Soups & Stews
Betty Crocker's loaded baked potato soup delivers the ultimate comfort food experience with its signature crispy cheese topping and velvety, cheesy swirls throughout. This recipe transforms simple ingredients into a restaurant-quality bowl that's perfect for chilly evenings or game day gatherings.
The secret lies in blending roasted potatoes directly into the soup, creating a thick, creamy base that's impossible to resist.
What sets this soup apart is the foolproof technique for achieving that perfect crispy cheese crust on top—no special equipment required. We'll start with sautéed onions and garlic for a solid flavor foundation, then build layers of creaminess with broth, potatoes, and a blend of cheeses.
The result? A soup so rich and satisfying, it'll become your new go-to dinner.
The magic happens when you top each bowl with melted cheese, crispy bacon bits, and a dollop of sour cream. Every spoonful delivers that creamy potato goodness, while the crispy topping adds a satisfying contrast in texture.
This recipe serves six and comes together in about 45 minutes, making it ideal for busy weeknights.
For those looking to customize, we've included variations like adding diced ham or swapping out sour cream for vegan alternatives. Whether you're feeding a family or hosting a small gathering, this loaded baked potato soup delivers restaurant-quality comfort in your own kitchen.
Ingredients for betty crocker loaded baked potato soup
Six simple ingredients create the creamiest, crispiest loaded potato soup you'll ever make.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 ½ cups | Diced, medium-sized preferred |
| Russet Potatoes 🥔 | 3 lbs | Unpeeled, cut into 1-inch cubes |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for best texture |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Crispy Bacon Bits 🥓 | ½ cup | Cooked and crumbled |
| Butter 🧈 | 4 tbsp | Unsalted, for sautéing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish, optional |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
The potatoes are the star here—Russet gives you that perfect fluffy texture. Grab 3 lbs for six servings, but don't peel them first. The skin adds great texture and nutrients. Costco or your local grocery store usually has them in bulk, which saves money. For the bacon bits, Oscar Mayer or Trader Joe's pre-cooked bacon works great if you're short on time. Just make sure it's crispy—no soggy bits allowed. The cheddar? Sharp cheddar is a must for that tangy kick, but any good melting cheese will do.
No sharp cheddar? Monterey Jack or Colby melts beautifully too. Short on bacon? Crispy fried onions add a similar crunch. The broth matters—low-sodium keeps the flavors balanced, but if you're using regular, cut back on the salt. Heavy cream is non-negotiable for that velvety texture, but if you're watching calories, half-and-half works in a pinch. Fresh parsley and green onions are optional but add that restaurant-quality finish. Trader Joe's sells them pre-sliced, which saves time.
This soup tastes even better the next day—make extra if you can. Keeps for 4-5 days in the fridge, and freezes beautifully for up to 3 months. I like to portion it into containers so I can grab a bowl whenever I need comfort food. The crispy cheese topping? Save some for topping individual bowls—that's the magic right there.
Why You'll Love This Recipe
- No-Chop Night: I swear by this trick—just dice the onions and potatoes roughly. The broth does the rest while you’re scrolling through your phone or pretending to fold laundry. (Between us, I’ve made it with pre-minced garlic too.)
- Creamy Without Effort: That heavy cream at the end? It’s the secret weapon. One ladle, a quick stir, and suddenly you’ve got that velvety texture without burning through your patience. Honestly, the first time I skipped it, I nearly cried.
- Leftovers That Beg: This soup tastes better the next day—yes, really. The flavors meld, the potatoes soften just right, and it reheats in minutes. I freeze portions too; dump them straight into a pot with a splash of broth, and boom, dinner’s saved.
- Budget-Friendly Crowd-Pleaser: Russets are cheap, broth stretches forever, and heavy cream makes it feel fancy. I’ve served this at potlucks, game days, and “I’m too tired to cook” nights—no one ever asks what’s in it, just seconds. (My college roommate still talks about it.)
Step-by-step instructions for betty Crocker loaded baked potato soup
Here's how to create the ultimate creamy, cheesy, bacon-loaded potato soup with that perfect crispy top.
