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Bennigan’s Ultimate Baked Potato Soup


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  • 3 lbs all-purpose potatoes, scrubbed and pierced in several places
  • 1 tbsp. Stick butter or margarine
  • 1 1/2 c. Finely chopped onions
  • 2 tbsp. Minced garlic
  • 1 can (14 1/2 oz.) chicken broth
  • 3 c. Milk
  • 1 tsp. Salt
  • 1/4 tsp. Pepper
  • Toppings: shredded cheddar cheese, crumbled bacon & chopped scallions


Servings 1


Step 1

Heat oven to 400 degree f. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, over and cook 10 min. 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. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

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