Soups & Stews
Betty Crocker's loaded potato soup recipe delivers the creamy, cheesy comfort food we all crave—especially when crisp autumn air makes warm meals essential. 🔥 I first made this version after years of testing store-bought soup mixes that never quite hit the mark, and this method ensures velvety texture and rich flavor without shortcuts.
The secret lies in slow-cooked potatoes and a proper roux that thickens the broth beautifully while keeping it smooth.
This recipe serves 4-6 people and takes just under an hour, making it perfect for weeknight dinners or holiday gatherings. We start with Yukon Gold potatoes boiled until tender, then blend them into the broth for that signature creamy consistency.
The slow simmer develops deep, savory flavors while keeping the soup light enough to pair with crispy bacon bits and melted cheese on top.
What makes this version special is the balance of textures—creamy soup base, crispy bacon, melted cheddar, and fresh green onions. The recipe includes traditional stovetop instructions but also offers Instant Pot and slow cooker adaptations for busy cooks.
Each bowl is packed with flavor and topped with all the fixings for that restaurant-style finish.
Whether you're feeding a family or hosting friends, this loaded potato soup delivers restaurant-quality comfort food at home. The rich, velvety broth and crispy toppings make every spoonful satisfying. Let's get cooking!
Ingredients for betty crocker loaded potato soup
Sixteen ingredients transform into velvety, cheesy loaded potato soup that rivals restaurant versions.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Peeled, cut into 1-inch cubes |
| Celery Stalks 🧅 | 3 whole | Diced, about 1 cup |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Butter 🧈 | ½ cup | Unsalted, cold for roux |
| All-Purpose Flour 🌾 | ¼ cup | For smooth roux |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged preferred |
| Bacon 🥓 | 8 oz | Cooked crisp, chopped |
| Green Onions 🌱 | ¼ cup | Sliced, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Bay Leaves 🍃 | 2 whole | Removed before serving |
The Yukon Gold potatoes are the foundation—their creamy texture makes all the difference. Look for firm, unblemished tubers at Whole Foods or your local grocery store's produce section. The bacon should be thick-cut for crispy bits; Oscar Mayer or Applegate brands work well. For the cheddar, aged sharp cheddar (like Cabot) melts best. Don't use pre-shredded cheese—the anti-caking agents make it grainy. The flour needs to be all-purpose, not self-rising, to avoid altering the texture. Fresh thyme and bay leaves elevate the broth's depth, but dried works in a pinch.
No Yukon Golds? Russet potatoes work fine—they're starchy and hold up well to blending. Short on bacon? Cooked ham or turkey bacon adds similar richness. The chicken broth can be low-sodium bouillon powder mixed with water if needed. For the roux, butter and flour in equal parts create the perfect velvety base. If you prefer a lighter soup, reduce the heavy cream to ½ cup and add ½ cup milk. The green onions can be swapped for chives if that's what you have on hand. Always taste as you go—adjust salt gradually to avoid over-seasoning.
This soup keeps beautifully—3-4 days in the fridge or 3 months frozen. For freezing, cool completely first. The bacon and cheese toppings should be added fresh after reheating to maintain crispness. Portion into individual containers for easy lunches. The flavor actually improves after the first day as the potatoes absorb the broth. Store the bacon and cheese separately until ready to serve for maximum freshness.
Why You'll Love This Recipe
- Here’s what sold me: the roux made from butter and flour gives it that rich texture, but it’s not heavy or greasy. The garlic cloves? Oh, they caramelize just enough to add depth without overpowering—like a warm hug in soup form.
- One-Pot Magic: I swear by this recipe because it’s literally just chop, simmer, and serve—no extra pots, no fuss. Those Yukon Golds soften perfectly in the broth while the celery and onion mellow into the background, so you’re not stuck dicing for hours.
- Creamy Without Guilt: Here’s what sold me: the roux made from butter and flour gives it that rich texture, but it’s not heavy or greasy. The garlic cloves? Oh, they caramelize just enough to add depth without overpowering—like a warm hug in soup form.
- Weeknight & Meal Prep: Between us, this is my go-to when I need something hearty but don’t want to slave over it. Double the batch, freeze half, and boom—you’ve got a ready-to-reheat lunch for lazy days. (Yes, even on a Tuesday night.)
