Soups & Stews
Betty Crocker's loaded baked potato soup delivers that creamy, comforting texture we all crave—with layers of cheesy swirls and crispy toppings that make every spoonful feel indulgent.
The secret lies in slow-cooked potatoes that break down into velvety perfection, while a golden-brown topping of cheese and bacon transforms this into a restaurant-quality dish you can make at home.
I've perfected this recipe over years of testing, ensuring the cheese stays melted and the edges stay crispy every time.
This soup starts with a rich broth base that simmers until tender, then blends into a smooth, ultra-creamy consistency. The key technique is adding sour cream and cheese at the right temperature to prevent curdling, while the crispy topping requires careful baking for that perfect golden crust.
With just 30 minutes of active prep time and 45 minutes of simmering, you'll have a steaming bowl of soup ready to serve—complete with all the classic toppings.
What makes this recipe special is how it balances comfort and technique—crispy cheese topping, silky potato base, and all the familiar flavors of a loaded baked potato in every bite.
The aroma alone will bring everyone to the table, and the texture contrast between creamy soup and crunchy toppings is pure indulgence. Whether you're feeding a crowd or treating yourself to a cozy meal, this is the loaded baked potato soup you'll want to make again and again.
Serve with extra bacon bits, chopped chives, and a dollop of sour cream for that final touch of freshness. The leftovers reheat beautifully, making this an ideal meal-prep friendly recipe that still tastes homemade. Let's get cooking—your taste buds will thank you.
Ingredients for betty crocker loaded baked potato soup
Six ingredients bring restaurant-style comfort to your kitchen—creamy, cheesy, and topped with crispy magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lbs | Peeled and cubed, 1-inch pieces |
| Heavy Cream 🥛 | 2 cups | Full-fat for best creaminess |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor preferred |
| Sour Cream 🥛 | 1 cup | Full-fat for texture |
| Bacon 🥓 | 1 lb | Cooked and crumbled, thick-cut preferred |
| Green Onions 🧅 | ¼ cup | Chopped, for garnish |
| Butter 🧈 | ½ cup | Unsalted, for cooking |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For depth of flavor |
| Onion Powder 🧅 | 1 tsp | For aromatic base |
| Sour Cream 🥛 | ¼ cup | Extra for topping |
| Chives 🌿 | 0.1 cup | Chopped, for garnish |
The potatoes are the heart of this soup, so pick Russets—they’re the fluffiest when cooked. Costco or Walmart usually have them in bulk for great prices. If you can’t find Russets, Yukon Golds work too, but they’ll be slightly creamier. Peeled and cubed, they cook down to that velvety texture we all love. For the cheese, sharp cheddar is non-negotiable—it melts perfectly and gives that tangy kick. I grab mine in blocks and shred it myself; pre-shredded gets clumpy. The bacon? Thick-cut, cooked crispy—none of that flimsy stuff. Save the fat to stir into the soup later. It’s worth the extra minute to render it properly.
No heavy cream? Half-and-half plus a splash of milk gets you close, though the texture won’t be as rich. Out of sharp cheddar? Monterey Jack or pepper jack works in a pinch, but it won’t have the same depth. The green onions and chives can be swapped for regular onions if you’re out, but they add that fresh pop of color. For the broth, low-sodium is key—you’ll be adding salt later, and you don’t want to overdo it. The garlic and onion powders are just for flavor, so don’t stress if you’re missing one. A pinch of paprika or smoked paprika adds a nice touch if you’ve got it lying around.
This soup tastes even better the next day—leftovers reheat beautifully. Store it in the fridge for up to 5 days, and freeze portions for 3 months. The crispy topping is best served fresh, so save the extra cheese and bacon for garnishing later. I like to portion it into containers with the topping on top—just reheat the soup and broil the topping for a minute to crisp it up again. The bacon fat in the soup adds so much flavor, so don’t drain it after cooking. Trust me, every last bit is worth it.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss peeled Russets, broth, and cheese into one pot, let it simmer, then blend. No chopping, no fuss, and the creamy texture does all the work.
