Soups & Stews
Betty Crocker's baked potato soup delivers that creamy, comforting texture we all crave—just like grandma used to make. The secret lies in blending perfectly cooked potatoes until silky smooth, then finishing with a rich, velvety broth that feels like a warm hug in a bowl.
I've perfected this recipe to stay true to the classic while adding a crispy cheese topping that takes it to the next level.
What sets this apart is the balance of ingredients: creamy sour cream, savory bacon, and tender potatoes create a harmonious blend that's both hearty and smooth. The soup simmers gently to develop deep, comforting flavors without losing that signature creamy consistency.
And that crispy cheese topping? It's the game-changer that turns an ordinary bowl into something truly special.
By the time you're done, you'll have a soup that's rich enough to satisfy but light enough to enjoy any day of the week. The velvety texture coats every spoonful, while the crispy topping adds just the right amount of crunch.
This is comfort food at its finest—perfect for chilly evenings or when you need a taste of home.
Serve it with crusty bread to soak up every last drop of that creamy goodness. The recipe scales easily, so you can make a big batch for family gatherings or meal prep for the week. Let's get started on creating this classic Betty Crocker favorite.
Ingredients for betty crocker baked potato soup
Creamy potatoes, crispy bacon, and velvety cheese—just the right ingredients for this comforting classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for velvety texture |
| Sour Cream 🥛 | 1 cup | For extra creaminess |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Bacon 🥓 | 8 oz | Cooked crispy, chopped |
| Yellow Onion 🧅 | 1 whole | Diced finely |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar preferred |
| Butter 🧈 | 4 tbsp | Unsalted, for cooking |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | For subtle earthiness |
| Crushed Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
The potatoes are the heart of this soup, so pick firm, russets—they hold up better when blending. Costco or Trader Joe's usually have the best selection, or check the organic bins at Whole Foods if you're feeling fancy. For the bacon, thick-cut from Applegate cooks up crispier and adds more flavor. The cheddar? Sharp cheddar from a block melts smoother than pre-shredded—trust me, it makes all the difference. If you're short on time, frozen cubed potatoes work in a pinch, but fresh is always better.
No heavy cream? Full-fat Greek yogurt or coconut milk works in a pinch, though the texture won't be quite as rich. Out of sour cream? Plain Greek yogurt at half the amount adds tanginess. The bacon can be turkey bacon if you're avoiding pork, but it won't have the same smoky flavor. For the cheese topping, Pepper Jack or Monterey Jack adds a nice kick. If you're watching calories, reduce the cheese by 1/4 cup and add extra bacon for crunch. The broth? Homemade is ideal, but store-bought low-sodium works too.
This soup tastes even better the next day—make a double batch for leftovers. Keeps in the fridge for 4-5 days in an airtight container. For the crispy topping, assemble it right before serving so it stays crunchy. Freeze portions without the topping for up to 3 months—just add fresh cheese when reheating. Serve with crusty bread or oyster crackers for the full experience.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping boards, no extra dishes. Just peel those Russets, toss in the broth and bacon, and let the slow simmer do the work. The creamy finish? That’s where the heavy cream and sour cream swoop in like flavor angels.
- Bacon-Cream Dream Team: Between us, the crispy bacon bits mixed into that velvety potato broth are everything. The smoky saltiness cuts through the richness, and the sour cream adds that tangy finish that makes you want to lick the bowl. It’s the kind of combo that turns a simple meal into a moment.
- Leftovers That Don’t Suck: Honestly, this soup only gets better the next day. The flavors meld, the texture thickens just right, and it reheats like a dream. I make a double batch on Sundays—my kids take it to school, and I eat the rest for lunch. No sad, watery leftovers here.
- Budget-Friendly Luxury: Russets and chicken broth are cheap, but this tastes like a fancy restaurant dish. The heavy cream and sour cream make it feel indulgent without breaking the bank. It’s the kind of recipe that proves you don’t need a gourmet kitchen to make something special.