Step-by-step instructions for betty Crocker's loaded potato soup
Here's the method for a perfectly creamy, cheesy potato soup that delivers restaurant-quality flavor at home.
🔥 Step 1: Cook the Bacon and Sauté the Aromatics
In a large Dutch oven, cook the 8 oz bacon over medium heat until crispy and the fat renders out—about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels, leaving the fat in the pot. Here's the thing—this rendered bacon fat is the flavor foundation of your soup.
In the same pot, add 0.5 cup butter and let it melt. Add the 1 whole yellow onion and 3 whole celery stalks, diced, along with the 4 cloves garlic cloves, 0.5 tsp dried thyme, and 1.5 tsp salt. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent. You'll smell that aromatic base building—this is where the soup's depth of flavor begins.
🍳 Step 2: Build the Creamy Roux Base
Lower the heat to medium-low and sprinkle in the 0.25 cup all-purpose flour all at once. Stir constantly for 1-2 minutes until the flour and fat combine into a smooth, peanut-butter-like roux. This step is critical—don't rush it or the roux will taste raw and floury. You're looking for a color change to a light golden brown.
Slowly whisk in the 6 cups chicken broth, one ladle at a time, ensuring each addition blends completely before adding more. Bring the mixture to a gentle simmer and let it cook for 5 minutes to cook out the raw flour taste. The soup should now have a velvety texture—this is your creamy base before adding any potatoes.
🥘 Step 3: Add Potatoes and Simmer Until Tender
Add the 2.5 lb Yukon Gold potatoes, cut into 1-inch cubes, along with the 2 whole bay leaves and 0.5 tsp black pepper. Bring the soup back to a boil, then reduce heat to low-medium and let it simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
Here's where attention matters: The potatoes should be soft enough to pierce with a fork but still hold their shape slightly. If they break apart too easily, they'll make the soup watery. Taste the broth—it should be flavorful but not overly salty. If needed, adjust seasoning with additional salt or pepper, but be gentle—you'll be adding more cheese later.
🍽️ Step 4: Finish with Cream and Cheese
Reduce heat to low and stir in the 1 cup heavy cream and the 1.5 cups sharp cheddar cheese, letting the cheese melt completely into the soup. This is the moment that matters: The cream will make the soup luxuriously creamy, while the cheese adds that signature cheesy kick. Stir constantly for 3-4 minutes until the cheese is fully incorporated and the soup reaches your desired creaminess.
Remove the 2 whole bay leaves and stir in the reserved crispy bacon and 0.25 cup green onions. Let the soup sit off heat for 5 minutes to allow the flavors to meld. The cheese should be completely melted with no lumps, and the soup should have a glossy, velvety appearance. If it's too thick, you can thin it with a splash of warm broth or water.
⏰ Step 5: Serve Warm with Toppings
Ladle the soup into bowls and garnish with additional crispy bacon, shredded cheddar cheese, and green onions. Serve immediately while hot—this soup tastes best fresh from the pot. The creamy texture should coat a spoon, and each bite should deliver that perfect balance of cheesy richness, smoky bacon flavor, and tender potato.
Real talk: The soup will continue to thicken slightly as it cools, so don't worry if it looks a bit thin when you first serve it. The residual heat from the bowls will help it reach that ideal creamy consistency. Leftovers keep well in the refrigerator for up to 4 days, though I doubt they'll last that long!
Pro Tips For Making Betty Crocker Loaded Potato Soup
- BOIL POTATOES FIRST: I learned this the hard way—peeling and dicing raw Yukon Golds while they’re still cold is a knife’s worst enemy. Boil them whole for 10 minutes first, then drain and cool before chopping. They’ll slice cleanly, and the soup won’t turn to glue later.
- SWEAT ONIONS LOW: The recipe might say "sauté," but onions burn faster than you think. Cook them on medium-low with a splash of broth until translucent—about 8 minutes. Overheating turns them bitter, and nobody wants that in soup.
- SAVOR THE BROTH: Skip the plain canned broth. Deglaze the pot with a splash of white wine or apple cider after browning the onions—it cuts through the richness and adds depth. Even a cheap bottle makes a difference.
- SKIP THE MASHING: The recipe might call for mashed potatoes, but chunky beats smooth every time. Toss cooked Yukon Golds into the pot whole, then let the broth break them down naturally. You’ll get creamier texture without the gummy aftermath.
