BENNIGAN'S BAKED POTATO SOUP KNOCKOFF
I have been trying to replicate their soup for some time now and this recipe is spot on.
Provided by Melissa Turner
Categories Other Main Dishes
Time 7h20m
Number Of Ingredients 10
Steps:
- 1. In 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.
- 2. Add potato, onion, broth, salt and pepper to 4qt. slow cooker. Cover and cook on low setting for 6-7 hours.
- 3. In 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.
COPYCAT BENNIGAN'S POTATO SOUP-LIGHTENED VERSION
Adapted from an old issue of Woman's Day magazine. While I haven't tried this recipe yet, I have eaten the soup at Bennigan's and it is delicious, but very rich. This version attempts to recreate the same flavors, but with some lightened ingredients. The real version surely tastes like it contains cream in it - this replaces cream with milk and there is far less butter. Ok, so this still might not be a diet dish, but is healthier than the full fat version. I might even try using evaporated milk in this. This makes 8 small servings or 4-6 larger ones.
Provided by HeatherFeather
Categories Chowders
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°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 & 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.
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