Soups & Stews
Betty Crocker's loaded baked potato soup delivers that creamy, comforting velouté with all the classic toppings—crispy bacon, melted cheese, and a dollop of tangy sour cream.
This recipe transforms humble potatoes into a rich, velvety soup that tastes like a hug in a bowl, perfect for chilly evenings when you crave something hearty yet easy to prepare.
The secret lies in blending cooked potatoes until silky smooth while keeping the broth flavorful, then crowning each serving with all the fixings you'd find on a loaded baked potato.
What sets this soup apart is its balance of textures and flavors—creamy potato base, smoky bacon, sharp cheddar, and cool sour cream that cuts through the richness. I’ve simplified the process without sacrificing depth, so you can have a restaurant-quality bowl on the table in under an hour.
The key steps are sautéing onions and garlic for a fragrant base, simmering potatoes and broth until tender, and blending just enough to achieve that signature velouté consistency.
By the time you’re done, you’ll have a steaming pot of soup where every spoonful delivers that perfect harmony of creamy, cheesy, and slightly smoky notes. The bacon adds a satisfying crunch, while the cheese topping melts into gooey perfection.
This isn’t just soup—it’s a comforting, shareable meal that feels like a warm embrace, especially when paired with crusty bread or a simple green salad.
For those who love modern twists, you can crisp up the bacon in an air fryer for extra crunch or swap the sour cream for vegan alternatives. The recipe scales effortlessly, so it’s ideal for feeding a crowd or prepping leftovers for busy days.
Let’s get started—your taste buds (and your freezer) will thank you.
Ingredients for betty crocker loaded baked potato soup
Creamy potatoes, smoky bacon, and cheesy toppings—this is your ultimate comfort bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Bacon 🥓 | 12 oz | Thick-cut, chopped into bits |
| Yellow Onion 🧅 | 1 whole | Diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Shredded Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for tang |
| Butter 🧈 | 4 tbsp | Unsalted, for sautéing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for garnish |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening (optional) |
The potatoes are the soul of this soup, so grab Russet potatoes—they’re the waxy kind that holds up best to blending. Costco or Walmart usually have them in bulk, and you’ll want about 3 pounds for that velvety texture. Skip the pre-cut bags; peeling and cubing them yourself ensures even cooking. For the bacon, thick-cut is key—it crisps up better and adds that satisfying crunch. I always grab the Oscar Mayer thick-cut at the grocery store, but any good-quality bacon works. The onions and garlic? Basic pantry stuff, but don’t skip the mincing the garlic finely—that’s where the flavor pops.
No bacon? Smoked turkey bacon or even crispy potato chips (yes, really) can work in a pinch, though nothing beats the real deal. Running low on cheddar? Monterey Jack or pepper jack add a nice twist. The heavy cream is non-negotiable for that signature creaminess—half-and-half cuts costs but thins the soup slightly. For a lighter option, Greek yogurt at half the amount works surprisingly well. The flour is just a backup if your soup needs thickening; most of the time, the potatoes and cream do the job. And if you’re prepping ahead, cook the bacon and set it aside—it keeps crispy for days in the fridge.
This soup tastes even better the next day—3-4 days in the fridge is prime real estate. For leftovers, I love reheating it in the microwave with a splash of milk or broth to keep it creamy. Freezes beautifully too—up to 3 months—just thaw overnight in the fridge. The bacon and cheese toppings are best added fresh, so save those until serving. And if you’re feeding a crowd, double the batch—this soup disappears fast.
Why You'll Love This Recipe
- Fewer Ingredients, Bigger Flavor: I swear by this recipe because it delivers restaurant-quality taste with just five key ingredients—no fancy pantry staples needed. That crispy bacon crunch mixed into creamy potatoes? All you’re doing is boiling, blending, and baking. Honestly, the onion and garlic base does 80% of the flavor work for you.