Sauté the Aromatics for Flavor Foundation
Melt the 4 tablespoons butter in a large Dutch oven over medium heat. Add the 1.5 cups diced yellow onions and cook for 5 minutes until softened and translucent. This is where all the flavor starts building—don't rush this step or you'll miss that sweet onion depth.
Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. You'll know it's ready when your kitchen smells like a cozy diner. This quick cooking prevents the garlic from burning, which would make the whole soup bitter. Keep the heat at medium—too high and you'll get a burnt taste instead of that aromatic punch.
Build the Potato Base
Add the 3 pounds russet potatoes (cut into 1-inch cubes) to the pot and stir to coat them in the onion-garlic butter mixture. Pour in the 6 cups chicken broth and bring everything to a boil. Once boiling, reduce heat to low, cover, and let it simmer for 15-20 minutes until the potatoes are fork-tender.
Here's the thing—you want the potatoes to break down just enough to create a creamy texture, but not so much that they turn to mush. Test doneness by piercing a potato with a fork—it should slide in easily but still have a little resistance. If they're not quite there, give them another 5 minutes of simmering.
Create the Creamy Cheesy Base
Once the potatoes are tender, remove the pot from heat and let it cool slightly for 5 minutes. This prevents the heavy cream from curdling when you add it. Stir in the 1 cup heavy cream and the 2 cups shredded cheddar cheese until completely melted and smooth.
Here's where the magic happens: the cream adds richness while the cheese creates that perfect cheesy pull. If the mixture looks too thick, add a splash of the cooking liquid to loosen it up. Taste and adjust seasoning with the 1.5 teaspoons salt and 0.5 teaspoon black pepper. You want it to be seasoned like a restaurant-quality soup, not bland homemade.
Add the Loaded Toppings
Return the soup to low heat and stir in the 0.5 cup sour cream and 0.5 cup crispy bacon bits. The sour cream adds that perfect tangy contrast while the bacon bits give you that smoky, salty crunch. Let it heat through for just 2-3 minutes—no longer or the sour cream will curdle. Stir in the 1 tablespoon dried parsley for a fresh finish.
This is the moment that matters: the combination of creamy, cheesy, tangy, and smoky flavors should make your taste buds dance. If you want extra richness, you could add another tablespoon of butter here, but I find this ratio perfect for that loaded potato soup experience. Keep it warm on low heat until ready to serve.
Create the Crispy Top and Serve
Ladle the soup into individual bowls, leaving room at the top. The crispy part is key—sprinkle each serving with about 1 tablespoon of shredded cheddar cheese. For extra crunch, you can also add a few crispy bacon bits on top of each serving.
Broil for 2-3 minutes until the cheese is golden brown and bubbly. Watch it closely—you want that perfect crispy top that contrasts with the creamy soup below. Once golden, remove from the broiler and immediately garnish with the sliced 2 whole green onions. Serve while hot with crusty bread on the side for dipping.
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- Peel Potatoes First: I learned this the hard way—peeling the potatoes before boiling saves you from scrubbing off gummy starch later. Russets hold their shape better when peeled, and the soup won’t turn gluey from raw starch in the broth.
- Sauté Onions Low: Don’t rush the onions. Cook them on medium-low for 8-10 minutes until deep golden, not browned. This builds flavor without burning, and the soup won’t taste bitter when you add the cream later.
- Strain the Broth: After simmering the potatoes in broth, strain out the chunks before blending. This keeps the soup silky smooth—no one likes lumps of potato in their loaded baked potato soup.
- Warm the Cream: Temper the heavy cream by mixing in a splash of hot broth first. Cold cream curdles when poured into the pot, and no one wants a broken soup. Just ¼ cup of hot broth mixed in first does the trick.
Flavor customization for this dish
Spicy Southwest Twist
Transform this classic soup into a fiesta-worthy dish by adding 1 tablespoon chili powder and ½ teaspoon cayenne pepper when sautéing the onions. For extra heat, stir in ½ cup diced green chiles (roasted or fresh) along with the bacon bits.
