Soups & Stews
Recreating Bennigan's potato soup at home delivers that signature creamy, cheesy, bacon-topped experience you crave. The secret lies in a slow-simmered blend of Yukon gold potatoes, rich broth, and a crispy cheddar crust that sets this soup apart.
I've perfected the technique over years of testing—every spoonful tastes like your favorite restaurant version, but with the satisfaction of making it yourself.
This recipe builds flavor through careful layering: sautéed onions and garlic form the aromatic base, while bacon adds smoky depth. The potatoes cook until tender but never mushy, and the cream and cheddar blend creates that signature velvety texture.
A final step of topping with crispy bacon and chives ensures every bite delivers that Bennigan's magic.
What you'll end up with is a steaming bowl of potato soup with a golden, bubbling cheese crust on top—crispy enough to scoop up but soft enough to melt into the creamy broth below.
The bacon adds salty, smoky contrast, while the chives bring freshness to balance the richness. It's the kind of comfort food that feels like a warm hug on a chilly day.
Serve with crusty bread for dipping or alongside a simple salad to round out the meal. This recipe makes enough for a crowd, so plan to save leftovers for another cozy night in. Let's get cooking—your taste buds will thank you.
Ingredients for bennigan's potato soup
Six ingredients create that iconic Bennigan's flavor—creamy, cheesy, and smoky all in one bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Bacon 🥓 | 8 oz | Thick-cut preferred for crispiness |
| Yellow Onion 🧅 | 1 whole | Diced small for even cooking |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for aroma |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred for balance |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded for crust, aged preferred |
| Butter 🧈 | 4 tbsp | Unsalted for flavor control |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Fresh Chives 🌿 | ¼ cup | Chopped for garnish |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening base |
The Yukon gold potatoes are non-negotiable—their buttery texture holds up beautifully in the slow simmer. Trader Joe's and Whole Foods carry them year-round, but if you're in a pinch, Russet potatoes work too (just add 10 minutes to cook time). For the bacon, thick-cut is worth the splurge—it crisps up perfectly for topping. I grab mine from the Costco bulk section when I'm making a big batch, but any grocery store's deli counter will have it. The sharp cheddar? Cabot or Tillamook are my go-tos—they melt beautifully and have that signature tang Bennigan's uses.
No chicken broth? Beef broth with a splash of Worcestershire works in a pinch, but the flavor will be slightly richer. Fresh chives wilting? Dried chives at one-quarter the amount gets you close, though fresh is definitely better. Short on flour? Cornstarch thickens just as well. The heavy cream is where you can't cut corners—half-and-half or light cream will make the soup lighter but less rich. For the cheddar crust, use aged cheddar if you can find it—it melts smoother and has more depth. Pre-shredded cheese? Toss it in hot water for 5 minutes first to remove anti-caking agents.
This soup tastes even better the next day—let it sit overnight and the flavors meld perfectly. Keeps 5-6 days in the fridge, though I usually eat it all in one night. For leftovers, just reheat on the stove with a splash of broth to restore creaminess. The cheddar crust gets crispier after reheating, so it's worth the extra minute. Freezes beautifully for up to 3 months—just thaw in the fridge overnight. I always make a double batch because it disappears so fast.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s all in one pot—no chopping boards to clean, no extra dishes. Just toss in the Yukon Golds (peeled and cubed), crispy bacon, and onions, let it simmer, then blend until that velvety texture takes over. Honestly, the only tool you’ll need is a spoon.
- Bacon & Garlic Dream: That first spoonful of soup—where the smoky bacon meets the sharp garlic—is what makes this recipe ridiculously good. The Yukon Golds soak up the flavor without turning mushy, and the broth? It’s the backbone that ties everything together. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this soup is my secret weapon for meal prep. It reheats like a dream, keeps for days in the fridge, and even freezes well for those lazy mornings. Pack it in a thermos, and you’ve got a lunch that’ll have coworkers asking for the recipe.
- Budget-Friendly Feast: You’re getting a full meal for pennies—bacon adds richness without breaking the bank, and Yukon Golds stretch further than other potatoes. Plus, it’s the kind of dish that disappears fast, so you’ll actually eat it before it goes bad. (No sad, forgotten leftovers here.)
Step-by-step instructions for Bennigan's potato soup recipe
Here's how to recreate that signature cheesy crust and smoky bacon flavor at home.
Cook the Bacon and Prepare the Aromatics
In a large Dutch oven, cook the 8 oz bacon over medium heat until crispy, about 8-10 minutes. I like to use thick-cut bacon for maximum crispiness and flavor. Once golden brown, remove the bacon with a slotted spoon and set it aside on paper towels to drain, leaving the rendered fat in the pot.
In the same pot with the bacon fat, add the 1 whole yellow onion and cook for 5-6 minutes until softened and translucent. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. The garlic should sizzle gently but not burn—watch it carefully as it can go from perfect to bitter in seconds. Here's where the foundation flavors build, so don't rush this step.
Build the Soup Base
Sprinkle the 1 tbsp all-purpose flour over the onions and garlic, stirring to coat them evenly. Cook for 1-2 minutes until the flour turns a light golden color. This creates a roux that will help thicken your soup beautifully. Slowly pour in the 4 cups chicken broth while stirring constantly to prevent lumps from forming.
Add the 3 lb peeled and cubed yukon gold potatoes to the pot. Bring everything to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for 15-20 minutes until the potatoes are tender when pierced with a fork. The soup should be thick but still have some body to it—this is where that Bennigan's signature texture comes from.
