Soups & Stews
Betty Crocker's baked potato soup recipe delivers the ultimate comfort in a single pot—creamy, cheesy, and topped with golden, crispy potato skins. This classic recipe transforms humble potatoes into a velvety, satisfying soup that's become a household staple, especially on chilly evenings.
The secret lies in blending perfectly cooked potatoes with a rich broth and cheese, then baking until the top develops that irresistible crispy crust.
What sets this recipe apart is the balance of textures—silky soup beneath a crackling cheese crust that adds a satisfying crunch with every spoonful. I've refined this version to ensure the soup remains creamy without being heavy, while the crispy top stays perfectly golden.
The process is straightforward: boil, blend, bake, and broil, with minimal prep time but maximum flavor impact.
By the time you're done, you'll have a steaming bowl of soup that tastes like a hug from Betty Crocker herself—warm, comforting, and packed with that nostalgic flavor we all love.
The creamy potato base is rich enough to satisfy, while the crispy cheese topping adds a delightful contrast that makes this soup unforgettable.
Serve with extra bacon bits, green onions, or a dollop of sour cream for added texture and flavor. This recipe is perfect for family dinners, potlucks, or whenever you crave that classic comfort food feeling. Let's get started on creating this timeless favorite!
Ingredients for betty crocker baked potato soup
Six ingredients make this creamy soup unforgettable—potatoes, cheese, and that magical crispy top.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for best texture |
| Butter 🧈 | 4 tbsp | Unsalted, cubed |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Green Onions 🧅 | ¼ cup | Sliced for garnish |
| Bacon Bits 🥓 | ¼ cup | Cooked, for topping |
The potatoes are the heart of this soup. Russet potatoes are ideal—they're starchy and hold their shape when boiled. Grab a 3-pound bag from the grocery store; organic is nice but not required. Peel them first (the skins can make the soup gummy), then cut into even 1-inch cubes. Even cooking ensures a silky texture. Pro tip: Soak the peeled potatoes in cold water for 10 minutes before boiling to remove excess starch—this keeps the soup from getting too thick. For extra flavor, toss the cubed potatoes in a little olive oil before boiling.
No sharp cheddar? Monterey Jack or Colby work in a pinch, though they won't be as bold. The heavy cream is non-negotiable here—light cream or half-and-half will make the soup taste watery. Short on sour cream? Greek yogurt at half the amount adds tang without curdling. The bacon bits can be swapped for crispy fried onions or extra green onions if you're avoiding meat. For the garlic, fresh is best, but if you're in a rush, jarred minced garlic works (just drain it well). The flour and milk combo is your secret weapon for that ultra-smooth texture—don't skip it!
This soup tastes even better the next day, so make a double batch if you're feeding a crowd. Store leftovers in an airtight container for 4-5 days in the fridge. The crispy top? It's best eaten fresh, so reheat just before serving. Freeze the soup (without the crispy topping) for up to 3 months. To reheat, warm on the stove over medium-low heat, stirring often. If it gets too thick, add a splash of milk or broth. For serving, I like to add extra bacon bits and green onions right before eating—that's where all the flavor lives.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping, no peeling, just toss in the diced Russets and broth, let them simmer. The potatoes break down into that dreamy, creamy texture all on their own, and honestly? That’s half the battle won.
- Creamy Cheese Hug: Between us, the combo of heavy cream and sharp cheddar is ridiculously good—like a warm, velvety blanket for your taste buds. The sour cream swirl at the end? That’s the secret weapon that turns it from “soup” to “oh my god, pass the bread.”
- Game for Any Day: I make this for lazy Sundays, post-game hangovers, and even potlucks (yes, even on a Tuesday night). Freeze leftovers in portions—just reheat with a splash of milk, and it’s like you’re eating fresh. My kids ask for it more than pizza, and that’s saying something.
- Budget Win: Russets and chicken broth are cheap staples, and a bag of cheddar stretches for multiple servings. I’ll be real: this soup costs me less than takeout but feels like a fancy meal. Plus, the leftovers? They’re my secret weapon for “I have nothing for dinner” nights.
