Soups & Stews
Betty Crocker's loaded potato soup recipe delivers the creamy, cheesy comfort you crave—layered with crispy bacon, melted cheese, and a crunchy topping that turns every spoonful into a flavor explosion. 🌟 I first made this version during a chilly Portland winter when I needed to recreate that nostalgic diner-style soup my dad used to order back in Ohio.
The secret lies in blending the potatoes until silky smooth while keeping the broth rich and flavorful, then crowning it with all the fixings.
This recipe builds on Betty Crocker's classic approach but adds modern touches that make it even more satisfying. We start with a proper roux to create a velvety base, then incorporate bacon, cream cheese, and sour cream for that signature creamy texture.
The topping—crispy fried onions, shredded cheese, and buttery crackers—adds the perfect contrast of crunch to every bite. It's the kind of soup that disappears faster than you can say "seconds, please."
What makes this version special is how it balances tradition with flexibility. While we stick to the classic ingredients that deliver that nostalgic comfort, I've included variations for those who want to make it vegan or spicy.
The result is a bowl of soup that's creamy, cheesy, and packed with texture—exactly what you'd expect from a Betty Crocker recipe, but with a personal touch. Ready to make this your new go-to?
The best part? This soup tastes even better the next day, making it perfect for meal prep or feeding a crowd. Whether you're serving it at a family gathering or just craving some cozy comfort food, this recipe delivers every time. Let's get cooking!
Ingredients for betty crocker loaded potato soup
Six ingredients transform into that nostalgic, creamy, cheesy soup—plus a few extra for that legendary crunchy topping.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled, cut into 1-inch cubes |
| Heavy Cream 🥛 | 1 cup | Full-fat for best creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Butter 🧈 | 4 tbsp | Unsalted, for roux |
| All-Purpose Flour 🌾 | ¼ cup | For velvety roux |
| Cream Cheese 🧀 | 8 oz | Softened for smooth texture |
| Sour Cream 🥛 | ½ cup | Full-fat for richness |
| Bacon 🥓 | ½ lb | Cooked crispy, chopped |
| Yellow Onion 🧅 | 1 whole | Diced for flavor base |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic punch |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp cheddar preferred |
| Crushed Ritz Crackers 🍞 | 1 ½ cups | Buttery for crunchy topping |
| Fried Onions 🧅 | ½ cup | For extra crunch |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The potatoes are the heart of this soup, so Russet potatoes are your best bet—they hold up perfectly when boiled and blended. Costco or Walmart usually have them at great prices, and you can peel them ahead of time to save prep work. For the bacon, thick-cut is ideal—it gets extra crispy, and the flavor is richer. I always grab the Oscar Mayer or Hormel brands because they're consistent. The cream cheese? Philadelphia brand is my go-to—it blends smoother than store brands. Pro tip: let it sit at room temperature for 10 minutes before adding to the soup to avoid clumping.
No heavy cream? Half-and-half or whole milk will work, but the texture won't be quite as luscious. Short on bacon? Turkey bacon or smoked sausage crumbles add a different but still delicious flavor. For a vegan twist, swap the bacon for smoked paprika and mushrooms—it’s a game-changer. The fried onions can be homemade (just fry diced onions in oil until crispy) or store-bought. Lawry's or Trader Joe's have great pre-made options. And if you're out of Ritz crackers, buttery saltines or crushed potato chips work in a pinch. The key is keeping that crunchy contrast—don’t skip it!
This soup tastes even better the next day—honestly, it’s a meal prep dream. Store leftovers in an airtight container for up to 5 days in the fridge. For freezing, portion it out before adding the topping (just sprinkle that on fresh when reheating). It keeps for 3 months in the freezer, and the texture stays creamy if you reheat it gently on the stove. The topping? Make it fresh before serving—otherwise, it gets soggy. Double the batch and freeze half for lazy nights. Trust me, you’ll be glad you did.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s a true one-pot wonder—just chop those Russets, simmer, and stir in the roux made from butter and flour. No extra pans, no fuss, and honestly? That’s my kind of cooking.
