Bennigan's Loaded Potato Soup Recipe: Cheesy Bacon Crunch Topped With Crispy Tortilla Strips

Bennigan's loaded potato soup delivers that signature cheesy, bacon-packed comfort in a bowl—now you can recreate it at home with this foolproof recipe. The secret lies in a rich, velvety broth infused with garlic and onion, where diced potatoes simmer until tender yet still hold their shape.

What sets this apart is the crispy tortilla strip topping, adding a satisfying crunch that balances the creamy, cheesy layers beneath.

This recipe captures Bennigan's signature style with a perfect blend of textures: velvety potato base, crispy bacon bits, melted cheddar, and that addictive tortilla crunch. The key to success is cooking the potatoes just right—soft enough to blend into the broth but still with bite.

We'll build the soup from scratch, including homemade bacon bits and a cheesy sauce that's far superior to anything from a can.

By the time you're done, you'll have a steaming bowl of loaded potato soup with all the restaurant's signature elements—crispy tortilla strips on top, melted cheddar throughout, and creamy sour cream swirled in.

The aroma alone will have everyone heading to the kitchen, and the first spoonful delivers that perfect combination of cheesy, smoky, and crispy in every bite.

Perfect for game day gatherings, chilly evenings, or whenever you crave that Bennigan's comfort. The recipe scales easily for crowds, and leftovers reheat beautifully—just add a sprinkle of extra tortilla strips to restore that perfect crunch. Let's get started on this restaurant-worthy soup.

Ingredients for bennigan's loaded potato soup

Six ingredients make the base, plus a few extras for that signature Bennigan's crunch and cheesy goodness.

The potatoes are the heart of this soup, so Yukon Golds are your best bet—they hold their shape while soaking up all that creamy, cheesy flavor. Costco or Trader Joe's usually have them in bulk, and they're worth the splurge. For the bacon, thick-cut is non-negotiable—it adds that smoky depth and crispy texture that makes this soup feel restaurant-quality. Chop it small so every spoonful gets that bacon crunch. The cheddar? Sharp, aged cheddar melts better and gives that signature tang. If you're in a hurry, the pre-shredded stuff works, but freshly grated makes all the difference.

No thick-cut bacon? Regular bacon chopped extra small will do, but it won't have the same crispy texture. Short on cheddar? Monterey Jack or pepper jack adds a nice kick. The tortillas are the star of the show for that crispy topping—flour tortillas work best, but corn tortillas can sub in a pinch (they'll be slightly sweeter). For the broth, low-sodium is key—you'll be adding plenty of salt later. And if you're watching your calories, you can use half-and-half instead of heavy cream, though it won't be quite as rich. The thyme? Dried works fine, but fresh gives a brighter flavor if you've got it.

This soup tastes even better the next day—make a double batch if you can. Store leftovers in the fridge for up to 5 days, and freeze for 3 months. The tortilla strips lose their crunch when reheated, so always add fresh ones on top when serving. To save time, you can prep the bacon bits and shred the cheese ahead of time. Just keep the tortilla strips separate until you're ready to fry them—they crisp up in just 2-3 minutes. Pro tip: Sprinkle a little extra salt on the tortilla strips while they're hot—they'll stay crispier longer.

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

Here's how to recreate that legendary cheesy, bacon-packed soup with crispy tortilla topping at home.

In a large Dutch oven, cook the 12 oz chopped bacon over medium heat for 8-10 minutes, stirring occasionally, until deep golden brown and crispy. Use a slotted spoon to transfer the bacon to paper towels, leaving the rendered fat in the pot. This fat will form the flavor base for your soup.

Reduce the heat to medium-low and add the 2 tbsp butter. Once melted, add the diced yellow onion and cook for 5 minutes until softened. Stir in the 4 minced garlic cloves and 1 tsp dried thyme, cooking for another 30 seconds until fragrant. You're building flavor layers here—don't rush this step or the soup will taste flat.

Add the 3 lb diced Yukon Gold potatoes to the pot and pour in the 6 cups chicken broth. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally. The potatoes should be tender but not falling apart—they'll finish cooking later. If the liquid reduces too much, add a splash of water.

