Soups & Stews
Bennigan's Loaded Potato Soup delivers that signature crispy celery crown and rich, cheesy velout you crave—now you can recreate it at home with restaurant-quality precision. The secret lies in perfectly cooked bacon, velvety potato base, and that golden, crunchy celery topping that sets this soup apart from the rest.
I've perfected this recipe through years of testing, ensuring every spoonful delivers that perfect balance of smoky, creamy, and tangy flavors.
This recipe starts with a velouté-style soup base, where potatoes simmer until tender while absorbing rich chicken broth and seasonings. The bacon adds a deep, smoky foundation, while cheddar and sour cream create that signature creamy texture.
What makes it special is the crispy celery crown—thinly sliced celery baked until golden and crunchy, then sprinkled with chives for freshness.
The result is a soup that's hearty enough to satisfy a crowd but still feels indulgent. The crispy celery crown adds a satisfying crunch that contrasts beautifully with the creamy potato base.
Each bite delivers layers of flavor—smoky bacon, sharp cheddar, and the bright finish of fresh chives. This is comfort food at its finest, perfect for chilly evenings or game day gatherings.
Ready in about 1 hour, this recipe delivers restaurant-quality results without the wait. The best part? You can customize it with optional toppings like green onions, jalapeños, or extra bacon for those who love a little kick.
Let's get started on making this soup that'll have everyone asking for seconds.
Ingredients for bennigan's loaded potato soup
Crispy celery crowns, smoky bacon, and velvety cheddar—this is Bennigan's signature soup at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Yukon gold works too |
| Thick-Cut Bacon 🥓 | 12 oz | Smoked or regular |
| Yellow Onion 🧅 | 1 whole | Medium size preferred |
| Celery Stalk 🧅 | 2 whole | Fresh, crisp stalks |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged |
| Sour Cream 🥛 | ½ cup | Full-fat preferred |
| Butter 🧈 | 4 tbsp | Unsalted, cubed |
| All-Purpose Flour 🌾 | 2 tbsp | For velouté thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Celery Crown 🧅 | 3 whole | Thinly sliced stalks |
| Fresh Chives 🌿 | ¼ cup | Chopped for garnish |
The bacon is non-negotiable here—thick-cut gives the best flavor, but regular works in a pinch. I grab mine from Costco when I'm doing a big batch, but the regular supermarket stuff is fine for a weeknight. The potatoes? Russet or Yukon gold—both work, but Yukon gives that buttery texture. For the celery crown, look for fresh, crisp stalks with no brown spots. The celery you use for the soup base can be the same, but save the prettiest stalks for the crown—it's the showstopper.
No thick-cut bacon? Regular bacon chopped into chunks does the trick. Short on celery? Substitute with leeks or extra onion for the crown, but celery's the star here. The chicken broth should be low-sodium—Swanson or Pacific Foods are solid choices. Want to skip the heavy cream? Half-and-half works too, but the texture won't be as rich. The cheddar needs to be sharp—Kraft 2% is fine, but sharp white cheddar takes it to the next level. For the celery crown, thinly slice the stalks and bake until golden—don't skip this step, it's what makes this soup Bennigan's-worthy.
The bacon stays crispy if you keep it on a wire rack over a baking sheet. Store leftovers in the fridge for 4-5 days, but the celery crown loses its crunch after a day, so make it fresh if you can. Freezes beautifully for 3 months—just reheat the soup base separately and add the celery crown when serving. I always double the celery crown recipe because it disappears fast. The soup base reheats best on the stove over medium-low heat—stirring constantly to avoid lumps.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because it only asks for one onion and a celery stalk—literally. The bacon gets crisped while you dice, and the potatoes go straight into the pot whole. Honestly, I’ve made it after work with my hands still smelling like laundry detergent, and it still turned out rich and velvety.
- Bacon-Creamy Magic: That thick-cut bacon isn’t just for flavor—it’s the star. The crispy edges melt into the broth, and when you stir in the cheddar, it’s like a warm hug in a bowl. Between us, the first spoonful makes me pause and think, “Why don’t I do this more often?”
