Bennigan's Potato Soup Recipe
Do you love creamy, hearty soups that warm your soul? This Bennigan's Potato Soup Recipe is perfect for you.
Ingredients
- 4 large potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
- Chopped green onions for garnish
Instructions
Cook the onions and garlic
- In a large pot, melt butter over medium heat. Add onions and garlic, cook until soft.
Add flour
- Sprinkle flour over the onions and garlic. Stir well to form a roux for thickening.
Add potatoes and broth
- Add diced potatoes and broth to the pot. Stir and bring to a boil.
Simmer until potatoes are soft
- Reduce heat to medium-low. Cover and simmer for 15–20 minutes until potatoes are tender.
Blend the soup (optional)
- For a smooth texture, use an immersion blender or regular blender to puree some or all of the soup.
Add cream and cheese
- Stir in heavy cream and shredded cheddar cheese. Mix until cheese melts and soup is creamy.
Add sour cream
- Add sour cream to the soup. Stir until fully combined and smooth.
Season the soup
- Add salt, black pepper, and paprika. Adjust seasonings to taste.
Simmer briefly
- Let the soup simmer for 5 more minutes to combine all flavors.
Serve and garnish
- Ladle soup into bowls. Sprinkle with chopped green onions and extra cheese if desired.
Notes
- Use Yukon gold potatoes for a creamy texture.
- For thicker soup, mash a few potatoes in the pot before adding cream.
- Add cooked bacon bits for extra flavor.
- Adjust salt and pepper according to taste.
- Don’t boil after adding cream to avoid curdling.