Soups & Stews
Here’s your Betty Crocker loaded baked potato soup recipe—the creamy, cheesy, and loaded comfort dish you’ll crave again and again. The secret to achieving that signature restaurant-style texture lies in slow-cooked potatoes and a velvety broth that comes together in just one pot.
I've perfected this recipe over years of testing, ensuring every spoonful delivers that satisfying mix of creamy, cheesy goodness with a satisfying crunch from the toppings.
The beauty of this recipe is its simplicity—no fancy techniques required, just a few key ingredients that work together to create a soup that's rich, hearty, and impossible to resist. The potatoes are boiled until tender, then blended into a smooth base that forms the foundation of this creamy masterpiece.
What sets this apart is the careful balance of creaminess from sour cream and cheese, while the bacon and green onions add layers of flavor that make it taste like a homemade version of your favorite takeout.
By the time you're ready to serve, you'll have a steaming bowl of loaded baked potato soup with perfectly creamy texture, melted cheese throughout, and all the classic toppings baked right on top.
The aroma alone will have everyone gathering around the table, and each bite delivers that perfect combination of creamy broth, tender potatoes, and crispy bacon. This is the kind of soup that feels like a warm hug on a chilly day.
Whether you're serving this to a crowd or enjoying a cozy night in, this recipe delivers restaurant-quality results with minimal effort. The best part? It reheats beautifully, making it perfect for meal prep or leftovers. Let's get started on this comforting classic that's sure to become a family favorite.
Ingredients for betty crocker loaded baked potato soup
Six key ingredients transform into this creamy, cheesy masterpiece—restaurant-style at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Yukon gold works too |
| Bacon 🥓 | 12 oz | Thick-cut preferred for crispiness |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Celery Stalks 🥬 | 3 whole | Trimmed, chopped |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced |
| Chicken Broth 💧 | 6 cups | Low sodium preferred |
| Sour Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, medium sharp |
| Green Onions 🌱 | ½ cup | Sliced, for topping |
| Butter 🧈 | ½ cup | Unsalted, cubed |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Sour Cream 🥛 | ½ cup | Extra for baking |
| Bacon Bits 🥓 | ¼ cup | Crispy, for topping |
The potatoes are everything here. Russets work best for that fluffy texture, but Yukon golds add natural sweetness. Buy a 3-pound bag from the grocery store—it’s perfect for this recipe. The bacon? Thick-cut from Oscar Mayer or Costco gives you that crispy bite. Don’t skip the green onions—they add freshness that cuts through all the richness. For the cheese, sharp cheddar is non-negotiable. Kraft shredded works in a pinch, but freshly grated melts better.
No bacon? Cooked breakfast sausage crumbles do the trick. Short on sour cream? Greek yogurt at half the amount keeps it tangy. The broth is where flavor builds—low-sodium so you control the salt. If you’re using a bouillon cube, Knorr is a safe bet. For the thyme, fresh is ideal, but dried works if that’s what you’ve got. The butter matters too—unsalted so you control the seasoning. And trust me, full-fat sour cream makes all the difference in that velvety texture.
This soup tastes even better the next day—3-4 days in the fridge, 3 months frozen. I like to portion it into mason jars so I can grab and go. For serving, I always bake the toppings—bacon bits, green onions, and extra sour cream on top for that golden crust. The secret? Broil for 2-3 minutes until bubbly. Leftovers reheat beautifully—just stir in a splash of milk or broth to loosen it up.
Why You'll Love This Recipe
- Here’s what sold me: that first forkful where the bacon’s edge is still almost crisp, but the soup’s so rich you don’t even care. The onions caramelize just enough to sweeten the whole thing, and the garlic? Oh, it sneaks in like a hug—warm and impossible to resist.
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping boards overflowing, no skillets clinging to bacon grease. Just toss everything—potatoes, onions, celery, bacon—into a single pot, and let the slow simmer do the work. (Yes, even on a Tuesday night.)
