Bennigan's Loaded Potato Soup Recipe: Smoky Paprika and Celery Crown Crunch

Bennigan’s Loaded Potato Soup delivers that iconic restaurant flavor at home—creamy, smoky, and topped with crispy bacon, celery crowns, and melted cheese. The secret lies in slow-simmered broth infused with paprika and garlic, creating a rich base that’s impossible to resist.

I’ve perfected this recipe to capture the exact balance of savory, smoky, and slightly tangy notes that make it legendary.

The magic starts with a deep, aromatic broth made from chicken stock, potatoes, and a blend of spices including smoked paprika and thyme. As it simmers, the flavors meld into a velvety texture that’s both comforting and deeply satisfying.

This isn’t your average potato soup—it’s a restaurant-quality dish that’s surprisingly easy to recreate with standard kitchen tools.

Once the soup reaches its creamy perfection, it’s time for the toppings: crispy bacon bits, celery crowns (or celery salt for a quick shortcut), and a generous dollop of sour cream. The contrast between the warm, creamy soup and the cool, crunchy toppings is what makes this dish unforgettable.

Every spoonful delivers layers of flavor that transport you straight to your favorite Bennigan’s table.

This recipe is designed to be adaptable—whether you’re using air-fried celery crowns for extra crunch or keeping it simple with store-bought toppings. The result is a bowl of soup that’s hearty, indulgent, and perfect for sharing (or finishing yourself). Let’s get cooking!

Ingredients for bennigan's loaded potato soup

Sixteen ingredients that capture Bennigan's iconic smoky, creamy, crunchy magic at home.

The smoked paprika is non-negotiable—it's what gives this soup that signature Bennigan's smokiness. Penzeys or the bulk section at Whole Foods have the best quality, but any smoked paprika will work. For the bacon, thick-cut from Costco is my go-to—it crisps up perfectly and adds that irresistible crunch. The potatoes should be Russet (or Yukon Gold if you prefer creamier texture), and peeling them first saves time. If you're using fresh thyme, double-check the stems—sometimes they hide in the bunch and make the soup bitter.

No smoked paprika? Substitute 1 tbsp regular paprika plus 1/2 tsp liquid smoke—it's not identical, but gets you close. Running low on heavy cream? Half-and-half works in a pinch, though it won't be as rich. For the celery crowns, Trader Joe's pre-made ones are a lifesaver, but if you're feeling fancy, slice celery into thin rounds and air-fry until crispy. The bacon can be pre-cooked from the deli section (check for no added sugars), but homemade always tastes better. And if you're avoiding dairy, coconut cream replaces the heavy cream, though the texture will be lighter.

This soup tastes even better the next day—make a double batch and freeze half. Store leftovers in the fridge for 4-5 days, covered tightly. For freezing, portion into containers with a little extra broth to prevent a skin from forming. The bacon and celery crowns can be prepped ahead and stored separately in the fridge for 3 days. Pro tip: Reheat gently on the stove—microwaving can make the cream separate. Serve with extra celery salt on the side for that Bennigan's touch.

Step-by-step instructions for Bennigan's loaded potato soup

Here's how to recreate that signature Bennigan's flavor at home—rich, smoky, and topped perfectly.

In a large Dutch oven, cook the 8 oz bacon over medium heat until it's golden and crispy, about 10-12 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain, leaving the rendered fat in the pot.

Reduce the heat to medium-low and add the 1 whole diced yellow onions and 4 whole diced celery stalks. Cook for 5-6 minutes, stirring occasionally, until the onions soften and the celery becomes tender. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. Here's where the magic begins—you're building that deep, savory base.

Stir in the 2 tbsp smoked paprika, 1 tbsp dried thyme, 2 tsp salt, and 0.5 tsp black pepper. Let the spices toast in the bacon fat for 30 seconds to release their aromas—this step makes all the difference in that Bennigan's smokiness.

Add the 3 lb cubed russet potatoes and stir to coat them evenly with the spiced bacon fat. Pour in the 6 cups chicken stock, making sure all the potatoes are submerged. Bring the mixture to a gentle boil over high heat, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are fork-tender and easily pierced with a knife.

Once the potatoes are tender, stir in the 1 cup whole milk and 1 cup heavy cream. Let the soup simmer uncovered for 5-7 minutes until it thickens slightly and the flavors meld together. Taste and adjust seasoning—you might need a pinch more salt or pepper to balance the richness.

Here's the thing—don't rush this step. The cream needs time to infuse and create that velvety texture. You'll know it's ready when the soup coats the back of a spoon smoothly. If it's too thick, whisk in a splash of hot chicken stock to reach your desired consistency.

Ladle the soup into bowls and top each serving with ¼ cup of the chopped crispy bacon, 2 tablespoons of the 1 cup shredded cheddar cheese, and a dollop of 1 cup sour cream. Sprinkle with 1 tbsp celery salt for that signature Bennigan's celery crown crunch—this is the secret to that iconic topping.

For extra authenticity, broil the celery salt topping under the broiler for 1-2 minutes until it's lightly toasted and crispy. Serve immediately while the cheese melts slightly and the toppings are at their best. This soup is all about that perfect balance of creamy, smoky, and crunchy—every bite should deliver all three.

Common mistakes when making this dish

Overcooking the Potatoes

Potatoes are the soul of this soup, and overcooking them turns your creamy masterpiece into a mushy disaster. I’ve seen it happen—potatoes that break apart like wet cardboard. The key is 20-25 minutes of simmering until they’re fork-tender but still hold their shape.

Test one early by piercing it with a knife—if it slides in easily but doesn’t fall apart, it’s perfect. 🥔

Skipping the Spice Toast

That 30-second spice toast in the bacon fat is what gives Bennigan’s soup its signature smoky depth. Skipping it means your soup will taste flat and lack that restaurant-quality aroma. Let those spices bloom—it’s where the magic happens. I promise, you’ll notice the difference immediately. 🌶️

Using Low-Quality Stock

Cheap, salty, or low-quality chicken stock ruins everything. The broth is the foundation, and if it’s weak or overly seasoned, your soup will taste off-balance. I always use low-sodium homemade stock or a high-quality brand like Pacific Foods.

The extra effort makes a world of difference in the final flavor.

Adding Dairy Too Early

Stirring in the heavy cream and milk before the potatoes are fully cooked causes the soup to curdle. The dairy needs to be added at the end, when the potatoes are tender and the soup is simmering gently.

This ensures a silky texture instead of a lumpy mess. Patience here is key!

Neglecting the Bacon Fat

That rendered bacon fat is liquid gold—don’t drain it! It’s packed with flavor that infuses the onions, celery, and spices. Skimping on this step means your soup will taste bland. Use every drop of that fat, and your soup will have that rich, savory depth that makes it irresistible. 🥓

Overlooking the Celery Crown

The celery crown topping is what makes this soup iconic. Using just celery salt is a shortcut, but for the full Bennigan’s experience, crispy celery crowns are a must.

If you’re short on time, air-fry celery slices for 5-7 minutes at 375°F until crispy. Trust me, the crunch is worth the effort!

Frequently asked questions