- Game for Any Gathering: This soup is my go-to for game days, lazy Sundays, or when my college-age kid calls and says, “I’m bringing friends over.” It’s hearty enough for a crowd but simple enough that no one will suspect how little effort went into it. (Yes, even on a Tuesday night.)
- Leftovers That Beg for More: The best part? It tastes better the next day. The potatoes soak up all the flavor, and the bacon gets even more addictive. I make a double batch on Sundays because I know I’ll be reheating it all week—and no one ever complains. Budget-friendly? Absolutely. Reliable? You bet.
Step-by-step instructions for Bennigan's loaded potato soup
This creamy, bacon-loaded velouté delivers restaurant-quality depth with velvety texture and crispy celery crowns.
Cook the Bacon and Sauté Vegetables
Cut the 12 oz thick-cut bacon into ½-inch pieces and cook in a large Dutch oven over medium heat until golden and crispy (about 10-12 minutes). Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
In the same Dutch oven, add 2 tbsp butter and melt over medium heat. Add the 1 whole yellow onion (diced), 2 whole celery stalks (diced), and 4 cloves garlic (minced). Sauté for 5-6 minutes until the onions soften and the celery becomes tender. Here's the thing—don't rush this step. The vegetables need to develop flavor and release moisture before they join the soup.
Build the Velouté Base with Potatoes and Broth
Peel and cube the 3 lb russet potatoes into 1-inch pieces. Add them to the Dutch oven along with the 6 cups chicken broth. Bring to a gentle boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender but not falling apart. You'll know they're ready when a knife slides in easily.
While the potatoes cook, sprinkle the 2 tbsp all-purpose flour over the simmering mixture and stir gently to combine. This creates a light roux that will thicken the soup beautifully. Let it simmer for another 5 minutes to cook out the raw flour taste.
Finish with Cream and Cheese for Richness
Reduce heat to low and stir in the 1 cup heavy cream and 2 cups sharp cheddar cheese. Keep stirring until the cheese melts completely and the soup reaches a smooth, velvety consistency (about 3-4 minutes). If the soup is too thick, whisk in 2-3 tablespoons of hot broth to reach your desired creaminess.
Return the crispy bacon to the pot and stir to distribute evenly. Season with 1.5 tsp salt and 0.5 tsp black pepper, then remove from heat. Stir in the 0.5 cup sour cream just before serving—this keeps it thick and creamy.
Crisp the Celery Crowns Separately
Slice the 3 whole celery crowns into ¼-inch thick rounds. Heat 1 tbsp butter in a separate skillet over medium-high heat until foaming. Add the celery in a single layer and cook for 2-3 minutes per side until deep golden brown and crispy. Watch carefully—they burn quickly once they reach this stage.
Transfer the crispy celery to a paper towel-lined plate to drain excess butter. The contrast between the creamy soup and crispy celery is what makes this dish unforgettable.
Garnish and Serve Immediately
Ladle the soup into bowls and top each serving with crispy celery crowns and 0.25 cup chopped fresh chives. The chives add a bright, fresh finish that cuts through the richness. Serve with extra bacon on the side if you're feeling extra indulgent.
This soup tastes even better the next day as the flavors meld, but the celery crowns are best served immediately while crispy. Real talk—this is the moment that matters: the first bite of creamy, bacon-loaded velouté with that perfect crunch from the celery crowns. Trust me, it's worth every step.
Pro Tips For Making Bennigan'S Loaded Potato Soup
- Boil Potatoes Whole First: I learned this the hard way—peeling and chopping Russets before boiling turns them to mush. Toss whole, unpeeled potatoes in salted boiling water for 15 minutes first, then peel and cube. The starch stays in the water where it belongs, not clogging your soup.
- Crisp Bacon in Batches: Thick-cut bacon needs space to render fat and crisp properly. Don’t crowd the pan—cook in two batches if needed, even if it takes longer. Overlapping slices steams them instead of crisping, and that’s a flavor killer.
- Sweat Onions Low and Slow: Onions caramelize when they’re hot and sweating, not when they’re boiling. Keep the heat at a medium-low simmer, stirring often, until they’re translucent but not browned. Rushing this step makes the soup taste raw and bitter.
- Strain the Potato Water: That starchy potato water is liquid gold for creaminess. After boiling the potatoes, strain the water through a fine-mesh sieve and reserve it—you’ll need about 2 cups to thin the soup later. Skim off the foam too; it makes the soup cloudy.
