Soups & Stews
Betty Crocker's loaded baked potato soup delivers all the cozy comfort of a loaded potato in every creamy, cheesy spoonful—without the hassle of peeling a single spud. 💛 The secret lies in blending perfectly cooked potatoes with rich broth, then swirling in melted cheese and crispy bacon bits for that signature restaurant-style finish. I’ve perfected this recipe to ensure a velvety texture with just the right amount of hearty, savory flavor.
This soup starts with a flavor base of onions, garlic, and celery—what we call the "holy trinity" of comfort food—that simmers until fragrant before adding potatoes and broth. The real magic happens when you stir in the cheese and bacon, creating pockets of gooey, crispy goodness in every bite.
The slow cooking ensures tender potatoes that break down just enough to thicken the soup naturally, without needing heavy cream.
What makes this version stand out is the crispy bacon bits—cooked separately and added at the end so they stay perfectly crunchy. Top with extra cheese, green onions, or a dollop of sour cream for that final touch of indulgence.
It’s the kind of soup that feels like a warm hug on a chilly day, and it’s ready in under an hour.
Whether you’re using a stovetop, slow cooker, or Instant Pot, this recipe adapts easily to your schedule. The result is a bowl of soup so rich and satisfying, it’ll have everyone asking for seconds. Let’s get cooking!
Ingredients for betty crocker loaded baked potato soup
Sixteen ingredients for a soup that tastes like a loaded potato hug—creamy, cheesy, and crispy all at once.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 whole | Diced into small pieces |
| Celery Stalks 🥬 | 3 whole | Trimmed and chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Russet Potatoes 🥔 | 3 lbs | Peeled and cubed |
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, full-fat |
| Sour Cream 🥛 | ½ cup | Full-fat preferred |
| Thick-Cut Bacon 🥓 | 8 oz | Cooked crispy, chopped |
| Green Onions 🧅 | ¼ cup | Sliced thin for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
The potatoes are the soul of this soup. Russet potatoes break down perfectly for that creamy texture, but Yukon Golds work too if you prefer a slightly sweeter flavor. I always grab the 3-pound bag from Kroger—it’s the perfect size for a big batch. For the bacon, thick-cut is non-negotiable—it stays crispy longer. Cook it separately so it doesn’t get soggy in the soup. The cheese matters too: sharp cheddar melts beautifully, but if you’re feeling fancy, mix in some Monterey Jack for extra creaminess. Pro tip: chop the bacon while it’s still hot so it stays crispy when you add it back in.
No chicken broth? Vegetable broth works in a pinch, but the flavor won’t be as rich. Short on heavy cream? Half-and-half or coconut milk keeps it lighter, though it’ll be slightly less decadent. The bacon can be swapped for crispy fried onions if you’re vegetarian, but trust me, the bacon makes it special. For the green onions, fresh is best, but frozen works if you’re in a hurry. The garlic powder is an easy way to boost flavor if you’re not using fresh garlic. And if you’re prepping ahead, cook the bacon and chop the cheese first—they’ll be ready to go when you are.
This soup tastes even better the next day, so make extra. Store it in the fridge for up to 5 days—just stir in a splash of broth or milk if it gets too thick. For freezing, portion it into airtight containers and keep it for up to 3 months. When reheating, go slow on the stove or microwave to keep everything creamy. Top with extra bacon bits and cheese before serving—that’s the magic. Leftovers? Perfect for lunch the next day or freezing for a quick meal later.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally dump-and-bake after chopping the onions, celery, and garlic. No extra pots, no fuss—just toss everything in one pot, let it simmer, and boom. The Russets break down into that creamy, dreamy texture all on their own.
- Cheesy Garlicky Bliss: Between us, the garlic and cheddar (yes, it’s in there) make this soup ridiculously satisfying. That crispy edge on the potatoes? Chef’s kiss. And honestly, the first bowl is always the hardest to stop eating.
