Bennigan's Loaded Potato Soup Recipe: Cheesy Bacon Crunch on Creamy Tomato Base

Bennigan's loaded potato soup delivers that signature creamy tomato base and cheesy bacon crunch you crave. 💛 The secret lies in slow-cooked potatoes that blend into velvety perfection, then get topped with crispy bacon bits, melted cheddar, and a dollop of sour cream—just like the restaurant version.

This recipe transforms a simple soup into an indulgent meal with minimal effort but maximum flavor impact.

The foundation starts with a rich tomato broth and cream base that simmers until the potatoes break down into a smooth, velvety texture. I add a touch of cream cheese for extra richness, then finish with a blend of cheddar and Monterey Jack to create that signature cheesy layer.

The bacon bits add smoky depth, while green onions and chives bring freshness to balance the richness.

What sets this apart is the crunchy bacon topping that stays crisp even after baking. The soup itself is creamy without being heavy, with just the right amount of tang from the tomato base.

Every spoonful delivers that perfect combination of textures—smooth soup, creamy cheese, and crispy bacon—that makes this a comfort food classic.

Perfect for chilly evenings or game day gatherings, this soup is ready in about 45 minutes and serves a crowd. The best part? You can customize it with extra toppings like jalapeños or extra cheese to suit your taste. Let's make restaurant-quality soup at home!

Ingredients for bennigan's loaded potato soup

Creamy tomato base, crispy bacon, and melty cheddar—everything you need for Bennigan's iconic loaded potato soup!

The potatoes are the heart of this soup—Russet potatoes break down perfectly for that velvety texture. Peeled and cubed evenly means no one gets that tough bite. For the bacon, thick-cut slices from Costco or Trader Joe's stay crispier longer. The cheese blend is key: sharp cheddar plus Monterey Jack gives that signature restaurant tang. I always grab the block cheese and shred it myself—pre-shredded gets clumpy. The tomato sauce? Rao's or Muir Glen are my go-tos for that consistent flavor.

No heavy cream? Half-and-half or coconut cream works in a pinch, though the texture won't be quite as rich. Short on cheddar? Pepper Jack at half the amount adds heat. The bacon can be pre-cooked from the deli section (just drain the fat well), but homemade crispy bacon makes all the difference. Fresh chives and green onions are ideal, but dried onion flakes at a quarter teaspoon will save you if you're out. For the tomato base, low-sodium broth is a must—otherwise, you'll need to adjust the salt later.

This soup tastes even better the next day—make extra! Store leftovers in the fridge for 4-5 days, or freeze portions for 3 months. The bacon topping stays crispy if you reheat it separately and sprinkle it on top. For game day, I double the bacon and cheese—everyone loves seconds. The chives and green onions can be chopped ahead and stored in the fridge for 3 days, so prep everything the night before for easy assembly.

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

Here's how to recreate that iconic cheesy, bacon-topped goodness at home—creamy, rich, and packed with flavor.

Start by cooking the 8 oz bacon in a large pot over medium heat until it's crispy and golden brown. I like to drain it on paper towels, leaving behind that delicious rendered fat. Save the bacon fat—it's pure flavor gold!

In the same pot, add the 1 whole yellow onion and 4 cloves garlic cloves, both minced. Cook them in the bacon fat for 5-6 minutes until the onions are soft and translucent and the garlic is fragrant. This step builds the flavor foundation for your soup—don't skip it!

Add the 2 cups tomato sauce and 4 cups chicken broth to the pot. Stir well and bring everything to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes to let the flavors meld.

Now it's time for the cheeses—add the 8 oz cream cheese, 1.5 cups cheddar cheese, and 1 cup Monterey Jack cheese. Stir constantly until all the cheese melts completely and the mixture becomes smooth and creamy. If the soup looks too thick, add ¼ cup water at a time until it reaches a smooth, pourable consistency. This is where the magic happens—creamy, dreamy goodness!

Gently add the 2.5 lb peeled and cubed russet potatoes to the pot. Stir just enough to submerge them in the sauce. Bring the soup back to a gentle simmer and cook for 15-20 minutes until the potatoes are fork-tender—they should be soft on the outside but still hold their shape.

I know it's tempting to stir constantly, but resist! Gently stir the potatoes once or twice during cooking to prevent them from breaking apart. The potatoes should be tender enough to pierce with a fork but not falling apart. This ensures that perfect creamy texture we're after.

Reduce the heat to low and stir in the 1 cup heavy cream and 0.5 cup sour cream. Let the soup simmer for another 5 minutes to heat through and thicken slightly. Taste and adjust seasoning with 1 tsp salt and 1 tsp black pepper—this is your chance to make it perfectly to your taste.

Ladle the soup into bowls and top each serving with chopped bacon, thinly sliced green onions, and chopped fresh chives. The contrast of the crispy bacon against the creamy soup is what makes this dish so irresistible. Serve immediately while it's hot and bubbly!

Creative variations of this recipe

Spicy Kick Variations

Add ½ teaspoon of cayenne pepper or 1 tablespoon of hot sauce (like Frank's RedHot) to the tomato base for a subtle heat. For a smoky-spicy twist, stir in 1 teaspoon of smoked paprika with the bacon fat—it adds depth without overpowering.

I love topping individual bowls with ¼ teaspoon of crushed red pepper flakes right before serving for a crispy, fiery finish. 🌶️

Protein-Packed Twists

Swap out some potatoes for ½ lb of cooked shredded chicken or ½ lb of diced ham to add extra protein. For a heartier version, fold in ½ cup of cooked ground beef or Italian sausage after the potatoes are tender.

I also like adding ½ cup of cooked corn kernels for a touch of sweetness that balances the richness.

Vegetarian-Friendly Swaps

Replace the bacon with smoked paprika-seasoned tempeh crumbles or crispy chickpeas for a plant-based crunch. Swap the chicken broth for vegetable broth and use nutritional yeast instead of cheese for a dairy-free option.

For extra creaminess, stir in ½ cup of coconut milk when adding the heavy cream—it keeps the soup rich without dairy.

Double the recipe and serve it in a slow cooker for easy crowd feeding. Add 2 extra cups of bacon and 1 extra cup of cheese to the toppings bar so guests can customize their bowls.

For a fun twist, offer mini bacon-wrapped hot dogs on the side—it’s a Bennigan’s-inspired game day classic that always disappears fast. 🏈

Combine all ingredients (except toppings) in a 6-quart slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in the heavy cream and sour cream during the last 30 minutes to prevent curdling.

Transform this into a breakfast bowl by adding a fried egg on top of each serving. Sprinkle with extra crispy bacon bits, a dash of hot sauce, and a side of buttery toast.

For a sweet-savory twist, drizzle with maple syrup**—it sounds weird, but the caramelized edges on the cheese are pure magic. This version is a brunch game-changer! 🍳

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