- Crispy-Tender Bacon Bite: Here’s what sold me: that first forkful where the bacon’s edge is still almost crisp, but the soup’s so rich you don’t even care. The onions caramelize just enough to sweeten the whole thing, and the garlic? Oh, it sneaks in like a hug—warm and impossible to resist.
- Leftovers That Beg for More: Between us, this soup only gets better the next day. The flavors meld into this cozy, velvety blanket, and the potatoes hold their shape just right—no mushy disappointment. I make a double batch on Sundays and freeze half; by Thursday, I’m already dreaming of the second helping.
Step-by-step instructions for creamy loaded baked potato soup
Here's how to make this dreamy, cheesy soup that's richer than any restaurant version.
🍳 Step 1: Cook the Potatoes Until Fork-Tender
Peel the 3 lb russet potatoes and cut them into 1-inch chunks. In a large pot, combine the potato chunks with the 6 cups chicken broth, 0.5 cup butter, 1.5 tsp salt, 1 tsp black pepper, and 1 tsp dried thyme. Bring to a boil over high heat, then immediately reduce to medium-high heat and simmer uncovered for 15-20 minutes until the potatoes are fork-tender.
I like to stir occasionally to prevent sticking, but don't worry if the broth reduces slightly—this helps concentrate the flavor. You'll know they're ready when a knife slides in easily with just a little resistance. The potatoes should be soft enough to mash slightly but still hold their shape for texture.
🔥 Step 2: Build the Flavor Base with Bacon and Vegetables
While the potatoes cook, cook the 12 oz bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave the bacon fat in the skillet.
In the same skillet, add the 1 whole yellow onion and 3 whole celery stalks (chopped), cooking for 5-6 minutes until softened. Add the 4 cloves garlic cloves (minced) and cook for 30 seconds until fragrant. Pour in 1 cup of the reserved potato cooking liquid to deglaze the pan, scraping up any browned bits from the bottom.
🥘 Step 3: Blend for Ultra-Smooth Creaminess
Transfer the potato mixture to a blender (working in batches if needed). Add the bacon and cooked onion-celery mixture. Blend until completely smooth, about 30-45 seconds per batch. Return the blended soup to the pot and stir in the 1 cup sour cream and 2 cups sharp cheddar cheese, whisking until fully melted and creamy.
This blending step is what makes the soup so velvety smooth. I like to taste at this point and adjust seasoning with more salt or pepper if needed. The soup should be rich and flavorful, with a perfect balance of cheesy goodness and savory bacon notes.
⏰ Step 4: Finish with Crunchy Toppings
Return the soup to medium heat and stir in the 0.5 cup extra sour cream. Let it warm through for 2-3 minutes, stirring occasionally. The soup should be hot but not boiling—just warm enough to melt the cheese completely. Remove from heat and stir in the 0.5 cup green onions (sliced).
Ladle the soup into bowls and top each serving with 1 tablespoon of the reserved crispy bacon bits. The contrast of creamy soup with crispy bacon bits is what makes this dish truly irresistible. Serve immediately while the toppings are still crunchy—this soup tastes best fresh from the pot!
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- Boil Potatoes Whole: I learned this the hard way—peeling and chopping Russets before boiling turns them to mush. Instead, scrub them clean, poke holes with a fork, and boil whole for 20-25 minutes. They’ll hold shape perfectly when you mash them later, and the skin adds texture that boxed soup never does.
- Cook Bacon Low and Slow: Cranking the heat for crispy bacon here is a mistake. Render it over medium-low until just golden (about 8-10 minutes), then drain on paper towels. The fat stays rich without burning, and you’ll have enough to coat the onions and potatoes—no need to add extra oil.
- Sweat Onions and Celery First: This isn’t just about flavor—it’s about avoiding a watery soup. Cook the onions and celery in the bacon fat for 8-10 minutes until soft and slightly caramelized. The moisture releases gradually, so when you add the potatoes, you won’t end up with a thin, soupy mess.