- Game for Any Day: This soup is my go-to for lazy Sundays, post-gym refueling, or when I need to feed a crowd without stressing. Double the batch, freeze half—it’s just as good reheated as it is fresh. (Yes, even on a Tuesday night.)
- Budget-Friendly Comfort: Russets and chicken broth stretch to feed four for under $10. The onions and celery add depth without breaking the bank, and leftovers? They’re my secret weapon for quick lunches all week. No takeout needed.
Step-by-step instructions for loaded baked potato soup
Here's how to create that perfect creamy, cheesy, bacon-loaded soup with crispy edges every time.
🔥 Step 1: Cook the Bacon and Sauté the Aromatics
Start by cooking the 8 oz thick-cut bacon in a large pot over medium heat until it's deep golden brown and crispy. I like to use a splatter screen for this step—it keeps my kitchen clean while the bacon renders beautifully. Once crisp, transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving the rendered fat in the pot.
Reduce the heat to medium-low and add the 2 tbsp butter to the bacon fat. Toss in the 1 whole yellow onions and 3 whole celery stalks, chopped into small pieces. Sauté for 5-6 minutes until they soften and become translucent. Add the 4 cloves garlic cloves, minced finely, and cook for another 30 seconds until fragrant. This aromatic base is the flavor foundation of your soup—don't rush it.
🍳 Step 2: Build the Potato Base
Add the 3 lbs russet potatoes, peeled and cubed, to the pot. Pour in the 4 cups chicken broth and bring everything to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes until the potatoes are fork-tender—you should be able to pierce them easily with a fork. Stir occasionally to prevent sticking, especially if the soup starts to look dry.
Here's the thing—if the potatoes are still firm after 20 minutes, keep simmering. I've found russet potatoes can vary in cooking time, so patience here ensures perfect texture. The soup should be thick enough to coat the back of a spoon but still have a bit of body to it.
🥘 Step 3: Create the Creamy Cheese Swirl
Once the potatoes are tender, use an immersion blender to blend half of the soup directly in the pot until smooth. This creates that signature creamy texture without making the entire soup too thin. If you don't have an immersion blender, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, then return it to the pot.
Stir in the 1 cup heavy cream and 2 cups sharp cheddar cheese, shredded, until fully melted and smooth. The cheese should dissolve completely, creating a velvety texture. Taste and adjust seasoning with the 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder as needed. This is where the magic happens—the creamy, cheesy goodness that makes this soup irresistible.
🔥 Step 4: Finish with Crispy Bacon and Sour Cream Swirl
Return the crispy bacon to the pot and stir gently to distribute it throughout the soup. The contrast of the crispy bacon against the creamy soup is what makes this dish so special. Remove the pot from heat and stir in the 0.5 cup sour cream just before serving. This adds that final touch of cool, tangy richness that balances the cheesy flavors.
For that classic loaded potato soup presentation, ladle the soup into bowls and top each serving with a dollop of extra sour cream and a sprinkle of 0.25 cup green onions, sliced thin. The green onions add a fresh pop of color and a subtle onion flavor that ties everything together. Serve immediately while the bacon stays crispy and the soup maintains its perfect temperature.
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- CUT ONIONS SMALLER THAN YOU THINK: I learned this the hard way—big chunks of onion in this soup make it taste like you rushed. Dice the yellow onions into 1/8-inch pieces so they melt right into the broth instead of sitting as chewy bits. (Yes, it takes a few extra minutes, but your spoonfuls will be smoother.)
- PEEL POTATOES AFTER COOKING: Russets are stubborn to peel raw. Boil them whole in salted water for 10 minutes first, then shock in ice water before peeling. The skins slide off cleanly, and you won’t waste time scrubbing dirt out of your sink. (This is the thing that matters most for even texture.)
- DON’T SKIP THE GARLIC TOAST: After sautéing onions and celery, let the garlic cloves sit in the pot for 30 seconds without stirring—just until they’re golden and fragrant. This adds depth that raw garlic never will. (I know, I know, but trust the process.)