Here's the thing—don't skip the uncovered simmer. The evaporation concentrates the flavors and prevents a watery soup. You'll know it's ready when the potatoes are fork-tender and the broth has thickened slightly.

Use an immersion blender to puree half of the soup until smooth, leaving the other half chunky for texture. This creates that signature Bennigan's blend of creamy and rustic. If you don't have an immersion blender, carefully transfer half to a blender, puree, then return to the pot.

Stir in the 2 cups heavy cream and 1.5 tsp salt, then return the soup to a gentle simmer for 5 minutes. Taste and adjust seasoning with black pepper if needed. The cream should blend smoothly, but don't over-simmer or it will curdle. You want a velvety texture with just enough body to carry the cheesy topping.

Remove the pot from heat and stir in the 2 cups shredded sharp cheddar cheese and 1 cup sour cream until completely melted and smooth. The cheese should melt into a glossy, stretchy consistency. If the soup looks too thick, stir in 1-2 tablespoons of hot broth to reach your preferred texture—it should coat the back of a spoon but still be pourable.

Real talk: This is where the magic happens. The cheese should melt completely, creating that signature Bennigan's cheesy pull. If you see any unmelted cheese, stir in a splash more hot broth to help it incorporate. The soup should be hot but not boiling when you add the cheese to prevent curdling.

Cut the 1 package flour tortillas into ½-inch wide strips. Heat ½ cup vegetable oil in a large skillet over medium-high heat until shimmering hot. Fry the tortilla strips in batches for 2-3 minutes, stirring constantly, until deep golden brown and crispy. Drain on paper towels and sprinkle immediately with ½ tsp salt while hot.

Here's the secret to perfect crispy tortilla strips: Don't overcrowd the pan or they'll steam instead of crisp. Fry in small batches and work quickly. The strips should be crunchy enough to stand up to the cheesy soup—this is what makes the restaurant version so addictive.

Ladle the hot soup into bowls and top each serving with 2-3 crispy tortilla strips and 2-3 slices of bacon. The contrast of creamy soup with crunchy topping is what makes this dish legendary. Serve immediately while the tortilla strips are still crispy—waiting even 5 minutes will make them soggy.

Garnish with extra shredded cheddar cheese if desired, but trust me, the first bite with all the toppings is the best. The soup should be hot, cheesy, and loaded with every element working together. This is comfort food at its finest—creamy, crispy, and packed with bacon flavor in every spoonful.

Serving suggestions for this recipe

Game Day Essentials

This soup is a crowd-pleaser for football Sundays or tailgates. Serve it in individual cast-iron bowls (like Lodge brand) to keep the heat in and the crunch intact. Pair with chilled beer—a crisp Mexican lager like Modelo or Pacifico cuts through the richness perfectly.

For a non-alcoholic option, try sparkling lime soda with a lime wedge. 🍺

Pro tip: Set up a toppings bar with extra shredded cheddar, sour cream, and crispy tortilla strips on the side. Let guests customize their bowls—some prefer extra bacon, others like more cheese. This interactive element makes it feel like a restaurant experience at home.

Bread Pairings

No potato soup is complete without bread to soak up those cheesy, creamy drips. I love serving this with warm cornbread—its slight sweetness balances the savory soup. Use a stone-ground cornmeal mix (like Bob's Red Mill) for the best texture.

For a classic touch, add buttery dinner rolls or crusty sourdough on the side. 🍞

For a quick prep, make garlic bread using a baguette brushed with garlic butter. Toast it in the oven alongside your soup so it’s piping hot when ready to serve. The garlic butter adds another layer of flavor that complements the bacon and cheddar beautifully.

Side Dish Harmony

Round out the meal with crispy roasted Brussels sprouts tossed in bacon fat (use the leftover bacon grease from cooking!). Toss 1 lb Brussels sprouts with 2 tbsp bacon fat, ½ tsp salt, and ¼ tsp black pepper, then roast at 425°F for 20 minutes until caramelized.