Flavor customization for these flavors
Smoky Bacon Variations
Swap the thick-cut bacon for applewood-smoked bacon to deepen the flavor profile—it adds a subtle sweetness that pairs beautifully with the cheddar. For a leaner option, use turkey bacon (about 14 oz), but increase the cooking time to 15 minutes to render the fat properly.
I’ve also experimented with maple-glazed bacon—cook it until crispy, then brush with 1 tbsp maple syrup and ½ tsp smoked paprika before adding it to the soup. 🥓
Cheese Swaps
For a sharper bite, replace sharp cheddar with white cheddar or Monterey Jack—both melt smoothly and add a tangy depth. If you’re watching the fat, use reduced-fat sharp cheddar (though the texture won’t be as luxurious).
For a creamy, nutty twist, blend ½ cup cream cheese into the soup base before adding the sour cream. Trust me, it’s a game-changer for those who love extra richness.
Celery Crown Twists
Craving extra crunch? Toss the crispy celery crowns with 1 tbsp grated Parmesan and ½ tsp garlic powder before serving. For a spicy kick, add ¼ tsp cayenne pepper to the butter while frying the celery.
I’ve also seen Bennigan’s-inspired versions with thinly sliced leeks or jicama for a sweeter, slightly crunchier topping. Just slice them ⅛-inch thick and fry until golden.
Dairy-Free Options
Skip the heavy cream and sour cream by using ½ cup full-fat coconut milk for richness, then stir in ¼ cup nutritional yeast for a cheesy flavor. For the velouté, replace the butter with olive oil and thicken with cornstarch slurry instead of flour.
The celery crowns stay the same—just ensure they’re well-coated in oil for crispiness. It’s not identical, but it’s a solid plant-based alternative.
Spicy Heat Level
Add ½ tsp chipotle powder or 1 tbsp hot sauce (like Frank’s RedHot) to the soup base for smoky heat. For a fresher kick, stir in 1 tbsp finely chopped jalapeños or ½ tsp red pepper flakes at the end.
I like to serve spicy versions with cooling toppings like extra sour cream or diced avocado to balance the heat. The contrast is next-level. 🌶️
Herb and Garnish Upgrades
Swap the chives for green onions or parsley for a brighter finish. For a herby twist, add 1 tbsp fresh thyme or rosemary while sautéing the vegetables. Garnish with crumbled blue cheese or crispy fried shallots for an unexpected but delicious upgrade.
The key is to keep the garnishes fresh—herbs should be chopped just before serving for maximum flavor.
Nutrition facts
Frequently asked questions
Can I make Bennigan's Loaded Potato Soup in a slow cooker?
Yes, but with adjustments! Sauté the bacon and veggies first, then transfer everything (except celery crowns) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in cream, cheese, and sour cream just before serving to prevent curdling. The celery crowns still need to be pan-fried separately for that signature crunch.
Why does my soup turn out too thin or too thick?
Thin soup? You likely didn't cook the flour long enough to thicken. Simmer the roux 5-7 minutes after adding flour. Too thick? Whisk in 2-3 tbsp hot broth gradually until creamy. The key is patience—let the potatoes cook until tender before adding dairy, or the starch won't release properly.
How do I keep the celery crowns crispy when reheating leftovers?
Reheat the soup base only (without celery crowns) on the stove over low heat, stirring constantly. Make fresh celery crowns when serving—pan-fry them 2-3 minutes per side until golden. For extra insurance, store crowns separately in the fridge and crisp them up fresh. The texture difference is worth it!
Can I make this soup ahead of time?
Assemble everything except the celery crowns and sour cream, then refrigerate for up to 3 days. Reheat gently on the stove, stirring often. Add sour cream and fresh celery crowns right before serving. The flavors actually deepen overnight—just don't add the celery crowns until reheating.
What's the secret to getting the celery crowns perfectly crispy?
Slice them ¼-inch thick and fry in batches over medium-high heat with plenty of butter. Don't overcrowd the pan—work in small batches for even browning. They're done when golden brown and crispy (about 2-3 minutes per side). A wire rack helps drain excess butter for extra crunch.