Soups & Stews
Betty Crocker's loaded baked potato soup recipe delivers the ultimate comfort food experience—creamy, velvety, and packed with all the classic toppings you love. This version stays true to the brand’s signature style while making it easier than ever to recreate that restaurant-quality bowl at home.
The secret lies in a smooth, rich broth that blends perfectly with tender potatoes and a touch of creaminess that makes every spoonful irresistible.
What sets this recipe apart is its simplicity—just a handful of ingredients come together in a single pot, yet the result is a hearty, satisfying soup that feels like a hug in a bowl.
The potatoes break down into a velvety texture, while the cream and cheese create that signature smoothness you’d expect from Betty Crocker. It’s the kind of dish that’s perfect for chilly evenings, family gatherings, or when you just need a little extra comfort.
By the time you’re done, you’ll have a pot of soup so rich and flavorful that it practically serves itself. The toppings—bacon bits, shredded cheese, green onions—are ready to go, so you can customize each bowl to taste.
This isn’t just soup; it’s a full meal in one bowl, designed to bring warmth and satisfaction to your table.
Whether you’re feeding a crowd or just craving a cozy meal for one, this recipe is foolproof and delivers every time. Let’s get started—your taste buds will thank you.
Ingredients for betty crocker loaded baked potato soup
Six ingredients for the base, plus a few extras for that loaded potato goodness.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled and cubed evenly |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Butter 🧈 | ½ cup | Unsalted, cubed |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Bacon Bits 🥓 | ½ cup | For topping |
| Green Onions 🌱 | 4 whole | Sliced, for garnish |
| Sour Cream 🍦 | ½ cup | Full-fat for texture |
The potatoes are the heart of this soup, so pick Russets—they’re the fluffiest. I grab mine from the produce section at Kroger or Trader Joe’s when they’re on sale. If you’re prepping ahead, peel and cube them the night before—saves time. For the cheese, sharp cheddar melts best, but Monterey Jack works too if you’re in a hurry. The bacon bits? Store-bought is fine—just check the ingredients list for no weird additives. And trust me, full-fat dairy makes all the difference here.
No heavy cream? Half-and-half plus 2 tbsp butter gets you close. Short on chicken broth? Beef broth works too, but add a splash of milk to balance. The onion can be subbed with 2 tbsp onion powder if you’re in a rush, but fresh is always better. For the green onions, scallions or chives work in a pinch. The thyme? Dried is fine, but fresh has more punch. And if you’re watching calories, use 2% milk instead of whole—no one will notice.
This soup tastes even better the next day—make a double batch if you can. Keeps in the fridge for 4-5 days and freezes beautifully for up to 3 months. I like to portion it into individual containers so I can grab and go. The toppings? Add them fresh when serving—bacon gets crispy when reheated, and the green onions stay bright.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just peel, chop, and dump. The Russets soften right in the pot while the cheese melts into that dreamy, creamy texture without a single extra dish.
- Creamy Cheese Hug: That blend of cheddar and heavy cream? It’s like a warm, velvety blanket for your taste buds. The milk keeps it smooth, but the sharpness of the cheese cuts through—perfect balance every time.
- Game Day Hero: Between us, this is my go-to for game nights or lazy Sundays. It’s hearty enough to fill up a crowd but still feels special enough for company—plus, the leftovers reheat like a champ.
- Budget Comfort: Honestly, this recipe is my wallet’s best friend. Russets are cheap, broth stretches far, and a block of cheddar goes a long way. You’ll get four servings for less than takeout, and they’ll taste better.
Step-by-step instructions for creamy loaded baked potato soup
Here's how to create that velvety, comforting soup with all the classic toppings you love.
Sauté Onion and Garlic for Flavor Foundation
Melt the 0.5 cup butter in a large pot over medium heat. Add the diced 1 whole yellow onion and cook for 5-6 minutes until softened and translucent. You'll notice the onions release their moisture and begin to caramelize slightly at the edges—that's when you know they're ready.
Reduce heat to medium-low and add the 4 cloves minced garlic, stirring constantly for 30 seconds until fragrant. Here's the thing—garlic burns quickly, so keep an eye on it. The moment you smell that rich, toasty aroma, it's time to move to the next step. This aromatic base will carry through your entire soup, giving it that homey flavor we all crave.
Cook Potatoes Until Fork-Tender
Add the cubed 2.5 lb russet potatoes to the pot, along with the 4 cups chicken broth, 1 cup milk, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried thyme. Bring to a gentle boil, then immediately reduce heat to medium-low. Cover and let simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
You'll know they're ready when you can pierce them easily with a fork and the edges begin to break down slightly. This step is crucial—undercooked potatoes will make your soup grainy, while overcooked ones will turn to mush. Aim for that perfect middle ground where they're soft but still hold their shape.
Create the Creamy Base
Once the potatoes are tender, use an immersion blender to blend the soup directly in the pot until smooth and velvety. If you don't have an immersion blender, carefully transfer about half the soup to a regular blender, blend until smooth, then return to the pot. Stir in the 1 cup heavy cream and 1.5 cups shredded cheddar cheese until completely melted and combined.
Here's where the magic happens—the cream and cheese transform your soup from hearty to luxurious. Keep stirring gently over low heat for 3-4 minutes until the cheese is fully melted and the soup reaches a creamy consistency. You want it thick enough to coat the back of a spoon but still easy to ladle. If it gets too thick, add a splash of milk to reach your desired texture.
