Soups & Stews
Betty Crocker's cream of potato soup delivers that velvety, comforting texture we all crave—rich, creamy, and packed with herby depth that makes every spoonful feel like a hug.
The secret lies in blending roasted potatoes for natural sweetness with a precise roux that thickens without breaking, while fresh herbs elevate it beyond the canned version. I've perfected this recipe over years of testing, ensuring it stays true to the classic while accommodating modern preferences for lighter ingredients.
What sets this version apart is the foolproof technique that guarantees smoothness without lumps, even when using real potatoes instead of the mix. The soup develops a golden, aromatic crust when simmered properly, while a touch of mustard adds brightness that cuts through the creaminess.
Whether you're making it from scratch or using the Betty Crocker mix as a shortcut, the result is restaurant-quality in your own kitchen.
The final product is silky smooth with just the right thickness—creamy enough to coat your spoon but light enough to sip easily. Topped with crispy bacon bits, fresh chives, or a swirl of sour cream, it becomes a meal that feels indulgent yet balanced.
This is the kind of soup that warms you up on chilly days while keeping prep simple—30 minutes from start to finish.
Perfect for weeknight dinners, holiday gatherings, or meal prep, this recipe scales effortlessly. The herby depth comes from carefully balanced seasonings, ensuring every bowl tastes like it was made with love. Let's get cooking—your taste buds will thank you.
Ingredients for betty crocker cream of potato soup
Six ingredients create the velvety base—potatoes, butter, and herbs transform into restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 4 cloves | Peeled, finely minced |
| Russet Potatoes 🥔 | 3 lbs | Peeled, cut into 1-inch cubes |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux formation |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Dijon Mustard 🍯 | 1 tbsp | For subtle brightness |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Fresh Thyme Leaves 🌿 | ½ tsp | Or 1/4 tsp dried thyme |
| Fresh Chives 🌱 | ¼ cup | Chopped, for garnish |
| Heavy Cream 🥛 | ½ cup | For final creaminess |
| Crispy Cooked Bacon 🥓 | ½ cup | Chopped, for topping |
| Sour Cream 🥛 | ¼ cup | Optional, for serving |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The potatoes are the heart of this soup, so choose firm, starchy russets—they roast beautifully and break down smoothly. Whole Foods or Trader Joe's carry perfect ones year-round, but any grocery store's russets work. Skip the reds or Yukon Golds—they turn gummy. For extra sweetness, roast half the potatoes at 425°F for 25 minutes before blending. The butter matters too: Plugrá or Land O'Lakes unsalted give the best flavor, but any cold, cubed butter will do. Measure your flour precisely—this isn't a baking recipe where you eyeball it.
No fresh thyme? Dried works at one-third the amount, but it won't have that same bright aroma. Short on time? Betty Crocker's cream of potato mix cuts prep by half—just add your roasted potatoes and fresh herbs. The mustard is non-negotiable for that classic tang, but if you're sensitive to heat, swap in Dijon-style yellow mustard. For the broth, Swanson or Pacific Foods low-sodium options work perfectly. The bacon bits? Oscar Mayer or local butcher's crispy bacon adds that smoky crunch that makes it feel special.
This soup tastes even better the next day—3-4 days in the fridge, 3 months frozen. Portion into containers with a layer of plastic wrap pressed against the surface to prevent a skin. For meal prep, freeze the base without toppings—they can be added fresh when reheating. Garnish with chives and a swirl of sour cream right before serving, or keep it simple with a crack of black pepper. Leftovers reheat beautifully—just warm gently on the stove with a splash of milk to restore creaminess.
Why You'll Love This Recipe
- Here’s what sold me: the roux (butter + flour) makes it rich and velvety, but you don’t need to fuss over heavy cream. The potatoes break down into that perfect thick texture—silky on the tongue, never gluey.
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no extra bowls, no messy transfers. Just sauté onions and garlic in butter, toss in diced potatoes, sprinkle flour, add broth, and let it simmer. That’s it. No stress.
- Creamy Without Heavy Lifting: Here’s what sold me: the roux (butter + flour) makes it rich and velvety, but you don’t need to fuss over heavy cream. The potatoes break down into that perfect thick texture—silky on the tongue, never gluey.
- Weeknight to Potluck Hero: Between us, this soup is my go-to for lazy Mondays and holiday gatherings. Double the batch, freeze half, and you’ve got a backup for when company drops by. Serve it with crusty bread or crackers—no one will guess it’s this unfussy.
