Soups & Stews
This Bennigan's Loaded Baked Potato Soup recipe delivers the restaurant's signature creamy velouté with that perfect balance of cheesy comfort and crispy celery crowns. The secret lies in a rich, velvety broth that simmers for hours, developing deep, savory notes while maintaining its signature smooth texture.
I've perfected this version to stay true to the original while making it achievable at home with simple pantry staples and a few key techniques.
The magic happens in two parts: first, building a foolproof soup base with potatoes, cream, and cheese that creates that signature velouté consistency. Then, the crispy celery crowns—baked until golden and slightly caramelized—add the perfect textural contrast.
This isn't just a soup; it's a restaurant-quality experience that brings all the comfort of a loaded baked potato in every spoonful, with that satisfying crunch on top.
What makes this recipe special is how it captures the soul of Bennigan's while making it approachable for home cooks. The soup is rich but not heavy, cheesy but not overpowering, and the celery crowns deliver that crispy crunch that turns this into an indulgence.
It's the kind of dish that feels like a hug on a cold day, perfect for feeding a crowd or enjoying a cozy night in.
Ready in about 1 hour 15 minutes (with prep time included), this recipe transforms simple ingredients into something extraordinary. The best part? Leftovers reheat beautifully, making it ideal for meal prep. Let's get started on creating this cheesy, crispy masterpiece that'll have everyone asking for seconds.
Ingredients for bennigan's loaded baked potato soup
Six servings of restaurant-style comfort in one cheesy, velvety bowl—crispy celery crowns included.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for velvety texture |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged variety |
| Celery Stalks 🧅 | 3 whole | Trimmed, cut lengthwise |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced, aromatic |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Butter 🧈 | ½ cup | Unsalted, cold for roux |
| All-Purpose Flour 🌾 | ¼ cup | For smooth velouté |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Sour Cream 🥛 | ½ cup | Full-fat for richness |
| Bacon Bits 🥓 | ½ cup | Cooked, crispy preferred |
| Green Onions 🧅 | 3 whole | Sliced thin for garnish |
| Chives 🌿 | 2 tbsp | Fresh, chopped finely |
The potatoes are non-negotiable—Russet gives that signature fluffy texture. Whole Foods or Trader Joe's carry the best for this recipe, but any grocery store's russets work. For the celery crowns, grab fresh, crisp stalks—avoid the wilted ones in the back of the crisper. The cheddar should be sharp and aged—pre-shredded gets clumpy, so grate your own from a block. I always double-check the chicken broth label for low-sodium; the last thing you want is a salty soup. For the bacon bits, cook your own if you can—store-bought often has anti-caking agents that ruin the crisp.
No heavy cream? Full-fat coconut milk works in a pinch, though the texture won't be identical. Subbing cheddar? Gruyère or pepper jack add different but delicious depth. Running low on celery? Substitute with leeks or extra green onions—just ramp up the salt since they're milder. The flour for the velouté can be swapped for cornstarch at half the amount if you're gluten-free. For the bacon, turkey bacon works if you're watching calories, but trust me on the full-fat version for that authentic Bennigan's flavor. The green onions and chives? Fresh is best, but dried will work at one-third the amount—just don't skip them entirely.
This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. For meal prep, portion into containers with the celery crowns on top so they stay crisp. Reheat gently on the stove, stirring often, to avoid breaking the velouté. The celery crowns can be baked ahead and reheated in the oven for 5-10 minutes at 375°F to restore crispiness. Store the sour cream separately and stir it in right before serving—that's the secret to keeping it silky.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe when I’m too tired to dirty more than one pot. Toss in the diced Russets, onions, and celery, simmer until tender, then blend—no peeling, no fuss. That’s it. The creamy cheese and whipped cream finish just begs you to skip the cleanup.
- Cheese Pulls No Punches: Between us, this isn’t your average potato soup. The sharp cheddar melts into gooey rivers, and the whipped cream on top adds that silky richness. Honestly, I’ve seen people lick the spoon—yes, even on a Tuesday night—because it’s that good.