- Creamy Without Guilt: The heavy cream gives it that velvety texture, but here’s the secret: the flour-butter roux thickens it just right, so you don’t need to drown it in cream. Rich, but not too heavy—like a cozy hug in a bowl.
- Weeknight to Potluck: Between us, this soup is my go-to for lazy nights and holiday gatherings. Double the batch, freeze half, and you’ve got a meal ready for when life gets busy. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Russets are cheap, broth stretches forever, and a stick of butter goes a long way. You’re getting restaurant-quality comfort for a fraction of the cost—plus, leftovers taste just as good reheated. My wallet thanks me every time.
Step-by-step instructions for creamy loaded potato soup
Here's how to make this dreamy, restaurant-style loaded potato soup with velvety layers and crispy toppings!
🍳 Step 1: Cook the Bacon and Sauté Aromatics
In a large Dutch oven, cook the 0.5 lb bacon over medium heat until crispy and golden, about 8-10 minutes. Use a slotted spoon to transfer the bacon to paper towels, leaving the rendered fat in the pot. You should have about 2 tablespoons of bacon fat.
Add the diced yellow onion and minced garlic cloves to the pot, stirring to coat in the bacon fat. Cook for 3-4 minutes until the onions soften and become translucent. This aromatic base forms the flavor foundation for your entire soup.
🍳 Step 2: Build the Velvety Roux
Reduce the heat to medium-low and whisk in the 4 tbsp butter and 0.25 cup all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This roux will thicken your soup beautifully.
Slowly pour in the 4 cups chicken broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until slightly thickened. This step transforms your broth into a rich, velvety base for the potatoes.
👨🍳 Step 3: Add Potatoes and Simmer Until Tender
Add the 2.5 lb peeled, cubed russet potatoes to the pot and stir to coat them in the sauce. Bring to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender with just a slight resistance.
Here's the thing—don't rush this step. The potatoes need time to absorb all that creamy flavor. You'll know they're done when they're soft enough to pierce with a fork but still hold their shape. If they break apart too easily, they'll turn mushy in the final soup.
🥘 Step 4: Create the Creamy Layers
Reduce the heat to low and stir in the 8 oz softened cream cheese and 1 cup heavy cream until completely melted and smooth. This is where the soup transforms from simple potato to luxurious comfort food. Add the 0.5 cup sour cream and stir gently to maintain the creamy texture.
Season with the 1.5 tsp salt and 0.5 tsp black pepper, then stir in the 1.5 cups shredded cheddar cheese and the crispy bacon. Taste and adjust seasoning if needed—this is where you can really customize the soup to your preference. Let it simmer for another 2-3 minutes to let all the flavors meld together.
🍽️ Step 5: Top and Serve with Crunchy Layers
Ladle the hot soup into bowls, leaving room at the top for the crispy toppings. In a small bowl, mix together the 1.5 cups crushed Ritz crackers, 0.5 cup fried onions, and any remaining bacon bits. Sprinkle this mixture generously over each serving of soup.
For the ultimate experience, broil the soup for 1-2 minutes until the cracker topping turns golden brown and crispy. Watch it closely—it can go from perfect to burnt in seconds! Serve immediately while the toppings are still crisp and the soup is steaming hot. Each spoonful delivers that perfect combination of creamy, cheesy potato goodness with satisfying crunch!
Pro Tips For Making Betty Crocker Loaded Potato Soup
- Boil Potatoes Whole First: The recipe calls for diced potatoes, but I learned the hard way—peeling and chopping them first leads to waterlogged soup. Boil whole, unpeeled Russets for 15 minutes, then drain and dice. The skins stay intact, and the texture remains firm, not mushy.
- Whisk Butter-Flour Slow: When making the roux, don’t rush it. Melt the butter first, then whisk in the flour gradually over medium-low heat. If you dump it all in at once, you’ll end up with lumps—trust me, I’ve scraped enough off my spoon.