Step-by-step instructions for Betty Crocker's baked potato soup
Here's how to create that legendary cheesy, crisp-topped soup with creamy perfection every time.
Cook the Potatoes Until Fork-Tender
In a large Dutch oven, melt the 4 tablespoons butter over medium heat. Add the 3 lb peeled and cubed russet potatoes and cook for 5 minutes, stirring occasionally, until lightly browned in spots. This helps develop flavor before we add liquid.
Pour in the 4 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until the potatoes are fork-tender and easily pierced. You'll know they're ready when they collapse slightly under gentle pressure - this ensures they'll mash perfectly in the next step. Real talk: Don't skip this simmering time or your soup will be watery and underdeveloped in flavor.
Create the Creamy Sauce Base
While the potatoes cook, make a simple roux in a small saucepan. Melt the 2 tablespoons all-purpose flour in 2 tablespoons butter over medium heat for 1-2 minutes, stirring constantly until smooth and bubbly. This prevents lumps and creates the perfect thickening agent.
Gradually whisk in the 0.5 cup milk and 1 cup heavy cream, cooking for 3-4 minutes until the mixture thickens to a pudding-like consistency. Remove from heat and stir in the 1.5 teaspoons salt and 0.5 teaspoon black pepper. The sauce should coat the back of a spoon - if it's too thick, add 1 tablespoon water to adjust. This creamy base is what transforms ordinary potato soup into something extraordinary.
Combine and Simmer the Soup
Using an immersion blender (or carefully transferring to a blender), purée the cooked potatoes directly in the Dutch oven until completely smooth. This step is crucial for that signature creamy texture. Return the puréed potatoes to the pot and stir in the creamy sauce mixture you just prepared.
Add the 2 minced garlic cloves and simmer over low heat for 10 minutes, stirring occasionally. The soup should be hot but not boiling - this gentle cooking prevents the cream from curdling. Taste and adjust seasoning if needed. I promise you'll want to taste it now, but resist the urge to serve it yet - we're building that crispy cheesy top next.
Build the Cheesy Crisp-Top
Spoon the hot soup into individual oven-safe bowls, leaving room at the top for the cheese topping. Sprinkle each bowl evenly with ⅓ cup shredded cheddar cheese and 1 tablespoon bacon bits. The cheese should be visible through the soup - this is what creates that golden, crispy crust.
Broil on high for 3-5 minutes until the cheese is deep golden brown and bubbling vigorously. Watch carefully - it goes from perfect to burnt quickly. The top should be crisp enough to crack slightly when you run a spoon through it. This is the moment that matters: the contrast between creamy soup and crispy cheese is what makes this recipe legendary.
Finish and Serve
Let the soups rest for 2 minutes after broiling - this allows the cheese to set slightly. Stir in the 0.5 cup sour cream and 0.25 cup sliced green onions just before serving. The sour cream adds that perfect tangy contrast to the rich flavors, while the green onions bring freshness.
Serve immediately with extra bacon bits and shredded cheddar cheese on the side for those who want to customize their topping. Each bowl should have that perfect balance of creamy potato, rich cheese, and crispy top. Don't skip the crispy cheese - it's what makes this Betty Crocker classic stand out from basic potato soup recipes.
Pro Tips For Making Betty Crocker Baked Potato Soup
- Parboil the Potatoes: I learned this the hard way—skipping the parboil leads to a gummy mess. Cut the Russets into ½-inch chunks, boil them for exactly 5 minutes (yes, with skins on), then drain. This jumpstarts the cooking and keeps the texture creamy, not gluey.
- Use Full-Fat Cream: The recipe might call for reduced-fat, but trust me: heavy cream is non-negotiable here. It’s what makes the soup velvety, not just thin. If you’re watching calories, stir in a splash of sour cream at the end instead—it’ll still feel rich.