- Meal Prep MVP: I make a double batch on Sundays because it reheats like a dream. The flavors deepen overnight, and it’s perfect for lunches or game days. Just reheat, add a dollop of sour cream, and boom—you’ve got a crowd-pleaser that costs less than takeout.
- Budget-Friendly Luxury: Russets and onions are cheap staples, but the cheddar and cream make it feel indulgent. I’ll be real: my grocery bill stays low, but my family acts like I served gourmet. That’s the magic of this soup—simple ingredients, restaurant-worthy taste.
Step-by-step instructions for Bennigan's loaded baked potato soup
Here's how to recreate that iconic Bennigan's velouté with restaurant-quality crispy celery crowns.
Create the Crispy Celery Crowns
Preheat your oven to 400°F. Cut the 3 whole celery stalks lengthwise into thin strips, leaving the bottoms intact to create "crowns." Arrange them on a parchment-lined baking sheet, standing upright like little trees. Drizzle lightly with olive oil (not in ingredients - use your own) and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Bake for 15-20 minutes until the celery is golden brown and crispy. Watch closely—they burn quickly! Remove from oven and set aside on a wire rack. These crispy crowns are what make this soup truly special, so don't skip this step. The celery should be tender enough to eat but still hold its shape with crisp edges.
Build the Velouté Base
In a large pot, melt the 0.5 cup butter over medium heat. Add the 1 whole yellow onion and 4 cloves garlic cloves, cooking for 3-4 minutes until softened but not browned. Stir in the 0.25 cup all-purpose flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the 4 cups chicken broth, bringing to a simmer. Add the 3 lb russet potatoes (cubed evenly) and 1.5 teaspoons salt. Cook for 15-20 minutes until potatoes are fork-tender. The soup should be thick but still pourable—this is your velouté foundation.
Finish the Creamy Soup
Reduce heat to low and stir in the 2 cups heavy whipping cream and 2 cups sharp cheddar cheese. Cook for 3-5 minutes until the cheese melts completely and the soup reaches 170°F. Stir in the 0.5 teaspoon black pepper and 0.5 cup sour cream.
Here's where it gets good: fold in the crispy celery crowns and 0.5 cup bacon bits you prepared earlier. The contrast between the warm, creamy soup and the crisp celery is what makes this dish so special. Taste and adjust seasoning—you might need a pinch more salt to balance the richness.
Garnish and Serve
Ladle the soup into bowls and top each serving with 3 sliced green onions and 2 tablespoons chopped chives. The fresh herbs brighten the rich flavors and add that Bennigan's signature touch. Serve immediately while the celery crowns are still crispy—this isn't a soup that waits!
For that authentic Bennigan's experience, I like to serve this with crusty bread on the side. The crispy celery crowns should still have some bite when you take your first spoonful, while the velouté should coat your spoon perfectly. Each bite delivers that perfect balance of creamy, cheesy, crispy, and smoky flavors that make this soup legendary.
Pro Tips For Making Bennigan'S Loaded Baked Potato Soup
- Boil Potatoes Whole First: I used to cube them straight away, but boiling whole russets for 15 minutes first keeps the starch from turning the soup gluey—then you can easily peel and mash them later. The texture stays creamy, not gummy, and you won’t end up with a pot full of floury sludge.
- Salt the Potatoes Early: Add a teaspoon of salt to the boiling water with the whole potatoes—it seasons the flesh before you even peel them. Skipping this means your soup tastes like it’s missing something, even if you add more salt later.
- Don’t Overmix the Cream: After adding the heavy cream, stir just until combined—lumpy is better than smooth. The Bennigan’s version has visible ribbons of cheese and cream, not a homogeneous paste. Overmixing turns it into a sad, thin chowder.
- Use a Food Mill for Celery: Skip chopping celery finely—run it through a food mill or pulse in a blender with a splash of broth. This keeps the soup silky without the crunchy bits that sink to the bottom like little disappointments. (Yes, I’ve eaten those bits. They’re not fun.)
Essential equipment for great bennigan's loaded baked potato soup
Essential Pot Base
The secret to that velvety Bennigan's texture starts with a 6-quart Dutch oven—I swear by my All-Clad Stainless Steel for even heat distribution. This heavy pot handles the butter, flour, and broth without burning, which is critical for that smooth velouté.
