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Copycat Bennigan's Potato Soup (Easy Home Version)
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- #71462
This knock off recipe for Bennigan's potato soup tastes just like they used to serve at the restaurant!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 pounds starchy baking potatoes, scrubbed clean
1 tablespoon butter or margarine
1 1/2 cup onions, finely chopped
2 tablespoons fresh garlic, minced
1 can (14.5 ounce size) chicken broth
3 cups low-fat milk or whole milk
1 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
Toppings
shredded Colby cheese, garnish (optional)
crumbled bacon, garnish (optional)
chopped scallions, garnish (optional)
directions
Preheat oven to 400 degrees F.
Poke potatoes with a fork several times and bake 1 hour or until tender when pierced.
Let cool slightly, and when you can touch them without burning your fingers, peel potatoes.
Melt butter in a large stockpot over medium-low heat.
Add onions and garlic, cover and let sweat 10 minutes, or until soft but not brown.
Add 2/3 of the potatoes and mash using a potato masher right in the pot.
Add chicken broth, milk, and season to taste with salt and pepper.
Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a boil), stirring occasionally.
Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through.
Ladle into serving bowls and garnish with any or all of the optional toppings.
added by
maren
nutrition data
278 calories, 4 grams fat, 51 grams carbohydrates, 11 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
October 27, 2013
To cut the cooking time down I microwaved the potatoes and that worked fine. I think you could even use something like frozen hash brown potatoes and this would turn out good. I used 2% milk with about 1/2 cup of it being replaced with heavy cream for a little extra density.
October 4, 2009
Made this soup tonight for dinner. Quite tasty...my husband gave it a thumbs up. We had a couple smoked pork ribs left in the frig so I added some of the meat to the soup. Nice flavor