- Add Cheese at the End: Stirring in the cheddar and sour cream while the soup’s still hot? That’s how you get clumps. Instead, remove the pot from heat, let it cool for 2-3 minutes, then fold in the cheese until just melted. The soup stays creamy, and the texture is silky—not grainy. (Yes, even if you’re impatient like me.)
Serving suggestions for this dish
Classic Toppings
Start with the bacon bits and green onions—these are the non-negotiables for that signature loaded potato flavor. I like to sprinkle about 1 tablespoon of crispy bacon bits and 1 teaspoon of chopped green onions on each bowl.
For extra richness, add a dollop of sour cream and a sprinkle of sharp cheddar cheese right before serving. This combo delivers that perfect balance of creamy, cheesy, and savory flavors. 🥓
Crunchy Additions
For a satisfying crunch, try topping with crushed potato chips or panko breadcrumbs. I toast ¼ cup panko in a dry skillet over medium heat for 2-3 minutes until golden, then sprinkle it over each serving.
Another great option is crumbled bacon (if you didn’t use all your crispy bits) or chopped chives for a fresh twist. The crunch contrasts beautifully with the creamy soup. 🍟
Cheesy Upgrades
Take your soup to the next level with extra cheese—I love adding ¼ cup freshly grated Parmesan or ½ cup blue cheese crumbles for a tangy kick. For a smoky flavor, swap in smoked Gouda or Monterey Jack cheese.
The key is to add these toppings right before serving so they stay melty and gooey. 🧀
Bread Pairings
This soup is perfect with crusty bread—try a warm sourdough loaf or garlic bread on the side. I like to toast slices of French baguette with butter and garlic powder and serve them alongside the soup.
The bread soaks up every last drop of that creamy goodness. For a heartier option, serve with cheesy breadsticks or cornbread. 🍞
Garnish Like a Pro
For a restaurant-worthy finish, garnish with fresh herbs like parsley or cilantro and a dash of smoked paprika. I also like to drizzle a little hot honey or sriracha for a sweet-spicy contrast. The secret is to garnish just before serving so everything stays fresh and vibrant. ✨
Serving Style Tips
Serve this soup in preheated bowls to keep it warm and creamy. For a cozy touch, place bowls on a wooden tray with checkered napkins and a small pitcher of cream.
If you're serving a crowd, use a chafing dish to keep the soup warm and the toppings crispy. The presentation makes it feel like a special occasion! 🍽️
Nutrition facts
Frequently asked questions
Can I make this soup without a blender?
If you don’t have a blender, mash the cooked potatoes with a potato masher or fork until smooth. For extra creaminess, stir in 1 cup Greek yogurt or ½ cup mayonnaise after cooking to mimic the blended texture. The soup will still be delicious—just slightly chunkier.
Why does my soup turn out too thick or too thin?
Thickness depends on how much broth you use and how long you cook the potatoes. For a thicker soup, reduce the broth to 5 cups or simmer uncovered for 5 extra minutes to evaporate liquid. If it’s too thin, stir in 1-2 tablespoons cornstarch mixed with water and heat until thickened. Always taste as you go!
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day. Store it in an airtight container in the fridge for 3-4 days or freeze for 3 months. Reheat on the stove over medium-low heat, stirring occasionally, and add a splash of milk or broth to restore creaminess. The flavors meld beautifully overnight.
What’s the best way to reheat leftovers?
Reheat gently on the stove over low heat to avoid breaking the creamy texture. Stir in 1-2 tablespoons milk or broth to loosen the soup if it’s too thick. For crispy toppings, add them fresh after reheating. Microwaving works too—just heat in 30-second bursts, stirring between each, and cover with a damp paper towel to prevent drying.
Can I substitute dairy-free ingredients?
For a dairy-free version, replace the sour cream with coconut yogurt or cashew cream, and use nutritional yeast or dairy-free cheese shreds instead of cheddar. The bacon fat can stay (it’s dairy-free!), but check labels on broth and seasonings for hidden dairy. The texture will be lighter but still flavorful.