Bennigan's Baked Potato Soup Knockoff

Melissa Turner

By
@Mlturner908

I have been trying to replicate their soup for some time now and this recipe is spot on.

Rating:
★★★★★ 3 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
7 Hr
Method:
Slow Cooker Crock Pot

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

Step-By-Step

1In 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.
2Add potato, onion, broth, salt and pepper to 4qt. slow cooker. Cover and cook on low setting for 6-7 hours.
3In 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.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American