- Crowd-Pleaser Every Time: Between us, this soup is the one dish I make when friends drop by unexpectedly. The rich broth and cheesy topper (if you add it) make it feel special, but it’s foolproof—even my picky teenage nephew finishes his bowl. I’ll be real: I’ve served it at game nights, potlucks, and lazy Sundays, and no one’s ever turned it down.
- Leftovers That Taste Better: Here’s what sold me—the soup actually improves the second day. The flavors meld overnight, and the texture gets even creamier. I double the batch on Sundays, freeze half, and reheat it for quick weeknight dinners. No sad, watery leftovers here; just pure, comforting goodness.
- Budget-Friendly Comfort: Russet potatoes and bacon stretch this recipe into a full meal without breaking the bank. A single pack of bacon adds depth, while the onions and garlic bulk it up for next to nothing. Between us, this is my go-to when I’m pinching pennies but still want something hearty and satisfying—no sad, overpriced takeout here.
Step-by-step instructions for creamy loaded baked potato soup
This soup delivers restaurant-style richness with a velvety texture and all the classic loaded potato flavors.
Cook the Bacon Until Crispy
Place the 12 oz bacon in a large Dutch oven over medium heat. Cook for 10-12 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. Real talk: don't rush this step—crispy bacon makes all the difference in flavor.
Once crisp, remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot—it's where all the flavor lives. If you have more than ¼ cup of fat, you can drain off the excess to prevent a greasy soup, but I like to keep it all for extra richness.
Sauté Onions and Garlic in Bacon Fat
Reduce the heat to medium-low and add the 1 whole yellow onion (diced small) to the Dutch oven. Cook for 5-6 minutes, stirring occasionally, until the onions are soft and translucent—they should look almost see-through when you cut into one.
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. Here's the thing—garlic burns fast, so keep an eye on it. You want it to smell amazing, not bitter. Once it's golden and aromatic, sprinkle in the 1 tbsp all-purpose flour and stir for 1 minute to remove any raw flour taste.
Build the Creamy Base
Add the 3 lb russet potatoes (cubed evenly) to the pot and stir to coat them in the bacon-onion mixture. Pour in the 6 cups chicken broth and bring everything to a gentle boil. Once boiling, reduce heat to low, cover, and let it simmer for 20-25 minutes until the potatoes are fork-tender and easily pierced with a knife.
After the potatoes are tender, stir in the 1 cup heavy cream and 1.5 tsp salt. Let the soup simmer uncovered for another 5 minutes to let the flavors meld. The soup should now be smooth and velvety—if it's too thick, add a splash of warm water or broth to reach your desired consistency.
Finish with Cheese and Sour Cream
Remove the pot from heat and stir in the 1.5 cups shredded sharp cheddar cheese until fully melted and smooth. The cheese should disappear completely, creating a rich, creamy texture. If you're worried about separation, whisk vigorously as you add the cheese.
Finally, stir in the 0.5 cup sour cream and 0.5 tsp black pepper. The sour cream adds that perfect tangy contrast to the creamy base. Taste and adjust seasoning if needed—sometimes the bacon adds extra saltiness, so go easy with any additional salt.
Serve with Crispy Toppings
Ladle the soup into bowls and top each serving with the crispy bacon bits and 2 tbsp fresh chives. The chives add a bright, fresh finish that cuts through the richness. Serve immediately while the soup is hot and the toppings are still crispy—this is when it's at its best.
For extra indulgence, you can also add a dollop of extra sour cream or a sprinkle of extra cheddar on top. This soup tastes even better the next day, so make extra if you can—it reheats beautifully on the stove with a splash of broth or water to loosen it up.
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- USE COLD POTATOES: I learned this the hard way—peeling and dicing potatoes right after washing leads to a mushy soup. Instead, cut them into ½-inch cubes, then soak in ice water for 10 minutes before draining. The cold shock keeps them from breaking down too fast in the broth.
