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Bennigans Potato Soup Recipe

Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Soup
Servings: 6 people
Author: Amelia


  • 3 pounds potatoes
  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 3/4 cup finely chopped onions
  • 1 tbsp minced garlic
  • 14.5 ounces chicken broth
  • 3 cups milk
  • 1 tsp salt
  • 1/4 tsp pepper


  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup chopped scallions


  • Scrub potatoes in several places and bake for 1 hour or until tender in the preheated oven at 400 degrees. Peel the potatoes when cool down completely.
  • Melt butter in a pot over medium-low heat, add onion and garlic and cook until soft but not brown. Add 3 tablespoons all-purpose flour and cook for 1 minute.
  • Now, add 2/3 of the potatoes and mash with the help of a potato masher. Add milk, broth, salt, and pepper and mix well. Let the soup simmer and keep the consistency you want, stirring occasionally.
  • Taste the soup before serving and add a little more salt and pepper if needed.
  • Cut the remaining potatoes into cubes, add to the soup and stir gently.
  • Pour the soup into a serving bowl, garnish with toppings and serve.