Soups & Stews
Betty Crocker's baked potato soup recipe delivers that velvety creamy texture we all love, with a method that's both comforting and surprisingly simple. The secret lies in slow simmering potatoes until they break down completely, then blending them with broth and cream until perfectly smooth.
I've perfected this version over years of testing—it's the one my family requests when temperatures drop below freezing.
What sets this recipe apart is its foolproof technique for achieving that signature creamy consistency without lumps. You'll start with russet potatoes (their starch makes the soup naturally thick), then build layers of flavor with onion, celery, and garlic before adding cream and cheese.
The result is a soup so rich and satisfying, you won't believe it's made with just a few basic ingredients.
This soup becomes even better when topped with your favorite loaded potato fixings—crispy bacon, melted cheddar, green onions, or a dollop of sour cream. The creamy base absorbs all those flavors perfectly, making every bowl feel like a cozy hug.
It reheats beautifully too, so you can make a big batch for meal prep or serve it warm at holiday gatherings.
The beauty of this recipe is its flexibility—you can adjust the creaminess by using half-and-half or coconut milk for a lighter version, or add roasted chicken for extra protein. Whether you're serving it as a starter or a hearty main, this baked potato soup will become your new weeknight staple.
Let's get cooking with the perfect blend of comfort and simplicity.
Ingredients for betty crocker baked potato soup
Six basic ingredients create that dreamy creamy texture—plus toppings for your ultimate loaded bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Celery Stalks 🥬 | 3 whole | Trimmed and finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced finely |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Butter 🧈 | 3 tbsp | Unsalted, for sautéing |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Green Onions 🧅 | 4 whole | For garnish, sliced thin |
| Crispy Bacon 🥓 | ½ cup | Chopped, optional topping |
| Sour Cream 🥛 | ¼ cup | Full-fat, optional topping |
Russets are non-negotiable here—their high starch content makes the soup naturally thick and velvety. Store-brand potatoes work just as well as organic, but avoid waxy types like Yukon Golds. I usually grab a 5-pound bag from Walmart—it's cheaper and lasts longer. For the broth, Swanson or Pacific Foods low-sodium options are my go-tos, but any good-quality brand works. The celery? Trim the ends and chop into tiny pieces—you want them almost unrecognizable so they melt into the soup. Fresh garlic makes all the difference, but if you're in a rush, jarred minced works (just drain it well).
No heavy cream? Half-and-half or coconut milk lightens things up, though the texture won't be as rich. Cheese hater? Skip it entirely or swap for nutritional yeast—it adds a cheesy flavor without dairy. Running low on butter? Olive oil works in a pinch, though it has a slightly different taste. The flour is just there to thicken—if you're gluten-free, use cornstarch instead. For the toppings, pre-cooked bacon bits save time, and sour cream adds a nice tang. Want extra protein? Add shredded rotisserie chicken right before serving.
This soup tastes even better the next day—make a double batch for easy lunches. Store leftovers in the fridge for 4-5 days or freeze for 3 months. I like to portion it into containers with the toppings on the side so everyone can customize. The bacon and green onions keep fresh for 1 week in the fridge if wrapped tightly. For meal prep, freeze the creamy base without toppings—just add those fresh when reheating.
Why You'll Love This Recipe
- Here’s what sold me: the velvety texture from the potatoes and the broth, but with none of that heavy cream nonsense. A splash of milk or sour cream at the end makes it rich enough to satisfy, but it’s still light enough for a weeknight dinner. That crispy garlic edge? Chef’s kiss.
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no extra bowls, no extra cleanup. Just dice those Russets, toss in the onion and celery (no fancy chopping required), and let the slow simmer do the work. My counters stay clear, and my back thanks me.
- Creamy Without Guilt: Here’s what sold me: the velvety texture from the potatoes and the broth, but with none of that heavy cream nonsense. A splash of milk or sour cream at the end makes it rich enough to satisfy, but it’s still light enough for a weeknight dinner. That crispy garlic edge? Chef’s kiss.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. It reheats like a dream—no grainy texture, no sad potatoes. Pack it in thermoses for school lunches or office lunches, and your kids (or coworkers) will think you’re a saint. Bonus: the celery adds just enough crunch to keep it interesting.
Step-by-step instructions for betty Crocker's baked potato soup
Here's how to create that signature creamy texture and rich flavor everyone loves.
Sauté the Vegetable Base
Melt the 3 tablespoons butter in a large pot over medium heat. Add the 1 whole yellow onion, 3 whole celery stalks, and 4 cloves garlic cloves, stirring occasionally for 5-6 minutes until everything softens and becomes fragrant. You'll know it's ready when the onion turns translucent and the celery releases its natural sweetness.
Real talk: Don't rush this step. The vegetables should cook down until they're almost invisible—this builds the soup's depth of flavor. If the butter starts browning too quickly, reduce the heat slightly. Keep the mixture moving so nothing sticks to the bottom of the pot.
Build the Creamy Foundation
Sprinkle the 2 tablespoons all-purpose flour over the sautéed vegetables and stir vigorously for 1-2 minutes until the flour is completely incorporated and the mixture takes on a slightly nutty aroma. This creates a roux that will thicken your soup beautifully.
Slowly pour in the 6 cups chicken broth while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 5 minutes to allow the flour to fully develop its thickening properties. The soup should now have a velvety consistency.
Add Potatoes and Simmer
Add the 3 lb russet potatoes (previously peeled and cubed evenly) to the pot. Stir gently to coat the potatoes with the broth mixture. Increase heat to medium-high and bring to a boil, then immediately reduce to low heat. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender.
Here's where patience pays off: The potatoes should be soft enough to mash easily with a fork but still hold their shape slightly. If they break down too much, your soup will become watery. If they're still firm after 25 minutes, cover and cook for another 5 minutes. The goal is that perfect balance between creamy texture and potato chunks.