Step-by-step instructions for Betty Crocker cream of potato soup
Transform simple russet potatoes into velvety, herby perfection with this foolproof method.
Sauté Aromatics for Flavor Foundation
Melt the 0.75 cup unsalted butter in a large Dutch oven over medium heat. Add the 1 whole diced yellow onions and cook for 5 minutes until softened and translucent. Here's the thing—don't rush this step. You want the onions to caramelize slightly at the edges for deeper flavor.
Add the 4 cloves finely minced garlic and 0.5 tsp fresh thyme leaves, stirring constantly for 30 seconds until fragrant. The thyme will infuse the soup with an earthy aroma that pairs beautifully with the potatoes. If you notice the garlic starts to brown too quickly, reduce the heat slightly to medium-low—burnt garlic tastes bitter and overpowers the delicate potato flavor.
Build the Roux for Creamy Texture
Sprinkle the 0.5 cup all-purpose flour over the onions and garlic, stirring vigorously with a wooden spoon for 1-2 minutes until the mixture forms a smooth, pale roux. This should look like wet sand with no visible flour clumps. The roux is the secret to that silky texture—if you rush it, you'll end up with a gritty soup instead of velvety perfection.
Cook the roux for another 2 minutes until it turns a light golden color. This step is crucial—it removes the raw flour taste and adds a subtle nutty depth. If you smell a toasty aroma, that's perfect. Immediately pour in the 6 cups chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and let it cook for 5 minutes to cook out any remaining flour taste.
Cook the Potatoes Until Fork-Tender
Add the 3 lbs peeled, 1-inch cubed russet potatoes to the broth mixture. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to medium-low, cover partially, and let the potatoes simmer for 15-20 minutes until they're fork-tender with just a hint of resistance.
Real talk: Don't skip checking for doneness. You want them soft enough to mash slightly with a fork but still holding their shape. If they're too mushy, your soup will be watery. Here's a pro tip—I like to test one potato by mashing it slightly with a fork in a small bowl. If it breaks down completely, leave them in for another 5 minutes.
Finish with Creamy Elements
Remove the pot from heat and stir in the 1.5 cups whole milk, 1 tbsp Dijon mustard, and 1.5 tsp diamond crystal kosher salt. The mustard adds a subtle tang that cuts through the richness of the milk and butter. Use an immersion blender to purée the soup until completely smooth, stopping to scrape down the sides as needed. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Return the soup to the pot and stir in the 0.5 cup heavy cream and 0.5 tsp freshly cracked black pepper. Simmer gently for 3-4 minutes—just enough to heat through without breaking the cream. The soup should be thick enough to coat the back of a spoon but still flow smoothly. If it's too thick, whisk in 1-2 tablespoons of hot chicken broth to reach your desired consistency.
Garnish and Serve Warm
Ladle the soup into bowls and top each serving with 0.5 cup chopped crispy cooked bacon and 0.25 cup chopped fresh chives. The bacon adds a smoky contrast to the creamy soup, while the chives bring a fresh, oniony brightness. For an extra touch of richness, dollop 0.25 cup sour cream on top just before serving—it adds a lovely contrast in temperature and texture.
Serve immediately while hot. The soup should be thick, velvety, and packed with layers of flavor—the creamy potato base, herby thyme, tangy mustard, and smoky bacon. Each spoonful should melt in your mouth with that perfect balance of comfort and sophistication. Leftovers keep well in the refrigerator for 3-4 days, though I doubt they'll last that long!
Pro Tips For Making Betty Crocker Cream Of Potato Soup
- Cook Onions Low and Slow: The Betty Crocker recipe wants those onions soft and sweet, not crispy or bitter. Simmer them in the butter for at least 8-10 minutes—yes, even if you’re impatient—until they’re translucent and just starting to caramelize at the edges. Skipping this step means your soup will taste raw and sharp, no matter how long you simmer later.
- Peel Potatoes After Cooking: Russets are stubborn, and peeling them raw is a hassle. Boil or steam them whole first (even if the recipe says to dice them raw), then peel under running water—the skins slide off like magic. I learned this the hard way after spending 20 minutes scrubbing stubborn potato flesh off my peeler.
- Whisk Flour Like Your Life Depends on It: When you’re making that roux with butter and flour, don’t just dump it in. Whisk vigorously over medium heat for 2-3 minutes until it’s a uniform, pale golden paste—no lumps, no spots. I used to rush this, and my soup always ended up with a weird, grainy texture. Trust me, this is the thing that matters most.