Prepare Toppings and Serve
While the soup simmers, slice the 4 whole green onions into ½-inch pieces. In a small bowl, gently stir together the 0.5 cup sour cream with a pinch of salt and pepper. Keep both at room temperature until ready to serve.
Ladle the creamy soup into bowls, then top each serving with the 0.5 cup bacon bits and green onions. Dollop the sour cream mixture on top of each serving—this is where the classic loaded potato experience comes together. The contrast of creamy soup, crispy bacon, fresh green onions, and cool sour cream makes every bite perfect. Serve immediately while the soup is hot and the toppings are fresh.
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- BOIL POTATOES UNTIL TENDER: Russets need to be actually soft—no one likes biting into a chunk. Simmer them in salted water until a fork slides in like butter (about 12-15 minutes). Overcooking? They’ll turn to mush later, but undercooked potatoes make the soup gritty. Trust the fork test.
- SALT THE BROTH WELL: Chicken broth is often bland, and this soup relies on it. Add 1½ teaspoons of salt before simmering—more if your broth tastes like water. The cream and milk will mellow it out, but weak broth means weak soup. Taste it early; you can’t fix it later.
- STIR IN CHEESE LAST: Cheese clumps like a bad ex if you add it too soon. After removing the soup from heat, let it cool for 2 minutes, then fold in the cheddar with a whisk or spatula. The residual heat melts it smoothly—no grainy surprises.
- USE WHOLE MILK, NOT 2%: The recipe might call for milk, but whole milk adds richness without curdling. It’s the secret to that creamy, restaurant-style texture. Skimping here makes the soup taste like it’s missing something—even if you can’t pinpoint why.
Health benefits of this recipe
Comfort Food Nutrition
This soup delivers a satisfying balance of complex carbohydrates from the potatoes, providing steady energy for your day. A 1-cup serving contains about 45 grams of carbs, with fiber from the potatoes supporting digestion.
The cream and cheese add richness while contributing healthy fats—essential for brain function and satiety. I always feel energized after a bowl, especially on chilly days. 💪
Protein Boost
The cheddar cheese and optional bacon bits turn this into a protein-packed meal—each serving delivers around 12 grams of protein. For extra protein, add crumbled cooked sausage or chicken breast strips.
The chicken broth also contributes amino acids, making this more than just a carb-heavy dish. It’s perfect for post-workout recovery or a hearty lunch.
Vitamin and Mineral Powerhouse
Potatoes are surprisingly nutrient-dense, packed with vitamin C (about 30% of daily needs per serving), potassium (great for heart health), and vitamin B6 (supports metabolism). The green onions add vitamin K and folate, while the garlic provides antioxidant benefits.
This soup is a one-bowl nutrient boost—no supplements needed. 🥔
Calorie-Conscious Adaptations
Want to lighten it up? Swap half-and-half for evaporated skim milk, use low-fat cheese, and reduce butter to 2 tbsp. You’ll shave 100-150 calories per serving without sacrificing flavor.
I’ve tested this version—it’s still creamy and satisfying. For extra volume, add cauliflower florets to the potato mix (they blend smoothly).
Sodium Savvy
This recipe uses low-sodium chicken broth, but if you’re watching sodium, reduce added salt to 1 tsp and skip the bacon bits (they’re high in sodium). The sharp cheddar already provides enough umami flavor.
For a heart-healthy twist, add 1 tsp lemon juice at the end—it brightens the soup and balances richness. 💡
Meal-Prep Friendly
The fiber and protein combo makes this soup filling and stabilizing for blood sugar, perfect for meal prep. Store leftovers in glass containers for up to 5 days—the flavors deepen overnight.
Freeze portions for 3 months (add a splash of milk when reheating to restore creaminess). It’s my go-to for busy weeknights—just reheat and top fresh. ✨
Nutrition facts
Frequently asked questions
Can I make this soup without an immersion blender?
Transfer about half the soup to a regular blender, blend until smooth, then return it to the pot. For extra creamy results, strain the blended mixture back through a fine-mesh sieve to remove any potato chunks. This method works just as well—just be careful with hot liquids when using a blender.
How do I prevent the soup from getting too thick or too thin?
Start with 4 cups of broth and adjust as needed. If it's too thick after blending, add 1-2 tablespoons of milk or broth at a time. For a thicker consistency, simmer uncovered for 5-10 minutes to evaporate excess liquid. The key is to taste as you go—this soup should coat the back of a spoon but still be easy to ladle.
What are the best toppings to add for extra flavor?
Classic toppings include crispy bacon bits, shredded cheddar cheese, and green onions, but don't be afraid to get creative! Try adding crumbled sausage, chopped chives, or even a sprinkle of paprika for a smoky kick. For a fresh twist, add avocado slices or pickled jalapeños for a tangy crunch.
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 5 days. When reheating, stir in a splash of milk or cream to restore creaminess. For freezing, portion into individual containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Why does my soup look grainy after blending?
Graininess usually happens when potatoes aren't fully cooked before blending or when blending too quickly. Make sure potatoes are fork-tender before blending, and blend in short bursts while stirring the pot to keep heat even. If it's still grainy, strain the soup through a fine-mesh sieve or blend again with a splash of milk to help smooth it out.