- Melt the Cheese Slowly: After adding the heavy cream, turn the heat to low and let the shredded cheddar melt gradually. Dumping it in hot and stirring aggressively turns it into a clumpy nightmare. A minute of gentle simmering = smooth, stretchy cheese.
- Save the Starch Water: Don’t pour out that potato water after parboiling—strain it and reserve ½ cup. Stirring a splash back into the soup after blending adds body and cuts through the richness of the cream. It’s the difference between “meh” and “oh yeah.”
Flavor customization for this recipe
Creamy vs. Chunky
For a classic Betty Crocker-style texture, blend the potatoes until completely smooth for that signature velvety consistency. But if you prefer rustic texture, leave some chunks by only blending half the potatoes. I like using an immersion blender for partial blending—just pulse until you reach your desired texture.
For extra heartiness, stir in ½ cup diced ham or ½ cup cooked bacon after blending. 🥔
Cheese Variations
Swap the cheddar for Monterey Jack for a milder, creamier melt or use Gruyère for nutty depth. For a vegetarian option, try vegan cheddar shreds (like Miyoko's) and use coconut milk instead of heavy cream.
The key is using 2 cups total cheese—just adjust the blend to match your preferred flavor profile.
Spicy Kick Options
Add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika to the soup base for warmth. For heat lovers, stir in 1 tablespoon hot sauce (like Frank's RedHot) or top with diced jalapeños and sour cream.
I like adding a pinch of cayenne to the crispy cheese topping for an extra spicy crunch. 🌶️
Herb Infusions
Boost the flavor with fresh herbs like thyme or rosemary—add 1 teaspoon dried or 2 sprigs fresh while simmering. For a bright twist, stir in 1 tablespoon fresh chives or 1 teaspoon dried dill at the end.
I often add ½ teaspoon onion powder to the roux for extra depth without overpowering the potatoes.
Protein Add-Ins
Make it a full meal by stirring in 1 cup cooked shredded chicken or ½ cup crumbled sausage after blending. For a lighter option, top with poached eggs or crumbled feta cheese.
I love adding ½ cup cooked lentils for a protein-packed vegetarian version—just simmer them with the potatoes for even flavor distribution.
Dairy-Free Twist
Replace the heavy cream with 1 cup full-fat coconut milk and use vegan butter in the roux. For the crispy topping, mix 1 tablespoon nutritional yeast with the cheese for a cheesy flavor without dairy. The texture will be slightly different but still delicious—just expect a more subtle crispiness. 💛
Nutrition facts
Frequently asked questions
Can I make this soup without an immersion blender?
Transfer the cooked potatoes to a regular blender in batches, blending until completely smooth. Just be careful—hot liquids can cause splattering. Alternatively, mash the potatoes with a potato masher until smooth, then stir vigorously with a whisk to break up any lumps. The texture will be slightly thicker but still delicious.
How do I prevent the cheese topping from getting soggy?
Broil the soup on high heat for just 3-4 minutes until the cheese is golden brown and bubbly. The key is speed—don't over-broil or the top will burn before it crisps. Also, ensure your bowls are oven-safe and leave plenty of room at the top for the cheese to expand and crisp.
Can I make this soup ahead of time?
Yes, but skip the crispy cheese topping until serving. Prepare the soup up to 2 days ahead and store it in an airtight container in the fridge. When ready to serve, reheat gently on the stove, then top with cheese and broil fresh. The crispy texture won't hold up well overnight, but the creamy base tastes even better the next day!
What if my soup is too thick or too thin?
For a thicker soup, stir in 1 tablespoon butter or 2 tablespoons milk at a time until it reaches your desired consistency. If it's too thin, mix 1 tablespoon flour with 2 tablespoons cold water and whisk into the soup while simmering. Adjust gradually—you can always thin it out with broth later if needed.
Is this recipe kid-friendly?
This cheesy, creamy soup is a hit with kids. For picky eaters, serve it without the crispy topping or offer it on the side. You can also blend in extra cheese or add mild toppings like bacon bits or green onions. The smooth texture and familiar flavors make it a comforting choice for little ones.