Bennigan's Potato Soup

This is the copycat version of Bennigan’s potato soup, the Irish-themed chain that built its reputation on this very soup before closing most US locations in the late 2000s. The flavor profile that made it famous is the dual-stock approach: ham base mixed with chicken base instead of just one or the other, giving the soup a more complex savory backbone than typical chowder-style potato soups.

The roux is what gives this its signature creamy thickness without needing heavy cream. Equal parts margarine and flour cooked into a paste, then whisked into the boiling stock, creates a velvety body that supports the diced potatoes and clings to the spoon.

Milk goes in last and at low heat. The recipe is explicit about removing from heat once milk is incorporated. Boiling milk-based soups breaks the dairy proteins and you end up with a curdled grainy texture instead of silky cream.

If you can’t find ham and chicken bases, substitute 1 quart of chicken broth and add a small piece of cooked ham diced into the soup for the same flavor result.

Garnish with chopped fresh parsley and serve hot.

Pro Tips

• Use Yukon Gold or russet potatoes. Yukon Golds give creaminess; russets give starch that helps thicken the soup naturally.
• Cook the onions until truly translucent, not just softened. Undercooked onions stay sharp and ruin the soup’s mellow profile.
• Whisk constantly when adding the milk. Pouring milk in slowly without whisking creates lumps that won’t smooth out.
• Don’t boil after adding milk. The recipe is clear about this and skipping the warning gives you broken soup.

Variations

• Add 4 strips of cooked crumbled bacon and 1 cup of grated sharp cheddar for a loaded baked potato soup version.
• Stir in 1 cup of frozen corn kernels in the last 5 minutes for a corn chowder twist.
• Use leeks instead of onions for a more refined, French-leaning flavor.