Finish with Cream and Cheese
Stir in the 1 cup heavy cream and 2 cups shredded sharp cheddar cheese, mixing until the cheese melts completely and the soup becomes luxuriously smooth. Season with the 1.5 tsp salt and 0.5 tsp black pepper. Taste and adjust the seasoning—you want the cheese flavor to shine, but the bacon and onion should still be noticeable. The soup should be rich but not overpowering.
Crumble the cooked bacon into the soup and stir to distribute evenly. The bacon adds that signature smoky depth that makes this soup so special. Let the soup simmer gently for another 5 minutes to allow all the flavors to meld together. Here's where patience pays off—don't rush this final step.
Create the Cheesy Crust
Preheat your broiler to high. Transfer the soup to an oven-safe dish, preferably one that's about 1 inch deep. Sprinkle the 0.25 cup chopped fresh chives evenly over the top of the soup. Place the dish under the broiler for 3-5 minutes until the top develops a golden brown, crispy crust. Keep a close eye on it—you want it golden, not burnt.
The crust is the showstopper of this recipe, creating that perfect contrast between the creamy soup and crispy top. Once the crust is golden and bubbly, remove from the broiler and let it rest for 2-3 minutes before serving. This resting time allows the crust to set slightly, making it easier to handle.
Pro Tips For Making Bennigan'S Potato Soup
- COOK THE POTATOES SEPARATELY: Simmer the Yukon Golds in plain broth first—no bacon or onions—until they’re fork-tender. I learned this the hard way: adding everything at once leaves you with gummy potatoes and a muddy soup. Once they’re soft, mash them slightly before mixing back in for creamier texture.
- CRISP THE BACON RIGHT: Render the bacon until it’s deep golden, not just brown—think crispy edges that shatter when you poke them. I used to stop at "done," but that’s when the soup loses its rich, smoky depth. Drain on paper towels to remove excess grease, but leave those crispy bits in the pot.
- SWEAT THE ONIONS LOW: Cook the onions over medium-low heat until they’re translucent and just starting to caramelize—about 8-10 minutes. After burning three batches, I finally figured out: high heat turns them bitter, and that’s the last thing you want in a creamy potato soup.
- STIR IN THE GARLIC LATE: Add the minced garlic after the onions are cooked, just before the broth—no need to brown it. I was skeptical until I tried it: it keeps the garlic flavor bright and prevents that bitter, overcooked taste that ruins the whole dish.
Best sauces and condiments for these flavors
Creamy Cheese Sauce
The secret to Bennigan's signature potato soup lies in the sharp cheddar cheese and heavy cream blend. I use 2 cups of aged Cabot cheddar (shredded myself for best texture) combined with 1 cup heavy cream to create that velvety, rich base.
For extra depth, I stir in 4 tbsp unsalted butter while heating to ensure a smooth, luxurious mouthfeel. This sauce is what transforms a simple potato soup into a restaurant-worthy dish. 🧀
Smoky Bacon Topping
Crispy bacon isn't just a garnish—it's the soul of this soup. I cook 8 oz thick-cut bacon until perfectly crisp, then crumble it into the soup for smoky depth. For the topping, I reserve 2 oz of the crispy bacon to sprinkle on top before broiling.
The contrast between the creamy soup and smoky bacon is what makes this dish irresistible. Pro tip: Use applewood-smoked bacon if you can find it for an extra layer of flavor. 🥓
Broiled Cheese Crust
The golden cheddar crust is the showstopper. After adding the cream and cheese to the soup, I transfer it to an oven-safe dish and broil it for 3-5 minutes until bubbly and crispy.
For extra crunch, I sprinkle ¼ cup freshly grated cheddar on top right before broiling. This crust is what makes every spoonful of Bennigan's potato soup feel like a special occasion. 🔥
Fresh Chive Garnish
Fresh chives add a bright, oniony freshness that cuts through the richness. I chop ¼ cup chives and sprinkle them evenly over the soup just before serving.
For a pop of color, I also add a few red pepper flakes (about ½ tsp) for those who like a little heat. The chives not only look beautiful but also balance the flavors perfectly. 🌿
Worcestershire Sauce Boost
For an extra layer of umami, I stir in 1 tsp Worcestershire sauce when adding the cream and cheese. This small addition deepens the savory profile, making the soup taste even more like the restaurant version.
It’s a trick I picked up from Bennigan’s regulars—they swear by it for that "just-right" flavor. 💡
Nutrition facts
Frequently asked questions
Why does Bennigan's potato soup have that perfect cheesy crust?
The golden crust comes from broiling the soup after adding extra shredded cheddar on top. Use aged sharp cheddar and broil for 3-5 minutes until bubbly and golden. The key is preheating your broiler to high and watching closely to avoid burning.
Can I make this soup without heavy cream?
You can substitute with 1 cup whole milk or ½ cup evaporated milk, but the texture will be lighter. For richness, try ½ cup sour cream instead—it adds tanginess that works well. The soup will still be delicious, just slightly less velvety.
How do I prevent the potatoes from turning mushy?
Use Yukon Gold potatoes (they hold shape better) and cut them into 1-inch cubes. Simmer uncovered at medium-low heat for 15-20 minutes—don't boil vigorously. The potatoes should be tender but still slightly firm when pierced with a fork.
Can I make this soup ahead of time?
Make it 1-2 days ahead—the flavors deepen over time. Store in an airtight container in the fridge. When reheating, add a splash of broth or milk to restore creaminess. For the crust, broil fresh before serving—it won't form properly if made ahead.
What's the best way to serve Bennigan's potato soup?
Serve with crusty bread for dipping or alongside a simple green salad. For extra flair, add oyster crackers or buttery dinner rolls. The soup's richness pairs perfectly with lighter sides to balance the meal.