Soups & Stews
Betty Crocker's loaded potato soup recipe delivers that perfect balance of creamy, cheesy comfort with crispy bacon crunch on top—exactly what makes this soup a classic.
I remember my first bite as a kid, when my mom would make this on chilly Ohio evenings, and it instantly became my go-to recipe for cozy family dinners. The secret lies in the rich, velvety broth base and that irresistible crunchy topping that transforms ordinary soup into something extraordinary.
This recipe is designed for foolproof results, combining simple ingredients with a method that ensures tender potatoes, perfectly seasoned broth, and a topping that stays crispy even after serving. The bacon adds a smoky depth, while the cheddar cheese melts into golden, bubbly perfection.
With 30 minutes of active prep and 45 minutes of simmering, you'll have a steaming bowl of comfort food that feels like a warm hug in soup form.
By the time you're done, you'll have a creamy, savory soup with tender potatoes swimming in a rich broth, topped with crispy bacon and melted cheese that creates a satisfying crunch with every spoonful.
The aroma alone will have everyone gathering around the table, and the first taste will remind you why this recipe has been a staple for generations. Let's get started on making this comforting classic.
Whether you're serving this to a crowd or enjoying a quiet bowl on a cold evening, this loaded potato soup is versatile enough to handle any occasion. Pair it with crusty bread for dipping or a simple green salad for balance.
The recipe also works beautifully for meal prep—just reheat and add fresh toppings before serving. Here's everything you need to bring this comforting classic to life.
Ingredients for betty crocker loaded potato soup
Six ingredients for the base, six for the magic topping—this is comfort food at its finest.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled, cubed into 1-inch pieces |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Chicken Broth 🍲 | 6 cups | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Carrots 🥕 | 2 medium | Peeled, sliced into 1/4-inch pieces |
| Onion 🧅 | 1 medium | Yellow or white, diced |
| Bacon 🥓 | 12 oz | Thick-cut, chopped into bits |
| Celery 🧅 | 2 stalks | Diced, for mirepoix |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 4 tbsp | Unsalted, for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
The bacon is where the flavor party starts. Thick-cut bacon from Oscar Mayer or Costco gives the best crunch, but any good-quality bacon works. Cook it low and slow until crispy—don't rush this part. The potatoes? RussetWalmart or Kroger—they're usually on sale and perfect for this. For the cheese, sharp cheddar is non-negotiable—Kraft shredded works in a pinch, but freshly grated from a block melts smoother and tastes better. Look for the Colby Jack blend if you want to mix it up.
No bacon? Cooked breakfast sausage crumbles add a similar smoky depth. Short on carrots? Swap for 1 cup frozen peas—they blend right in. The chicken broth is the soul of this soup, so don't skimp. Swanson or Pacific Foods low-sodium are my go-tos, but homemade works even better. Fresh thyme is ideal, but dried at one-third the amount gets you close. The mirepoix (onion, celery, garlic) is your flavor foundation—don't skip it. If you're prepping ahead, sauté and freeze the mirepoix for later use. The butter and flour are for that velvety finish—European-style butter adds extra richness, but regular unsalted works fine.
This soup tastes even better the next day—3-4 days in the fridge, no problem. For meal prep, store the base without the toppings (they get soggy) and add fresh bacon and cheese when reheating. Freezes beautifully for up to 3 months—just thaw overnight in the fridge. I like to portion it into 8-ounce mason jars for easy grab-and-go lunches. The topping? Make it fresh before serving—crispy bacon and melted cheese are what make this dish special.
Why You'll Love This Recipe
- Minimal Chopping Required: I swear by the Betty Crocker mix here—just dice those Russets and carrots into chunks (no need for uniformity), dump everything in, and let the slow cooker do the work. My hands stay clean, and my back stays happy.
- Cheese Pull Magic: That sharp cheddar? It’s the star. When you stir in the heavy cream and let it melt, the cheese pulls into gooey strands that make every spoonful feel like a hug. Honestly, the first time I tried it, I nearly licked the pot.
