Best 2 Copycat Bennigans Potato Soup Lightened Version Recipes

Craving a comforting and creamy potato soup without all the guilt? Look no further than this lightened-up version of Bennigan's famous potato soup. This recipe uses low-fat milk, reduced-fat cheese, and vegetable broth to create a soup that's just as rich and flavorful as the original, but with a fraction of the calories and fat. Best of all, it's incredibly easy to make and can be ready in under an hour. Whether you're a fan of classic potato soup or simply looking for a healthier alternative, this lightened-up Bennigan's potato soup is sure to hit the spot.

The recipe includes a variety of additional tips and variations to customize the soup to your liking. For a thicker soup, simply add more potatoes or cornstarch. If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes. And if you're looking for a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. No matter how you choose to make it, this lightened-up Bennigan's potato soup is sure to be a hit.

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:

For a creamy soup without the added fat, use low-fat milk or almond milk. This will reduce the overall calorie count of the soup.
If you don't have any evaporated milk on hand, you can use regular milk instead. However, you will need to reduce the amount of liquid by half, as evaporated milk is thicker than regular milk.
To make the soup heartier, add some cooked chicken, beef, or vegetables. This will also help to boost the protein content of the soup.
If you like your soup spicy, add some diced jalapeños or cayenne pepper to taste.
Serve the soup with a dollop of sour cream, shredded cheese, or chopped green onions for garnish.

Conclusion:

This lightened-up version of Bennigan's potato soup is a delicious and satisfying meal that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. The soup is also a good source of protein and vegetables, making it a healthy and filling option for lunch or dinner.