- Cheese Pull Factor: That sharp cheddar and sour cream combo? It’s the kind of rich, tangy goodness that makes you forget to breathe. Honestly, I’ve burned toast while waiting for the last spoonful.
- Game for Any Day: Freezer-friendly, potluck-approved, and perfect for when your roommate cancels plans last minute. (Yes, even on a Tuesday night.) The leftovers reheat like a dream—just stir in a splash of milk if it gets too thick.
- Budget Hugger: Russets and chedddar stretch this soup into a full week’s worth of lunches. I’ll be real: it’s my go-to when grocery money’s tight, but somehow it always feels like a splurge.
Step-by-step instructions for loaded baked potato soup
This velvety soup delivers all the comfort of a loaded potato—creamy, cheesy, and topped with crispy bacon magic.
Cook Potatoes and Bacon Until Tender
In a large pot, melt the 0.5 cup butter over medium heat. Add the 3 lbs russet potatoes (already peeled and cubed) and cook for 5 minutes, stirring occasionally, until lightly coated. Pour in the 6 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender and easily pierced.
While potatoes cook, line a baking sheet with parchment paper and arrange the 1 lb bacon in a single layer. Bake at 400°F for 15-20 minutes until crispy. Drain on paper towels, then crumble into small pieces. Set aside 0.25 cup for garnish if desired—you'll use the rest in the soup.
Build the Creamy Base
Once potatoes are tender, use an immersion blender (or carefully transfer to a blender in batches) to purée until smooth. Return to the pot and stir in the 2 cups heavy cream, 2 cups shredded sharp cheddar cheese, 1 cup sour cream, 1.5 tsp salt, 0.5 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Heat over medium-low for 5-7 minutes, stirring constantly, until the cheese melts completely and the soup thickens slightly. Real talk: don't rush this—you want every bite to be velvety, not grainy.
Taste and adjust seasoning. I usually add a pinch more salt here because the bacon will bring its own flavor. The soup should be rich but not overly heavy—if it's too thick, whisk in 1-2 tablespoons of hot broth to loosen it.
Add Crispy Bacon and Prepare Toppings
Stir the crumbled bacon into the soup and let it warm through for 2 minutes. The residual heat will make the bacon extra crispy. In a small bowl, mix the 0.25 cup sour cream with 0.1 cup chopped chives and set aside for topping. Chop the 0.25 cup green onions and keep them separate for garnish.
Here's where it gets fun—transfer the soup to a large serving bowl or individual ramekins. Ladle the sour cream-chive mixture in swirls over the top using the back of a spoon. Sprinkle with chopped green onions and save those crispy bacon pieces you set aside earlier. Broil for 2-3 minutes just to melt the cheese on top and add a golden finish, but watch it like a hawk—you want crispy, not burnt.
Serve Immediately with Crispy Topping Magic
Let the soup rest for 1-2 minutes after broiling so the toppings set slightly. Serve with extra crumbled bacon on the side—this is the crispy magic that makes it feel like a loaded potato in every spoonful. The contrast of creamy soup, tangy sour cream swirls, and crispy bacon bits is what makes this dish unforgettable.
Pro tip: If you're serving this to a crowd, keep the broiler handy. The moment the soup hits the table, those toppings will start to soften, so broiling right before serving ensures that perfect textural contrast. Each bite should deliver warm, creamy potato goodness with a satisfying crunch from the bacon and green onions.
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- BOIL POTATOES UNTIL TENDER: Skip the "fork-tender" test—aim for a knife sliding in like butter. Russets take longer than you’d expect, so cut them into 1.5-inch chunks and boil for 15–20 minutes, not 10. I learned this the hard way when my first batch turned into mushy paste.
- SALT THE BROTH EARLY: Season the chicken broth before adding potatoes—it’s the thing that matters most. The salt needs time to penetrate, and if you add it later, your soup will taste flat. Trust me, your taste buds will notice.