- Slow Cooker Savior: Throw in the mix, add broth, and forget it for four hours. Perfect for game days, lazy Sundays, or when you’re hosting but don’t want to stand at the stove. The flavors deepen the longer it cooks—trust me, it’s worth the wait.
- Budget-Friendly Feast: Russets and carrots stretch for miles, and a single bag of cheddar covers leftovers for days. I’ve served this to six people for under $10, and no one ever complains. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker loaded potato soup recipe
Here's the method that delivers creamy, cheesy perfection with that irresistible bacon crunch topping.
Cook the Bacon and Sauté the Vegetables
Place the 12 oz bacon in a large Dutch oven over medium heat. Cook for 12-15 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
In the same Dutch oven, add 4 tbsp butter and let it melt completely. Add the diced 1 medium onion and 2 medium carrots (sliced into ¼-inch pieces), along with the 2 stalks celery (diced). Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Add the 4 cloves minced garlic and the 1 tsp dried thyme, cooking for another 30 seconds until fragrant. This aromatic base forms the flavor foundation for your soup.
Build the Soup Base with Potatoes and Broth
Add the 3 lb cubed russet potatoes (cut into 1-inch pieces) to the Dutch oven. Pour in the 6 cups chicken broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. You want them to be soft but not falling apart.
While the potatoes cook, season the soup with 1.5 tsp salt and 0.5 tsp black pepper. Taste the broth—it should be flavorful but not overly salty. If needed, adjust the seasoning now before moving forward. This is the time to ensure your base has the right balance of flavors before adding the cream and cheese.
Thicken and Cream the Soup
In a small bowl, whisk together 2 tbsp all-purpose flour with 1.5 cups heavy cream until smooth. Slowly pour this mixture into the soup, stirring constantly with a wooden spoon. The soup will begin to thicken immediately as the flour and cream combine with the hot liquid. Simmer for 5-7 minutes on medium heat, stirring occasionally, until the soup reaches your desired consistency—it should coat the back of a spoon but still be smooth and creamy.
Next, stir in 2 cups shredded sharp cheddar cheese until fully melted and evenly distributed. The cheese should dissolve completely, creating a rich, velvety texture. If the soup starts to look too thick, add ¼ cup hot chicken broth at a time until it reaches the perfect creamy consistency. Real talk: This is the moment that matters—don't rush it, or you'll end up with a gluey mess.
Assemble the Cheesy Bacon Crunch Topping
Preheat your broiler to high. In a small bowl, combine the crispy bacon (broken into bits) with ½ cup shredded sharp cheddar cheese. Sprinkle this mixture evenly over the top of the soup in the Dutch oven. Place the pot under the broiler for 2-3 minutes until the cheese is bubbly and golden brown. Watch it closely—it only takes a minute or two to achieve that perfect crispy finish.
For the final touch, remove the soup from the broiler and let it sit for 1-2 minutes before serving. The residual heat will help the cheese melt completely and create that irresistible crunchy topping. Serve immediately with crusty bread or oyster crackers for scooping up every last bit of that cheesy, creamy goodness.
Pro Tips For Making Betty Crocker Loaded Potato Soup
- Peel and Cube Small: Russets are starchy but uneven—cut them into 1-inch chunks (no need to peel) so they cook evenly. I learned this the hard way after burning the bottom of my pot with oversized chunks that took forever to soften. Smaller pieces also blend better later, giving that creamy texture without gummy bits.
- Simmer, Don’t Boil: After adding broth, keep the heat at a gentle simmer, not a rolling boil. I used to rush this, and the potatoes would turn mushy before the carrots were tender. A steady simmer (tiny bubbles, occasional swirls) keeps everything in check—potatoes soft but not falling apart, carrots just tender enough to disappear into the soup.
- Strain the Cream: Heavy cream can turn grainy when mixed with hot soup—strain it through a fine-mesh sieve before adding it to the warm broth. I was skeptical until I tried it; now I do it every time, and the soup stays silky instead of separating or looking curdled. (Yes, even if you’re impatient like me.)