- Strain the Soup—Then Strain Again: The recipe might not say it, but blending soup and then straining it through a fine-mesh sieve makes a real difference. It’s extra work, but the result is silky, not chunky. If you’re lazy (I know, I know), at least blend it longer than you think you need to—your future self will thank you.
Common mistakes when making this dish
Overcooking Potatoes
Potatoes are the soul of this soup, so overcooking them turns your creamy masterpiece into a mushy disaster. I’ve seen this happen when people ignore the 15-20 minute simmer time and let the potatoes break down completely. The result?
A watery, gluey soup that clumps when blended. Instead, test one potato with a fork—it should mash slightly but still hold its shape. If it falls apart, reduce simmer time by 5 minutes next batch. 🥔
Skipping the Roux Step
The roux isn’t just flour and butter—it’s the secret to that velvety texture. I’ve made this soup both ways, and skipping it leads to a thin, grainy mess. Whisk the 0.5 cup flour into the butter until it’s a smooth, pale paste (about 2 minutes
If you rush this, you’ll end up with flour clumps that turn into gritty bits in your soup. Pro tip: Use a wooden spoon to scrape the bottom of the pot constantly—this ensures even cooking. 🧈 Pouring all the broth at once can dilute the flavor and thin the soup. I’ve learned the hard way—adding the 6 cups broth gradually while stirring prevents lumps and maintains thickness. Start with half, simmer for 5 minutes, then add the rest. This also gives the roux time to fully cook out that raw flour taste. If your soup turns out too thin, simmer uncovered for 5-10 minutes to reduce it naturally. ⚡ Garlic burns faster than you think, and once it’s brown, it turns bitter. I’ve ruined batches by walking away for just a minute while sautéing the 4 cloves minced garlic. Keep the heat at medium-low and stir constantly for only 30 seconds. If you smell a nutty aroma, that’s perfect—if you smell smoke, start over. Fresh garlic should add brightness, not overpower the creamy potato base. 🧄 The 1 tbsp Dijon mustard isn’t just for flavor—it balances the richness of the milk and butter. I’ve made this mistake by omitting it, and the soup tasted flat. The mustard adds a subtle tang that cuts through the creaminess, making each spoonful more dynamic. If you’re sensitive to heat, use yellow mustard instead—it’s milder but still effective. Trust me, this small ingredient makes a big difference. 🍯 Lumps in your soup are a dead giveaway that you didn’t blend enough. I’ve seen this happen when people rush the blending step or use a blender that isn’t powerful enough. For the smoothest texture, use an immersion blender and blend in batches, scraping the sides constantly. If you’re using a countertop blender, fill it only halfway to avoid splattering. The goal is a soup so silky it coats your spoon like liquid velvet. 💫Adding Liquid Too Fast
Burning the Garlic
Ignoring the Mustard
Not Blending Thoroughly
Nutrition facts
Frequently asked questions
Can I make this soup without fresh potatoes?
For a quicker version, use 2 (10.5 oz) cans of potato soup mix (like Betty Crocker's) instead of fresh potatoes. Just follow the package instructions, then add the 1.5 cups milk, 0.5 cup heavy cream, and 1 tbsp Dijon mustard at the end. The texture will be slightly thinner but still delicious. For extra richness, stir in 1/2 cup sour cream at the end.
How do I make this soup vegan?
Swap the butter for 0.75 cup vegan butter or olive oil, use vegetable broth instead of chicken, and replace the milk with unsweetened almond milk or coconut milk. For creaminess, add 0.5 cup full-fat coconut cream at the end. Boost flavor with an extra 0.5 tsp garlic powder and 0.25 tsp onion powder since you're missing the meaty depth. The result is still velvety and satisfying!
Why did my soup turn out too thick?
This usually happens when you overcook the potatoes or don't add enough liquid. To fix it, whisk in 1-2 tablespoons of hot broth or milk at a time until you reach the perfect consistency. For prevention, simmer the potatoes for exactly 15-20 minutes (no longer) and measure your liquids precisely. If you're using the Betty Crocker mix, follow the package instructions for liquid amounts.
Can I prepare this soup ahead of time?
Yes! This soup actually tastes better the next day. Let it cool completely, then store in an airtight container in the fridge for up to 4 days. For freezing, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of milk to restore creaminess. The flavors meld beautifully over time!
What's the best way to reheat leftovers?
Gently reheat on the stove over low-medium heat, stirring frequently to prevent scorching. Add 1-2 tablespoons of milk or broth if the soup seems too thick. For microwave reheating, use 50% power for 1-2 minutes, stirring halfway. Always reheat just until hot through—overheating can break the cream and make the soup separate.