- CRISPY BACON FIRST: Cook the bacon until it’s deep golden, not just brown—think 8-10 minutes over medium heat. Drain on paper towels, but save that fat. It’s the non-negotiable base for flavor, and skipping the extra crisp adds a greasy, not savory, note.
- SIMMER NOT BOIL: After adding broth and potatoes, keep the heat at a gentle simmer—you should see tiny bubbles, not a rolling boil. Boiling turns potatoes to mush faster, and you’ll end up with a gluey soup instead of creamy texture.
- GARLIC AFTER SIMMERING: My grandmother swore by this, and she was right: Add minced garlic after the potatoes have softened, not at the start. A quick 30-second cook at the end preserves its sweetness instead of burning it into bitterness. (Yes, even if you’re impatient like me.)
Dietary considerations for this recipe
Dairy-Free Delight
Swap the heavy cream for full-fat coconut milk (1 cup) and use vegan sharp cheddar like Violife or Daiya for a creamy, dairy-free version. The coconut milk adds richness, while the vegan cheese melts beautifully. For extra tang, stir in ½ cup unsweetened almond yogurt instead of sour cream. 🌱
Gluten-Free Adjustments
This recipe is naturally gluten-free, but if you're using flour to thicken, opt for gluten-free all-purpose flour like Bob's Red Mill 1-to-1. Ensure your chicken broth is also gluten-free, as some brands contain hidden wheat.
The rest of the ingredients—potatoes, bacon, and cheese—are typically gluten-free, but always double-check labels. ✨
Lower-Carb Option
Reduce the potatoes to 2 lbs and add 1 cup cauliflower florets to the pot when simmering for a lighter texture. Use cream cheese (½ cup) instead of heavy cream for a lower-carb creaminess.
Top with avocado slices and skip the extra bread—this keeps carbs in check while maintaining that loaded potato vibe. 🥑
Lactose-Friendly Fixes
For lactose sensitivity, replace the heavy cream with lactose-free half-and-half (1 cup) and use lactose-free cheddar like Green Valley Organics. The sour cream can be swapped for lactose-free sour cream (like Breakstone's) without sacrificing tang. The soup stays creamy and delicious! 💛
Protein-Packed Boost
Add 1 lb cooked chicken breast (diced) or 1 can black beans (drained) to the pot when simmering for extra protein. For a meaty twist, crumble ½ lb cooked ground turkey into the soup before serving. These additions keep the soup hearty and satisfying while balancing the richness. 💪
Nutrition facts
Frequently asked questions
Can I make this soup without blending the potatoes?
For a rustic texture, skip blending and simply mash the cooked potatoes directly in the pot with a potato masher. You'll get a heartier, chunkier soup that still delivers all the creamy, cheesy goodness—just with more texture. The bacon fat and broth will still create that rich base, though the consistency will be thicker and more substantial.
How do I prevent the soup from getting too greasy?
If you're worried about excess bacon fat, drain off all but ¼ cup of the rendered fat after cooking the bacon. For extra insurance, skim any surface fat that rises while the soup simmers. If the soup still tastes too rich, stir in a splash of warm milk or broth to lighten it up. The key is balance—you want flavor, not grease!
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat, stirring occasionally and adding a splash of warm broth or water to prevent thickening. Avoid microwaving without stirring, as it can create a skin. For extra creaminess, stir in 1-2 tbsp milk or cream while reheating. Leftovers taste even better the next day—just add fresh crispy bacon and chives when serving.
Can I make this soup in a slow cooker?
Yes! Cook the bacon separately, then sauté the onions and garlic in a skillet. Add everything (potatoes, broth, cream) to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Stir in cheese and sour cream off-heat. The slow cooker method makes this even more convenient for busy days—just add toppings before serving.
Why did my cheese separate?
Cheese separation happens when the soup is too hot or acidic. To fix it, whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer for 2 minutes. For prevention, stir the cheese into the warm (not boiling) soup and whisk vigorously. If using pre-shredded cheese, opt for freshly grated—it melts more smoothly.