bennigan's baked potato soup knockoff
I have been trying to replicate their soup for some time now and this recipe is spot on.
prep time
20 Min
cook time
7 Hr
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 4 slices bacon
- 5 cups diced and peeled russet potato's
- 1 - 32 0z carton chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour
- 1 1/2 cups half and half
- 3 cups shredded cheddar cheese
- 1 cup finely diced onion
- 1/2 cup sliced green onion (greens only) for garnish
How To Make bennigan's baked potato soup knockoff
-
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.
-
Step 2Add potato, onion, broth, salt and pepper to 4qt. slow cooker. Cover and cook on low setting for 6-7 hours.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Other Soups
Category:
Vegetable Soup
Keyword:
#potato
Keyword:
#cheese
Keyword:
#creamy
Keyword:
#chives
Method:
Slow Cooker Crock Pot
Culture:
American
Ingredient:
Potatoes
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