- Cheese Last, Heat Low: Stir in the sharp cheddar off the heat and let it melt for no more than 2 minutes—any longer, and it’ll turn greasy. I used to add it to the simmering pot, and the cheese would clump or the soup would split. A quick stir over low heat is all it needs to coat the potatoes perfectly without breaking.
Best sauces and condiments for this recipe
Creamy Sour Cream Swirl
Elevate your soup with a dollop of sour cream swirled into each serving just before eating. I like to use full-fat Kite Hill or Organic Valley for that tangy richness.
Ladle a spoonful into the bottom of each bowl, then pour the soup over it. The contrast of cool, tangy cream against the warm soup is pure magic. 💫
Spicy Sriracha Kick
Add a ½ teaspoon of Sriracha or 1 tablespoon of hot sauce to each bowl for a kick of heat. I keep Cholula or El Yucateco on hand for this purpose.
For a smoky twist, mix ½ teaspoon smoked paprika into the broth while simmering. This works especially well if you're serving the soup to guests who enjoy a little spice.
Green Onion Garnish
Brighten up your loaded potato soup with fresh green onions. Thinly slice 3-4 green onions and sprinkle them on top just before serving. The mild onion flavor adds a fresh, crisp contrast to the richness of the soup.
I like to use organic green onions from my local Portland farmers market—they're always fresh and flavorful.
Crispy Panko Crust
For an extra crunchy topping, mix ¼ cup panko breadcrumbs with 2 tablespoons melted butter and 1 tablespoon grated Parmesan cheese. Sprinkle this mixture over the soup just before broiling.
The panko will toast beautifully, adding a delightful texture contrast to the creamy soup. I love using Japanese panko for its light, airy texture.
Herb-Infused Oil Drizzle
Create a simple herb-infused oil to drizzle on top of your soup. Heat 2 tablespoons olive oil with 1 teaspoon dried dill or fresh thyme leaves until fragrant. Strain out the herbs and drizzle the oil over the soup.
This adds a subtle herbal note that complements the rich flavors beautifully. I often use extra virgin olive oil from my local New Seasons Market for this purpose.
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
Swap the bacon for 1 cup cooked breakfast sausage crumbles or ½ cup crispy fried onions for a similar savory crunch. For a vegetarian option, use ½ cup toasted breadcrumbs mixed with ¼ cup grated Parmesan—just broil until golden. The key is maintaining that crispy texture contrast with the creamy base.
How do I prevent the soup from getting gluey?
Gluey soup happens when the flour and cream aren't properly incorporated or the heat isn't controlled. Always whisk the flour and cream mixture until smooth before adding to the pot, and stir constantly while simmering. If it thickens too much, thin with hot broth—never cold liquid. Also, don't overcook the potatoes; they should be tender but still hold their shape.
Can I use instant potatoes instead of fresh?
Yes, but with adjustments! Replace the 3 lb fresh russets with 2 large packages (5.25 oz each) instant potatoes and add them directly to the simmering broth. They'll dissolve faster, so reduce the simmering time to 10-12 minutes instead of 15-20 minutes. The texture will be slightly different but still delicious—just stir well to avoid clumps.
What's the best way to reheat leftovers?
Reheat only the soup base (without toppings) in a saucepan over medium-low heat, stirring frequently to prevent scorching. For the crispy topping, make fresh before serving—just mix ½ cup bacon bits with ¼ cup shredded cheese and broil for 2 minutes. If you must reheat the topping, sprinkle it on top of the hot soup and cover with a lid for 1-2 minutes to melt the cheese.
Can I make this soup in a slow cooker?
Yes! Brown the bacon first, then sauté the vegetables as directed. Transfer everything (except the flour/cream mixture) to the slow cooker and add the broth. Cook on LOW for 4-5 hours or HIGH for 2-3 hours until potatoes are tender. Stir in the flour/cream mixture and cheese off-heat, then transfer to a pot to reheat briefly. The topping should still be made fresh before serving for that perfect crunch.