bright green and fresh-looking, and the bacon should be crunchy enough to bite into—this is your quality control moment. Serve immediately while the topping is at its crispy best, and watch everyone ask for seconds!

Best sauces and condiments for this recipe

Cheese Topping Secrets

For that signature Bennigan’s texture, use a blend of sharp cheddar and Monterey Jack (½ cup each) for a perfect balance of tang and melt. Shred the cheese yourself—pre-shredded won’t melt smoothly.

Stir it into the soup off the heat to prevent clumping, then let it sit for 2 minutes to fully incorporate. 🧀

Creamy Sour Cream Swirl

Don’t just dollop sour cream on top—stir ½ cup directly into the soup while it simmers to create a velvety base. For extra richness, replace ¼ cup of the sour cream with crème fraîche.

Finish with a final dollop on top for that restaurant-style presentation. The contrast of warm soup and cool cream is pure magic. 🥛

Bacon Fat Magic

Never throw away that bacon fat! Reserve 2 tbsp from the baking sheet and stir it into the finished soup for unmatched depth. The fat carries the smoky flavors and adds a luxurious mouthfeel.

For extra crispiness, sprinkle crushed potato chips (like Kettle Brand) over the cheese topping before baking. 🥓

Spicy Kick Option

Add ½ tsp smoked paprika or ¼ tsp cayenne to the roux for a subtle heat that mimics Bennigan’s version. For a smoky twist, stir in 1 tsp chipotle powder> with the cheese.