- Simmer Broth Before Cream: The recipe might say to add heavy cream last, but I’ve found that heating the broth to a gentle simmer first helps it absorb the cream better. Cold cream can curdle—let the broth warm up first, then stir it in slowly.
- Use Cold Cream for Smoothness: After simmering the soup, let the heavy cream sit out for 10 minutes before adding it. Cold cream blends in smoother and keeps the soup from getting too rich or separating. (Yes, even if you’re impatient like me.)
Essential equipment for this dish
Dutch Oven Essentials
A large Dutch oven is my go-to pot for this recipe because it handles the roux, potatoes, and simmering like a champ. I swear by the Lodge 5.5-quart—it's heavy enough to distribute heat evenly and has those handy side handles for easy stirring.
If you don't own one, a heavy-bottomed stockpot (like All-Clad's 5-quart) works too. Just make sure it's at least 5 quarts so you have room to stir without overflowing. 🔥
Immersible Blender
While this recipe doesn't require blending, I always keep a 4-cup immersible blender (like the Ninja BN601) nearby for those times when I want ultra-smooth potato soup. Simply blend about half the soup directly in the pot for a velvety texture, then stir it back in.
This technique eliminates lumps and creates that restaurant-quality consistency. Pro tip: Let the soup cool slightly before blending to prevent splattering.
Crispy Topping Tools
For that perfect crunchy topping, you'll need a small mixing bowl (I use my 4-cup stainless steel Pyrex) to combine the crackers, fried onions, and bacon bits. A wire whisk (like the OXO Good Grips) helps distribute the toppings evenly over each serving.
And for that golden broil? A light-colored baking sheet (like Pyrex) makes it easier to spot when the toppings are perfectly toasted. 💫
Measuring Cups & Spoons
Precise measurements matter in this recipe, so I recommend investing in a set of nested stainless steel measuring cups (like OXO's) and a set of measuring spoons with clear markings. For the butter and flour roux, I use a small whisk (like Cuisinart's) to blend them smoothly.
Don't skimp on these basics—they make all the difference in achieving that velvety texture and perfect seasoning.
Optional: Food Mill
If you want to avoid blending altogether, a hand-cranked food mill (like the OXO Good Grips) is a game-changer. It pushes the potatoes through a fine mesh while keeping the skin intact for texture. This method creates a rustic, chunky soup that still feels luxurious.
I keep mine near my kitchen sink for quick prep—it's especially handy when I'm making this soup for a crowd and need to speed up the process.
Nutrition facts
Frequently asked questions
Can I make this soup without blending the potatoes?
For a rustic texture, simply mash the cooked potatoes with a potato masher or fork until smooth. This keeps some chunks while still creating a creamy base. The soup will have more texture but still be delicious—just stir in the cream cheese and other ingredients as directed.
How can I make this soup dairy-free?
Swap the heavy cream and sour cream for coconut milk or cashew cream, and use vegan cheddar cheese instead of regular. For extra richness, add 1 tablespoon nutritional yeast to mimic the cheesy flavor. The bacon can be replaced with smoked paprika or vegan bacon bits.
Why did my soup turn out too thick?
This usually happens if the potatoes weren't fully cooked before blending or if you didn't add enough broth. To fix it, stir in 2-4 tablespoons of warm broth or milk at a time until it reaches your desired consistency. For next time, simmer the potatoes slightly longer before blending.
Can I make this soup ahead of time?
Yes! Prepare the soup up to the broiling step and refrigerate it for up to 4 days. Reheat gently on the stove, then add the topping fresh before serving. For freezing, portion the soup (without the topping) into airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly.
What's the best way to reheat leftovers?
Reheat on the stove over medium-low heat, stirring frequently, until warmed through. Avoid microwaving—it can make the soup watery. If it seems too thick after reheating, thin it with a splash of warm broth or milk. For extra flavor, stir in a pat of butter or a splash of cream.