Top each bowl with ¼ cup crumbled cotija cheese and a dollop of sour cream mixed with 1 teaspoon hot sauce. This version gets a smoky kick from the chiles while keeping the creamy texture intact. 🌶️
Smoky Bacon & Cheese Boost
Elevate the classic topping with extra crispy bacon (use 1 cup instead of ½ cup) and swap the cheddar for a mix of sharp cheddar and smoked gouda (1 cup each). The gouda adds a deep, savory smokiness that pairs perfectly with the bacon.
For an extra touch, sprinkle 1 teaspoon smoked paprika over the broiled cheese topping before serving. This version feels indulgent but still easy to make.
Lighter Vegan Version
Keep the creamy texture without dairy by using 1 cup full-fat coconut milk instead of heavy cream and 2 cups vegan cheddar shreds (like Violife or Daiya). For the crispy topping, use ½ cup nutritional yeast mixed with 1 tablespoon olive oil and broil until golden.
Add ½ cup vegan bacon bits (like Lightlife) and garnish with avocado slices for freshness. This version proves loaded potato soup can be just as satisfying without animal products. 🌱
Ham & Corn Fusion
Add a Southern touch by stirring in 1 cup diced ham with the bacon bits and topping each bowl with ¼ cup corn kernels (fresh, canned, or frozen). For extra richness, fold in 2 tablespoons cream cheese when adding the sour cream.
The ham and corn create a sweet, savory contrast that’s perfect for game day. Serve with a sprinkle of chopped chives for a pop of color and freshness.
Extra Creamy Potato Swirl
For a restaurant-style presentation, blend half of the cooked potatoes with the broth before adding the remaining potatoes. This creates a thicker, swirled base that looks stunning when served. After blending, stir in an extra ¼ cup heavy cream and ½ cup cream cheese for ultra-creamy richness.
Top with a swirl of sour cream mixed with a pinch of smoked salt and extra crispy bacon. The visual appeal makes this version perfect for special occasions.
Herb-Infused Freshness
Brighten up the classic flavor profile by adding 1 tablespoon fresh thyme and 1 tablespoon fresh rosemary (finely chopped) when sautéing the onions. Garnish each bowl with chopped fresh dill or parsley (about 1 tablespoon per serving).
The herbs add a bright, fresh note that cuts through the richness. Pair with a side of crusty sourdough bread for dipping—this version feels lighter but still deeply satisfying. ✨
Nutrition facts
Frequently asked questions
Can I make this soup in a slow cooker?
Sauté your onions and garlic first, then transfer everything (including potatoes and broth) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. Just add the heavy cream and cheese off-heat to prevent curdling. The slow cooker version is perfect for busy days!
What if my soup is too thick or too thin?
For a thicker soup, blend half the cooked potatoes with some broth before adding back to the pot. Too thin? Simmer uncovered for 5-10 minutes to reduce. If needed, stir in 1-2 tablespoons cornstarch mixed with water for instant thickening. The perfect texture should coat a spoon but still be easy to ladle.
How do I store and reheat leftovers?
Store in an airtight container for up to 4-5 days in the fridge or freeze for 3 months. To reheat, warm on the stove over medium-low heat, stirring occasionally. For the crispy topping, add fresh cheese and bacon bits when reheating and broil for 1-2 minutes to restore crispiness. Never microwave—it ruins the texture!
Can I use sweet potatoes instead of russets?
Yes, but the texture will differ. Sweet potatoes add natural sweetness and a slightly firmer bite. Use 2.5 lbs and reduce the heavy cream to ½ cup to balance the sweetness. The soup will be more vibrant but less creamy. For best results, roast sweet potatoes first to concentrate their flavor.
What's the secret to the perfect crispy cheese topping?
The key is using a mix of cheeses (cheddar works best) and broiling just until golden—2-3 minutes max. Use a wire rack on a baking sheet to prevent sogginess. For extra crunch, sprinkle with crushed potato chips or fried onions before broiling. Watch closely—cheese burns faster than it crisps!