Traditional recipes

Bennigan's Potato Soup

Bennigan's Potato Soup

  • Prep 20min
  • Total60min
  • Servings8

This easy potato soup recipe is similar to a favorite recipe at Bennigan's.MORE+LESS-

ByTBSP Geoff

Updated May 14, 2015



pounds baking potatoes, scrubbed


tablespoons garlic, minced


can (14 1/2 ounces) chicken broth


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  • 1

    Heat oven to 400° F. Poke potatoes with fork and bake 1 Hour or until tender. Cool slightly and peel.

  • 2

    In large stockpot, melt butter over medium heat. Add onions and garlic. Cook until soft but not brown. Add two-thirds of the potatoes and mash in the pot using a potato masher or fork. Add chicken broth, milk, salt and pepper. Raise heat to bring to a low simmer for 5 minutes. Chop remaining potatoes into small cubes. Add to soup and stir gently.

Nutrition Information

No nutrition information available for this recipe

Recipes - Tyler Florence

Garnett PJXG05A
1 3/4 oz Ham base (2-#40 scoop)
2 qt Chicken stock
8 oz Yellow onion dice
3 oz Margarine
2 lb Potatoes bite size
1 1/2 teaspoon of Black pepper
2 cup of Milk
3 oz Flour
3 oz Margarine
Combine chicken stock in sauce pan with ham base. Stir until lumps are
gone. In separate stock pot: melt first margarine measurement add
onion and sautee until transparent. Addpotato bite size pieces and
pepper. Add chicken stock mix and stir until well mixed. Bring
mixture to a boil. In small pan, melt second margarine measure and
add flour to create a roux. It should be light brown in color. When
stock comes to a boil, add roux with a wire whisk. This will cause
the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup.
If you need to do this, be sure to cook the roux until a tan color.
This will get rid of the raw flour taste. If the soup is too thick,
thin it out with more milk
Recipe By :

Bennigan's Copycat Baked Potato Soup

This copycat soup recipe from Bennigan's is so hearty and delicious, it can be served as a meal! Creamy potato soup is topped with tasty Cheddar, crispy bacon and chopped scallions to create the perfect winter dish. When you want a big bowl of comforting potato soup, this copycat restaurant recipe is the one to try. It's sure to impress you with its bold flavors and creamy texture. Potato soup has never tasted so good!


  • 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
  • 14 1 / 2 ounces chicken broth
  • 3 cups milk
  • 1 teaspoon salt
  • 1 / 4 tablespoon pepper


  1. Preheat oven to 400 degrees F.
  2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
  3. 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.
  4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
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My family enjoys eating potato soup so this would be a good recipe to try. The only time that we eat this kind of soup is at a restaurant so a homemade version would definitely be welcome at our dinner table. When preparing this, I would use low sodium chicken broth and skim milk.

could I use vegetable broth instead Chx broth? My bf is allergic to poultry.

sounds good but how many calories?

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1. Scrub the potatoes and pierce each one with fork a few times.

2. Bake the potatoes in a preheated oven at 400° for 1 hour or until tender.

3. Remove from the oven, let cool, then peel the potatoes.

4. Cut three of the potatoes into soup-size cubes, and set aside. Mash the remaining potatoes.

5. In a large saucepan or small stock pot, melt the butter or margarine over medium heat.

6. Stir in the chopped onions and minced garlic.

7. Reduce heat to low, cover and cook for about 10 minutes or until soft.

8. Stir in the mashed potatoes and mix thoroughly.

9. Add the chicken broth, milk, salt and pepper.

10. Cook and stir over medium heat for a few minutes.

11. Reduce heat, cover and simmer for about 20 minutes, stirring occasionally.

12. Add the cubed potatoes, stir, and cook for a few more minutes or until heated through.

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