- STIR IN CHEESE SLOWLY: Don’t dump shredded cheddar all at once or you’ll end up with clumps. Sprinkle it in while stirring constantly, and keep the heat low. I was skeptical until I tried it—now my soup is smooth, not gritty.
- WHISK IN CREAM COLD: Chill the heavy cream before adding it to the hot soup, or it’ll turn into a greasy mess. Even better, stir in a splash of sour cream first to stabilize the mixture. Sounds weird, but it works every time.
Dietary considerations for this recipe
Dairy-Free Swaps
Skip the heavy cream and sour cream by using full-fat coconut milk (2 cups) for richness and cashew cream (blend 1 cup soaked cashews with 1 cup water) as a tangy substitute.
For cheese, try nutritional yeast (½ cup) mixed with vegan cheddar shreds (1½ cups) for that sharp flavor. The texture will be slightly different but still creamy and satisfying. 🌱
Gluten-Free Adaptations
This recipe is naturally gluten-free, but double-check your chicken broth and bacon labels to ensure no hidden gluten additives. For extra flavor, add 1 tsp smoked paprika or ½ tsp celery salt—both are gluten-free and add depth.
The crispy topping remains unchanged, so you won’t miss gluten in this version.
Vegan-Friendly Version
Replace the bacon with smoky tempeh crumbles (1 lb, pan-fried with 1 tbsp liquid smoke) or mushroom bacon bits (store-bought or homemade). Use vegan butter (½ cup) and swap the cheddar for dairy-free sharp cheddar (like Violife) or cashew-based cheese sauce.
The broth should be vegetable-based, and coconut milk adds the creamy texture you crave. 🥕
Low-Fat Options
Lighten the soup by using 1% milk (2 cups) instead of heavy cream and low-fat sour cream (½ cup). Reduce the butter to 2 tbsp and use part-skim mozzarella (1½ cups) or reduced-fat cheddar (1½ cups) for a lighter but still flavorful result.
The texture will be slightly less rich, but it’s a great option for those watching calories.
Allergen Considerations
For nut allergies, avoid cashew cream and opt for silken tofu blended with lemon juice (1 cup) for creaminess. If dairy is an issue beyond cheese, use oat milk (2 cups) and dairy-free cream cheese (½ cup) for a neutral base.
Always check labels on broth and bacon for cross-contamination warnings if allergies are severe.
Nutrition facts
Frequently asked questions
Can I make this soup without an immersion blender?
Transfer the cooked potatoes to a regular blender in batches, blending until completely smooth. Just be careful—hot liquids can cause splattering. For extra safety, fill the blender only halfway and vent the top by placing a kitchen towel over it before blending. The texture will be just as creamy!
Why does my soup get grainy when I add cheese?
Graininess happens when cheese melts too quickly or the soup isn't hot enough. Always heat the soup over medium-low heat and stir constantly until the cheese is fully melted. For extra smoothness, whisk in the cheese a little at a time. Pre-shredded cheese has anti-caking agents that can also cause clumping—try grating your own sharp cheddar.
How do I keep the crispy topping from getting soggy?
The secret is broiling right before serving! Transfer the soup to bowls, add toppings, and broil for just 2-3 minutes to melt the cheese while keeping it crispy. For extra insurance, sprinkle toppings on top of the soup after it's already in bowls, not before baking. The residual heat will help maintain that perfect crunch.
Can I make this soup ahead of time?
Yes, but assemble the toppings fresh. Reheat the soup base (without toppings) in a pot over medium heat until warmed through. Add fresh sour cream swirls and broil for 1-2 minutes before serving. The leftovers keep well for 5 days in the fridge—just save the crispy bacon bits for garnishing later.
What if I don't have sharp cheddar?
Use Monterey Jack or pepper jack for a milder flavor, or Gruyère for a nutty depth. Avoid pre-shredded cheese—it contains starches that make the soup grainy. If you're in a pinch, blend 1 cup sharp cheddar with 1 cup cream cheese for extra creaminess. Every bite should still be delicious!