Best 2 Bennigans Baked Potato Soup Knockoff Recipes

Indulge in the hearty comfort of Bennigan's Baked Potato Soup, now easily recreated in your own kitchen with our meticulously crafted copycat recipe. This classic soup boasts a thick, creamy texture, a medley of tender potatoes, savory bacon, and a symphony of herbs and spices that dance on your palate. As you savor each spoonful, you'll be transported to the cozy ambiance of Bennigan's, surrounded by the aroma of freshly baked bread and the warmth of good company. Our recipe stays true to the original, ensuring that every bite is a nostalgic journey back to those cherished moments. Whether you're seeking a comforting meal on a chilly evening or a delectable dish to share with loved ones, this Bennigan's Baked Potato Soup is guaranteed to satisfy your cravings and leave you feeling utterly content.

In addition to the classic Bennigan's Baked Potato Soup recipe, this article offers a delightful array of variations to tantalize your taste buds. Explore the tantalizing flavors of the Cheesy Broccoli and Potato Soup, where tender broccoli florets and a generous helping of melted cheese elevate the soup to a new level of indulgence. For those with a penchant for spicy delights, the Spicy Baked Potato Soup is sure to set your taste buds ablaze with its fiery kick, perfectly balanced by the cooling embrace of sour cream and chives. And for a vegetarian twist, the Vegetarian Baked Potato Soup is a symphony of wholesome vegetables, simmered to perfection in a creamy broth, delivering a symphony of flavors that will leave you feeling nourished and satisfied. With so many delectable options to choose from, you'll have a hard time deciding which one to try first!

Let's cook with our recipes!

BENNIGAN'S BAKED POTATO SOUP KNOCKOFF

Bennigan's Baked Potato Soup Knockoff image

I have been trying to replicate their soup for some time now and this recipe is spot on.

Provided by Melissa Turner

Categories Other Main Dishes

Time 7h20m

Number Of Ingredients 10

Ingredients

4 slice bacon
5 c diced and peeled russet potato's
1 32 0z carton chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 c all purpose flour
1 1/2 c half and half
3 c shredded cheddar cheese
1 c finely diced onion
1/2 c sliced green onion (greens only) for garnish

Steps:

1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
2. Add potato, onion, broth, salt and pepper to 4qt. slow cooker. Cover and cook on low setting for 6-7 hours.
3. In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in 2 cups cheese until well melted. Spoon into bowls and top with crumbled bacon, a bit more cheese and green onion.

COPYCAT BENNIGAN'S POTATO SOUP-LIGHTENED VERSION

Copycat Bennigan's Potato Soup-Lightened Version image

Adapted from an old issue of Woman's Day magazine. While I haven't tried this recipe yet, I have eaten the soup at Bennigan's and it is delicious, but very rich. This version attempts to recreate the same flavors, but with some lightened ingredients. The real version surely tastes like it contains cream in it - this replaces cream with milk and there is far less butter. Ok, so this still might not be a diet dish, but is healthier than the full fat version. I might even try using evaporated milk in this. This makes 8 small servings or 4-6 larger ones.

Provided by HeatherFeather

Categories Chowders

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs starchy baking potatoes, scrubbed clean
1 tablespoon butter or 1 tablespoon margarine
1 1/2 cups onions, finely chopped
2 tablespoons fresh garlic, minced
1 (14 1/2 ounce) can chicken broth
3 cups 1% low-fat milk or 3 cups whole milk
1 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
shredded colby cheese, garnish (optional)
crumbled bacon, garnish (optional)
chopped scallion, garnish (optional)

Steps:

Preheat oven to 400°F.
Poke potatoes with a fork several times and bake 1 hour or until tender when pierced.
Let cool slightly, and when you can touch them without burning your fingers, peel potatoes.
Melt butter in a large stockpot over medium-low heat.
Add onions and garlic, cover and let sweat 10 minutes, or until soft- but not brown.
Add 2/3 of the potatoes and mash using a potato masher right in the pot.
Add chicken broth, milk, and season to taste with salt & pepper.
Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a boil), stirring occasionally.
Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through.
Ladle into serving bowls and garnish with any or all of the optional toppings.

Tips:

Use a good quality russet potato for a smooth and creamy soup.
Don't overcook the potatoes, or they will become mushy.
If you don't have a Dutch oven, you can use a large pot instead.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the soup, reheat it over medium heat until warmed through.
Garnish the soup with chopped bacon, shredded cheese, or sour cream.

Conclusion:

This Bennigan's Baked Potato Soup Knockoff is a delicious and easy-to-make soup that is perfect for a cold winter day. It's also a great way to use up leftover baked potatoes. So next time you're looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!