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Bennigan’s Ultimate Baked Potato Soup

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

Bennigan’s Ultimate Baked Potato Soup

Bennigan’s really knows how to put together a recipe for baked potato soup, this soup is creamy, rich, and hearty.  You really can make an entire meal out of this soup.  I personally like to serve this soup with either a sandwich or even a nice crusty piece of bread with lots of butter.

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

More Potato Soup Recipes

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La Madeleines Country Potato Soup
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O’Charley’s Baked Potato Soup

Bennigan's Ultimate Baked Potato Soup

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes Soup Rcipes
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 8
Bennigan's Ultimate Baked Potato Soup

This potato soup is beyond tasty!


  • 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 ounce) 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.

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  • CrowTenshi

    This was horrible. The soup was runny. Runny potato soup with way to much garlic and onions. I had to work hard to save it. Added more potatoes more chicken broth more milk lots of cornstarch vanilla and lastly heavy cream.

    I then had to toss in a load of seasonings but after two hours on low heat the soup finally came out decent. Still not what I had in mind…

    • Stephanie Manley

      It sounds like your initial roux didn’t set up well. I am very sorry this soup turned out very bad for you. Did you really put vanilla in the soup? I have never considered doing that before.

  • Thomas Hill

    Baked potatoes to serve the guests. Unsold potatoes the next day were scooped out for the potato soup. The remaining skins made the potato skin apps. Bennigan’s Baked Potato Soup was the only soup I enjoyed.

  • Former Soup Nazi Employee

    I worked for the company that pre-made Benigan’s Baked Potato Soup. A company in St. Louis Park Minnesota called Now Foods. Truely NOT made at the resturant but re heated there. SImply the BEST potato soup I’ve ever had! Made to their percise recipe this was my favorite! I took many a test bag home for many cold MInnesota winter meals. Ever soup, chili. borsch and all made at Now Foods for the resturants et al. was made with love, care and the best, freshest ingredience (sp). I miss that job 20 yrs. later. Superior quality!

  • Shan

    This was terrible. Way too much garlic and onion. Put the amount this recipe called for and should have put about 1/2 the amount of garlic and onion. Did not taste like Bennigans at all. Look for another recipe. Big waste of time.

    • Stephanie

      I am really sorry this didn’t turn out for you. This was one of my oldest recipes on the site. Years and years ago I used to take submissions from others, and this one falls into that category. You can see it was found in and adapted from a recipe that was found in Woman’s Day magazine. I really struggle with these recipes, some people like them. I quickly learned that I needed to do all of the development myself.

  • Chrysithemis

    This soup works better if you use a roux instead of the potatoes to thicken the soup. The Benngian’s version uses a roux as do most creme soups.

  • Tim

    It doesn’t say anything during the prep but it comes out much thicker and smoother if you blend it up with a stick blender before adding the rest of the potatoes. Otherwise it’s just too thin.

  • Sue

    Never saw your site before. What a great idea! I am always saying I would love to make something from a restaurant that I’ve enjoyed. Do you have the Olive Garden’s minestrone?

  • Sue

    Never saw your site before. What a great idea! I am always saying I would love to make something from a restaurant that I’ve enjoyed. Do you have the Olive Garden’s minestrone?

  • http://Website(optional) Potato Soup Lover

    This reminded me of Bennigan’s when there was still a bennigans around. blarney that you closed all of your restuarants where I live!

  • E Christell

    It wasn’t like bennigan’s and I wouldn’t go as far as to call it AWESOME, but it’s not too bad. I would suggest adding a little seasoned salt to give it more flavor. It says simmer but doesn’t give a specific amount of time, but I let it simmer until it thickened then added the potato cubes.

  • Stacy Barnes

    I dont know if it was pure Bennigans, but it sure was delicious. I made it for my husband. He requested potato soup for dinner tonight and I have never made it before. I used this recipe and he said it was AWESOME. It sure was tasty. Enjoy!