If you don't own one, a large enameled cast-iron pot works just as well, but avoid thin aluminum—it can't handle the prolonged simmering without scorching. 🔥
Celery Crown Crispiness
For those iconic crispy celery crowns, you'll need a half-sheet baking pan with a wire rack. I use Wilton's non-stick half-sheet pans because they're sturdy enough to hold the celery upright without bending.
Place the rack directly on the pan to elevate the celery—this ensures maximum airflow for even crisping. A parchment-lined rimmed baking sheet also works if you don't have a rack.
Cheese Melting Tools
Sharp cheddar is non-negotiable, but how you melt it matters. I use a fine-mesh cheese grater (like Microplane) to shred the cheese right before adding it to the soup. This prevents clumping and ensures every bite has that authentic, melty texture.
For stirring in the cheese, a heat-resistant silicone spatula (like OXO Good Grips) is perfect—it won't scratch your pot and gets into every nook to create that silky velouté.
Temperature Control
A kitchen thermometer is your best friend for this recipe. I recommend the Thermoworks Thermapen One—it's fast and accurate. Use it to monitor the soup's temperature when adding the cream and cheese, aiming for 170°F to ensure the cheese melts completely without curdling.
For the celery crowns, an oven thermometer (like Thermoworks Oven Thermometer) helps maintain that 400°F heat for perfect crispiness every time. 🌡️
Garnish Prep Station
Set up a small prep station with a sharp chef's knife (I love the Wüsthof Ikon) and a cutting board for slicing the green onions and chives. Use a microplane for the green onions to get those fine, bright green strands that float beautifully on top.
A small mixing bowl with a slotted spoon helps drain any excess moisture from the herbs before adding them to the soup, keeping it light and fresh-tasting.
Serving Essentials
For that restaurant-style presentation, serve in deep, wide bowls—I prefer Corelle stoneware for its heat retention. Pair with a wooden spoon for that classic diner feel. Don't forget a small serving spoon for the crispy celery crowns so guests can add them to their bowls.
For extra authenticity, serve with crusty sourdough bread on the side—it's perfect for soaking up every last drop of that creamy velouté. 🍽️
Nutrition facts
Frequently asked questions
Can I make this soup without a Dutch oven?
While a Dutch oven is ideal, any large, heavy pot (like a 6-quart enameled cast-iron) works perfectly. The key is using a pot that can handle the prolonged simmering without scorching. Avoid thin aluminum pots—they can't maintain even heat for the velouté texture. A stockpot with a lid also works if it's at least 5 quarts.
How do I keep the celery crowns crispy when reheating?
Reheat the celery crowns separately in a 375°F oven for 5-10 minutes on a wire rack to restore crispiness. For the soup itself, reheat gently on the stove over low heat, stirring constantly to prevent curdling. Add a splash of warm broth or milk if it thickens too much. The secret is reheating the celery and soup separately—never microwave the celery crowns!
Can I make this soup dairy-free?
Yes, but with some adjustments! Replace the heavy cream with full-fat coconut milk and use dairy-free cheddar (like Violife). For richness, stir in 1 tablespoon nutritional yeast when adding the cheese. The velouté will be slightly different but still creamy. The bacon bits can be swapped for crispy chickpeas or smoked paprika for flavor.
Why did my soup turn out too thick?
This usually happens from overcooking or not enough liquid. Thin with warm broth or milk, 1 tablespoon at a time, stirring constantly. If the velouté separated, whisk vigorously over low heat to re-emulsify. For next time, simmer the potatoes just until tender (15-20 minutes) and avoid reducing the soup too much. A splash of sour cream at the end helps balance thickness.
How can I make this soup spicier?
Add 1/2 teaspoon smoked paprika or 1/4 teaspoon cayenne pepper when sautéing the onions. For heat lovers, stir in 1 tablespoon hot sauce (like Frank's RedHot) or top each bowl with crumbled chorizo before serving. A dash of black pepper (already in the recipe) also adds subtle warmth.