Step-by-step instructions for Betty Crocker's baked potato soup
Here's how to create that signature creamy texture and crispy topping everyone loves.
🍳 Step 1: Cook the Bacon and Sauté Aromatics
In a large Dutch oven, cook the 8 oz bacon over medium heat until crispy and golden brown, about 8-10 minutes. Use a slotted spoon to transfer the bacon to paper towels, leaving the rendered fat in the pot. This bacon fat becomes the flavor base for your soup.
Reduce the heat to medium-low and add 4 tbsp butter. Toss in the finely diced 1 whole yellow onion and cook for 5-6 minutes until softened and translucent. Add the 4 minced garlic cloves and the 1 tsp dried thyme, cooking for another 30 seconds until fragrant. The onions should be tender but not browned—this prevents bitterness in your soup.
🍳 Step 2: Simmer Potatoes in Broth Until Fork-Tender
Add the 3 lb peeled and cubed russet potatoes and the 6 cups chicken broth to the pot. Bring to a boil, then reduce heat to medium-low and let it simmer uncovered for 15-20 minutes, stirring occasionally. You'll know they're ready when a knife slides in easily with just slight resistance.
Here's the thing—don't rush this step. The potatoes need to break down completely so they blend smoothly later. If they're still firm after 20 minutes, cover and simmer another 5-10 minutes. The goal is silky texture, not chunky potato pieces.
🥘 Step 3: Blend Until Velvety Smooth
Use an immersion blender to blend the soup directly in the pot until completely smooth. Work in batches if needed, blending until no potato lumps remain. For the creamiest texture, I like to blend about half the soup first, then mix it back in with the remaining portion. This ensures even consistency throughout.
If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches (don't fill beyond the max line). Blend until completely smooth, then return to the pot. The soup should be completely free of lumps—this is what gives that restaurant-quality velvety texture.
🍳 Step 4: Add Cream and Cheese for Richness
Return the pot to medium heat and stir in the 1.5 cups heavy cream and 1 cup sour cream. Let it warm through for 2-3 minutes—just until the cream begins to thicken but doesn't curdle. Add the 2 cups shredded cheddar cheese and stir until completely melted and smooth.
Season with the 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp crushed red pepper flakes. Taste and adjust seasoning—you might need a bit more salt since we're using low-sodium broth. The soup should be rich, creamy, and perfectly seasoned with just a hint of heat from the red pepper flakes.
🔥 Step 5: Top with Crispy Bacon and Serve Warm
Ladle the soup into bowls and top each serving with 2 tablespoons of the crispy bacon you reserved earlier. For extra crunch, I like to sprinkle with additional shredded cheddar cheese. The contrast between the creamy soup and crispy topping is what makes this dish so satisfying.
Serve immediately while the soup is hot and the bacon is still crisp. The creamy texture comes from the combination of heavy cream, sour cream, and perfectly cooked potatoes. Each spoonful should be smooth, rich, and packed with that classic baked potato flavor you love.
Pro Tips For Making Betty Crocker Baked Potato Soup
- CUT BACON LOW AND SLOW: I learned this the hard way—crispy bacon is great, but burnt edges in soup? Not so much. Cook the bacon on medium-low heat until just golden, not blackened, and drain it on paper towels to remove excess grease. That grease will make your soup richer, but too much turns it greasy.
- PARCHMENT WRAP THE POTATOES: Skip the boiling water mess: Wrap whole Russets in foil with a bit of broth, then bake at 425°F for 45 minutes before mashing. This keeps them fluffy and saves you from peeling skins off boiled potatoes later—trust me, your fingers will thank you.
- TEMPEST THE CREAM LAST: Heavy cream and sour cream curdle if they hit hot soup. After simmering potatoes and broth, turn off the heat and stir in the cream off the stove. If you’re worried, mix a ladle of hot soup into the cream first to temper it—no one likes lumpy soup.