- USE FROZEN POTATOES FOR SPEED: If you’re short on time, swap fresh russets for frozen diced potatoes (thawed). They break down just as creamy, and you skip the peeling/boiling step entirely. Just add them with the broth and simmer until tender. (Your future self will thank you.)
Storing and reheating this betty crocker loaded baked potato soup
Fridge Storage Secrets
Let your soup cool to room temperature (about 30 minutes) before transferring to airtight containers—I swear by glass Pyrex with snap-on lids. Store at 40°F or below for up to 5 days.
The flavors actually deepen overnight as the spices meld together. Always leave 1-inch headspace to prevent condensation from making the soup watery. 🥣
Freezer Prep Like a Pro
For maximum freshness, freeze in quart-sized freezer bags (they thaw faster than containers). Portion into 2-cup servings so you can grab just what you need. Press out excess air to prevent freezer burn, and label with the date—this soup stays delicious for 3 months.
I like to add a ¼ cup extra broth to each bag before freezing to prevent dryness when reheating. ❄️
Stovetop Reheating
This is my go-to method because it preserves that creamy texture perfectly. Transfer soup to a pot and heat over medium-low heat for 10-15 minutes, stirring occasionally. Add 2-3 tbsp broth or milk if it thickens too much.
The key is patience—rushing causes separation. Stir in extra bacon bits and cheese just before serving to restore that crispy-cheesy contrast. 🔥
Microwave Magic
For quick meals, microwave individual portions in 2-minute intervals on 50% power, stirring between each. Cover with a damp paper towel to prevent drying. If the soup looks too thick, add 1 tbsp milk or broth and microwave another 30 seconds.
The microwave can make cheese soups greasy, so I always stir vigorously after heating. Top with fresh green onions to brighten the flavor. ✨
Slow Cooker Revival
Transfer frozen soup directly to a 3-4 quart slow cooker> on low for 2-3 hours. This gentle heat keeps the texture smooth without breaking the potatoes down too much.
Stir occasionally and add broth as needed. The slow cooker method is perfect for busy mornings—just press a button and come home to warm, comforting soup. 💫
Garnish Before Serving
Always add fresh toppings after reheating. The crispy bacon and melted cheese lose their magic when reheated, so save those for the final moment. A dollop of sour cream and sprinkle of green onions make all the difference.
For extra richness, drizzle with a little hot honey**> or a dash of smoked paprika for depth. Presentation matters—serve in warm bowls to keep everything creamy. 💛
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, replace the 1 cup heavy cream with ½ cup half-and-half or ½ cup coconut milk for a dairy-free option. The texture will be slightly thinner but still creamy. If you want extra richness without heavy cream, stir in ½ cup sour cream at the end—it adds tangy depth without making the soup too heavy.
Why does my soup get watery after blending?
This happens when you blend too much of the soup or use too much broth. Only blend half the soup to maintain thickness, and reduce the broth slightly if needed. For extra body, mash 1-2 cooked potatoes directly into the pot before blending. The starch from the potatoes naturally thickens the soup as it cooks.
Can I use frozen potatoes instead of fresh?
Yes, but adjust the cooking time. Use 3 cups frozen diced potatoes (about 1.5 lbs) and add them straight to the pot with the broth. Simmer for 10-12 minutes until tender, as frozen potatoes cook faster than fresh. They’ll still break down nicely for that creamy texture, though fresh potatoes give slightly better results.
How do I make this in a slow cooker?
Cook the bacon and sauté the onions/celery as directed, then transfer everything to a 4-6 quart slow cooker. Add the potatoes, broth, and seasonings, then cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in the cream and cheese at the end, and blend half the soup for that signature texture. The slow cooker keeps the potatoes tender without overcooking.
What’s the best way to keep the bacon crispy?
Cook the bacon separately until deep golden brown, then drain on paper towels. Chop it while still warm and hot, and store it in a sealed container in the fridge. When ready to serve, sprinkle the bacon bits directly into each bowl—this keeps them crispy longer than stirring them into the hot soup. For extra crunch, broil for 1-2 minutes before adding to the soup.