Sadly, many of the Bennigan’s have went out of business. I loved their food for their creativity, and the fact that they cooked so much of their food fresh everyday from scratch. This baked potato soup is a delicious soup that is packed full of potatos, cheese, and topped with all of the goodies that are served with baked potatoes.

Bennigan’s Ultimate Baked Potato Soup

Yield: 8 servings.
3 pounds all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cup finely chopped onions
2 tablespoons  minced garlic
1 can (14 1/2 oz) chicken broth
3 cups milk
1 teaspoons salt
1/4 teaspoons pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions

Heat oven to 400 degrees. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4 to 6 quart pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Season to taste before serving. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

This recipe was adapted from a Woman’s Day Magazine recipe spotted by fellow viewer Christina.

Do you love potato soup?  Personally, we at CopyKat could eat soup everyday, and often we do just that, who wouldn’t love a one dish meal.  If you are looking for more potato soup recipes plenty are available.