- USE COLD MASHED POTATOES: I used to mash hot potatoes straight into the pot, and the soup always turned gluey. Let the mashed potatoes cool slightly before adding them to the broth—just 10 minutes makes a real difference in texture. Cold potatoes blend smoother and thicken the soup properly.
Health benefits of this dish
Creamy Comfort Boost
This soup delivers a protein-packed punch with bacon and cheese that keeps you full for hours. The 8 oz bacon adds 16 grams of protein per serving, while the 2 cups cheddar cheese contributes 14 grams more.
That's a total of 30 grams of protein per bowl—perfect for muscle recovery or a satisfying lunch. 💪
Potassium Powerhouse
Russet potatoes are a potassium-rich superfood, and this recipe highlights their benefits. A 3 lb serving provides over 3,000mg of potassium—that's 67% of your daily needs—helping regulate blood pressure and support heart health.
The creamy texture makes it easy to enjoy this heart-healthy nutrient without noticing the veggie content.
Healthy Fats for Satiety
The 1.5 cups heavy cream and 1 cup sour cream provide rich, satisfying fats that keep you full longer. While these ingredients are calorie-dense, they're essential for that velvety texture we all love.
For a lighter version, swap half the heavy cream for Greek yogurt—you'll still get creaminess with fewer calories while adding extra protein.
Low-Sodium Advantage
Using low-sodium chicken broth keeps this soup heart-friendly while maintaining flavor. The recipe calls for 6 cups, which typically contains less than 300mg sodium—about 13% of your daily limit.
You can further reduce sodium by omitting the crushed red pepper flakes or using no-salt-added bacon without sacrificing taste. 🧂
Fiber from Potatoes
Don't let the creamy appearance fool you—this soup contains fiber from the potatoes. A 3 lb serving provides 12 grams of fiber, which supports digestion and helps stabilize blood sugar.
The blending process preserves this fiber while creating that smooth texture. For even more fiber, consider adding ½ cup cooked lentils to the soup base before blending.
Calcium from Cheese
The 2 cups shredded cheddar deliver 50% of your daily calcium needs per serving. Calcium is crucial for bone health, and this recipe makes it easy to meet your requirements through a comforting meal.
For those watching calcium intake, reduce the cheese to 1 cup and boost flavor with an extra ½ tsp garlic powder or ½ tsp smoked paprika.
Nutrition facts
Frequently asked questions
Why does my baked potato soup turn out lumpy?
Lumpy texture usually means the potatoes weren't cooked long enough before blending. Always simmer cubed russet potatoes for 15-20 minutes until fork-tender before blending. For extra smoothness, blend half first, then mix back in with the remaining portion. Never rush this step—proper cooking time is key to that velvety texture!
Can I make this soup without heavy cream?
For a lighter version, replace half the heavy cream with Greek yogurt or coconut milk. The soup will still be creamy but with fewer calories. If you're avoiding dairy entirely, use 1 cup full-fat coconut cream instead of both creams for richness. The flavor won't be identical, but it'll still be delicious.
How do I prevent the cheese topping from getting soggy?
Assemble the topping right before serving—don't add it while the soup is still hot. Use shredded cheese from a block (not pre-shredded) as it melts better. For extra crunch, sprinkle with crushed potato chips or toasted breadcrumbs on top of the cheese before broiling for 2-3 minutes at 375°F.
Can I freeze this soup?
Yes, but freeze it without the cheese topping. Let the soup cool completely, then transfer to airtight containers. It keeps well for 3 months. When reheating, add fresh cheese topping and crispy bacon to restore the best texture. For best results, thaw overnight in the fridge before reheating gently on the stove.
What's the secret to making it taste like restaurant-quality?
The magic is in the bacon fat and proper seasoning. Cook the bacon until deep golden brown (not just pink) and leave the fat in the pot. Season with freshly ground black pepper and a pinch of smoked paprika for depth. Don't skip the 15-minute simmer time—this develops the flavors. The crispy bacon topping is non-negotiable for that restaurant touch!