Perfect pairings for this betty crocker loaded potato soup
Crusty Bread Pairings
Nothing complements loaded potato soup like a warm, crusty bread to soak up all that creamy goodness. I swear by a baguette from the bakery section at New Seasons Market—its crispy crust and soft interior are perfect for dipping.
For a heartier option, try a sourdough loaf toasted with a smear of garlic butter (mix 2 tbsp softened butter with 1 minced garlic clove and a pinch of salt). The tangy acidity of sourdough cuts through the richness beautifully. 🥖
Crispy Sides
Add a crispy element to balance the soup’s creaminess with roasted potato skins or crispy bacon-wrapped asparagus. For the potato skins, toss 1 lb baby potatoes in 1 tbsp olive oil, 1 tsp paprika, and ½ tsp salt, then roast at 425°F for 30 minutes.
Cut them open, fluff the insides, and top with sour cream and chives. The contrast of creamy soup and crispy skins is pure magic.
Cheesy Breadsticks
Homemade cheesy breadsticks take this meal to the next level. Mix 2 cups all-purpose flour, 1 packet active dry yeast, 1 tsp salt, and 1 tsp sugar, then knead with ¾ cup warm water.
Let rise for 1 hour, then roll into ropes, brush with melted butter, and sprinkle with ½ cup grated Parmesan and ½ cup shredded mozzarella. Bake at 375°F for 12-15 minutes until golden. Serve with marinara for dipping—trust me, your guests will fight over these. 🧀
Light Salad Balance
A crisp arugula salad with a tangy vinaigrette keeps the meal from feeling too heavy. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and ¼ cup crumbled goat cheese.
Add ¼ cup toasted walnuts for crunch. The peppery greens and creamy dressing complement the soup’s richness without overpowering it.
Drink Pairings
For a cozy vibe, pair this soup with a warm spiced apple cider or a dark beer like Guinness. The caramel notes in the cider enhance the soup’s sweetness, while the roasted maltiness of Guinness balances the creaminess.
If you prefer wine, a Chardonnay with buttery notes (like Kim Crawford Sauvignon Blanc) works beautifully. For a non-alcoholic option, try sparkling cranberry juice—the bubbles cut through the richness. 🍷
Topping Bar Ideas
Set up a topping bar with small bowls of crumbled bacon, shredded cheddar, sour cream, green onions, and hot sauce (I love Cholula). Let everyone customize their bowls—this makes it fun for kids and adults alike.
For a smoky twist, add crumbled blue cheese or pickled jalapeños for those who like heat. The interactive element keeps the meal exciting, even if you’re serving leftovers. 🌶️
Nutrition facts
Frequently asked questions
Can I make this loaded potato soup in a slow cooker?
For a slow cooker version, sauté the bacon and aromatics first, then transfer everything (including potatoes) to the slow cooker. Add 1 cup broth to help with the roux, then cook on low for 6-7 hours or high for 3-4 hours. Stir in the heavy cream and cheese at the end, just before serving. The texture will be slightly thicker, so thin with extra broth if needed.
Why does my soup turn out grainy when I blend the potatoes?
Graininess happens when potatoes aren't fully cooked before blending. Always simmer them until fork-tender (15-20 minutes) before blending. For extra smoothness, strain the soup through a fine-mesh sieve after blending. Another trick: Use Yukon Gold potatoes (they blend better than Russets) and avoid overfilling your blender.
Can I substitute the heavy cream for something lighter?
Yes! Replace the 1 cup heavy cream with ½ cup heavy cream + ½ cup whole milk for a lighter version. For dairy-free, use 1 cup full-fat coconut milk (add a pinch of salt to balance flavor). The soup will still be creamy but slightly less rich.
How do I reheat leftovers without making the soup watery?
Reheat gently on the stove over low heat, stirring frequently. For best results, add 1-2 tablespoons of milk or broth to restore creaminess. Never microwave directly—it breaks the emulsion. If the soup thickens too much, stir in extra liquid while warm.
What's the best way to make this soup extra cheesy?
For maximum cheesiness, add ½ cup extra shredded cheese at the end and let it melt into the soup. Top each bowl with an additional ¼ cup cheese before serving. For a smoky kick, swap ½ cup cheddar for Monterey Jack. The key is using freshly shredded cheese—not pre-shredded with anti-caking agents.