Ultimate Baked Potato Soup Recipe

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Ultimate Baked Potato Soup

Wanda Richardson


VERY similar to the old Bennigan's restaurant potato soup that was out of this world. I say "old" Bennigan's because they closed and moved out of our area. :(

pinch tips: How to Carve a Whole Chicken




1 Hr 30 Min


1 Hr 30 Min


Stove Top


3 lb
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(s)
(14 1/2 oz) chicken broth
3 c
1 tsp
salt (or to taste)
1 tsp
pepper (or to taste)
toppings: shredded cheddar cheese, crumbled bacon & chopped scallions

Directions Step-By-Step

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

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: Southern
Other Tags: Quick & Easy, For Kids
Hashtags: #Dish, #main, #Soups