Create the Signature Creamy Texture
Remove the pot from heat and let it cool slightly for 2-3 minutes. Using an immersion blender (or carefully transferring to a blender in batches), purée about half of the soup until completely smooth. This creates that classic creamy texture while keeping some potato chunks for heartiness. Return the puréed portion to the pot and stir well.
Add the 1 cup heavy cream, 1.5 cups sharp cheddar cheese, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 0.5 teaspoon dried thyme. Stir until the cheese melts completely and the soup reaches that luscious, velvety consistency. Taste and adjust seasoning if needed—this is where you can really customize the flavor to your preference.
Finish and Serve with Loaded Toppings
Return the soup to low heat just to warm through for 2-3 minutes—no boiling. Ladle the soup into bowls and let everyone customize their own loaded topping. I like to serve it with the 0.5 cup crispy bacon and 0.25 cup sour cream on the side, along with the 4 whole green onions sliced thin for garnish.
This is the moment that matters: The contrast between the creamy soup and the crispy bacon creates the perfect texture combination. Serve immediately while the soup is hot and the toppings are at their best. The soup will continue to thicken slightly as it sits, so don't worry if it looks a bit thin right after serving.
Pro Tips For Making Betty Crocker Baked Potato Soup
- Parboil Potatoes First: I learned this the hard way—skipping this step means your potatoes will either turn to mush or stay stubbornly undercooked. Cut the Russets into ½-inch cubes, boil them in salted water for 5 minutes, then drain. This jumpstarts the cooking process and guarantees a creamy texture without gummy bits.
- Sweat Onions Low and Slow: After burning three batches, I finally figured out that onions need patience. Sauté the yellow onion and celery in butter or oil over medium-low heat for at least 8 minutes—until the celery softens and the onion turns translucent but doesn’t brown. Rushing this step adds rawness to the soup, and nobody wants that.
- Use Two Garlic Cloves: The recipe might call for one, but trust me: two minced garlic cloves make a real difference. Add them with the onions and let them cook for 30 seconds until fragrant but not bitter. This isn’t the prettiest method, but it works every time—no overpowering garlic flavor, just a warm, aromatic base.
- Simmer, Don’t Boil: Once the potatoes are in the broth, keep the heat at a gentle simmer. I know, I know—it’s tempting to crank it up to save time, but boiling will turn your soup gluey. A steady simmer for 15-20 minutes ensures the potatoes break down smoothly into creamy perfection without losing texture.
Serving suggestions for leftovers
Classic Topping Bar
Set up a DIY topping station with small bowls of crispy bacon bits, sharp cheddar cheese shreds, sour cream, and green onions. I use mini muffin liners as individual topping cups for a fun, organized look.
Add a sprinkle of smoked paprika for color and a pinch of black pepper to keep it fresh-tasting. 🥓
Crunchy Additions
For extra texture, toast 1 cup panko breadcrumbs with 2 tbsp melted butter and 1 tsp garlic powder until golden. Let cool and sprinkle over individual bowls before serving.
Alternatively, use crushed tortilla chips or fried shallots for a different crunch profile. These toppings add a satisfying contrast to the creamy soup.
Protein Boosters
Turn this into a complete meal by adding ½ cup cooked chicken breast, ¼ cup crumbled bacon, or ¼ cup black beans for plant-based protein. I like to keep the protein separate until serving so it stays warm and crisp.
For a smoky twist, add ¼ cup diced smoked sausage or ¼ cup shredded rotisserie chicken right before eating. 🍗
Cheesy Variations
Swap the cheddar for Monterey Jack for a milder flavor or blue cheese for a bold tang. For a dairy-free option, use nutritional yeast or vegan cream cheese.
I also love adding ½ cup roasted red peppers or ¼ cup diced jalapeños for heat and color. These variations keep the soup exciting for different tastes.
Bread Pairings
Serve with crusty sourdough bread or garlic bread for dipping. I like to toast slices and rub them with garlic butter before serving. For a lighter option, offer warm dinner rolls or cornbread muffins. The bread soaks up the creamy soup beautifully, making every bite satisfying. ✨
Presentation Tips
Use deep soup bowls to showcase the layered toppings. Garnish with a drizzle of sour cream and a sprinkle of paprika for a restaurant-worthy finish. For a rustic touch, serve in a cast-iron skillet with a side of crusty bread.
The presentation makes the soup feel even more special and inviting. 💫
Nutrition facts
Frequently asked questions
Why does my baked potato soup turn out watery?
Watery soup usually means the potatoes weren't cooked long enough or the roux wasn't developed properly. Always simmer potatoes for 20-25 minutes until fork-tender, and let the flour cook for 5 minutes after adding broth to fully thicken. If needed, stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water to fix it.
Can I make this soup without a blender?
Skip blending and mash about half the potatoes directly in the pot with a potato masher. For extra creaminess, stir in ½ cup Greek yogurt or ½ cup sour cream at the end. The texture will be rustic but still delicious.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for 4-5 days or freeze for 3 months. Reheat gently on low heat or in the microwave (stirring halfway). Add a splash of milk or broth if it thickens too much when reheating.
What's the best way to make this soup dairy-free?
Replace the heavy cream with coconut milk and the cheddar with nutritional yeast or vegan cheese. Use olive oil instead of butter, and ensure your broth is dairy-free. The flavor will be lighter but still comforting.
Can I add other vegetables to this recipe?
Yes! Try sautéing 1 cup diced carrots or ½ cup corn kernels with the onions and celery. For extra heartiness, add ½ cup chopped spinach at the end—it wilts quickly without overcooking. Just adjust seasoning after adding new ingredients.