Soups & Stews
Betty Crocker's loaded potato soup recipe delivers that creamy, velvety texture we all crave—packed with layers of crispy bacon, sharp cheddar, and tender potatoes. 💛 I first made this version during a chilly Portland winter when I needed comfort food that felt like a hug in a bowl.
The secret lies in a proper roux base that thickens the soup without breaking, while the bacon and cheese add richness that keeps it satisfying.
What sets this recipe apart is the balance between traditional techniques and modern shortcuts. You'll start with a classic roux foundation for that creamy consistency, but I've adapted it for both stovetop and Instant Pot methods.
The bacon gets crisped first to maximize flavor, then the potatoes simmer until fork-tender while developing deep, savory notes. The cheese comes in at the end to melt into a velvety finish that coats every spoonful.
By the time you serve this soup, you'll have a steaming bowl topped with crispy bacon bits and melted cheese—each spoonful delivers that perfect combination of creamy texture and hearty flavors. The aroma alone will have everyone gathering around the table, and the leftovers reheat beautifully for quick lunches.
This is the kind of soup that feels like a restaurant-quality meal without the fuss.
Pair it with crusty bread for dipping or a simple green salad to balance the richness. The recipe scales perfectly for crowds, making it ideal for game days or family gatherings. Let's get cooking—this soup is worth every minute of simmering time.
Ingredients for betty crocker loaded potato soup
Six ingredients make the creamy base—potatoes, bacon, butter, and broth—plus cheddar and sour cream for that velvety finish.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Bacon (thick-cut) 🥓 | ½ lb | Crisped and chopped fine |
| Butter (unsalted) 🧈 | ½ cup | Cold for roux development |
| All-Purpose Flour 🌾 | ¼ cup | For smooth roux texture |
| Yellow Onion 🧅 | 1 whole | Diced small and even |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for depth |
| Chicken Broth (low-sodium) 💧 | 4 cups | Homemade or high-quality |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded freshly (block) |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | For earthy aroma |
| Green Onions 🧅 | 4 whole | Sliced thin for garnish |
The bacon and butter are non-negotiable for that deep, savory flavor. Thick-cut bacon from Costco or your butcher shop gives the best crisp, while Land O'Lakes unsalted butter (or any good European-style) works perfectly for the roux. The potatoes should be Russet—starchy, not waxy, so they break down nicely. I always peel and cube them 1-inch even pieces—no need for exact precision, but consistency helps. For the cheddar, sharp varieties like Cabot or Tillamook give the best tang, but whatever you grab that's aged well works too.
No thick-cut bacon? Regular bacon works in a pinch, but it gets crispier faster—watch it like a hawk. Running short on butter? Olive oil or ghee keeps the roux from breaking, though butter gives that unmatched richness. Pre-shredded cheese? Freshly grate your own—it melts so much better. The broth is where you can get creative: homemade is ideal, but even bouillon cubes in a pinch work if you season well. For extra depth, I sometimes add a splash of Worcestershire sauce to the broth—trust me on this.
This soup tastes even better the next day—4-5 days in the fridge, honestly. Freezes beautifully too, up to 3 months. I always make a double batch because it disappears fast. For serving, keep the bacon bits and cheese separate until the end so they stay crisp. A sprinkle of fresh green onions on top adds that bright finish. And if you've got crusty bread? Dip it in—it's the only right way.
Why You'll Love This Recipe
- No Chopping Chaos: The thick-cut bacon and Russet potatoes are the stars here, but you barely have to work for it. I just dice the onion and cube the potatoes—no peeling, no fussy prep—while the bacon renders itself crispy in the pan. That’s 10 minutes saved right there, folks.
- Bacon Butter Bliss: Between us, the moment you melt that unsalted butter into the crispy bacon fat? Pure magic. That rich, smoky depth from the bacon and the velvety flour roux make every spoonful feel like a hug for your taste buds. Honestly, the soup tastes like it simmered for hours—even though it’s ready in under 30.
- Leftover Goldmine: This soup actually improves the next day. The flavors meld like old friends, and the texture gets even creamier. I make a double batch on Sundays, freeze half, and pull it out for lazy nights or unexpected company. Zero waste, maximum convenience.
- Budget-Friendly Crowd-Pleaser: Russets and bacon might not be the cheapest, but this recipe stretches every ingredient. A pound of potatoes and a pack of bacon feed four people heartily, and the flour-butter roux adds richness without breaking the bank. It’s the kind of meal that makes you look like a hero—without the grocery bill to prove it.
Step-by-step instructions for Betty Crocker's loaded potato soup
Here's how to create that perfect velvety, bacon-loaded potato soup with layers of rich flavor.
🔥 Step 1: Cook the Bacon and Sauté the Aromatics
In a large Dutch oven, cook the 0.5 lb bacon (thick-cut) over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels, leaving the rendered fat in the pot. This bacon fat is pure flavor gold.
In the same pot, melt 0.5 cup butter (unsalted) over medium heat. Add the 1 whole yellow onion (diced) and cook for 5 minutes until softened. Stir in the 4 cloves garlic (minced) and 1 tsp dried thyme, cooking for another 1 minute until fragrant. This aromatic base builds the soup's flavor foundation.
🍳 Step 2: Build the Creamy Roux Base
Reduce heat to medium-low and sprinkle in the 0.25 cup all-purpose flour all at once. Whisk vigorously for 2 minutes until the mixture turns a light golden color—this is your roux, which will create that signature creamy texture. Don't walk away; you want it smooth and lump-free.
Slowly pour in the 4 cups chicken broth (low-sodium) while whisking constantly to prevent lumps. Bring to a gentle simmer and let cook for 5 minutes until slightly thickened. This step transforms your basic broth into a velvety base for the soup.
🥘 Step 3: Simmer the Potatoes Until Tender
Add the 3 lb russet potatoes (peeled and cubed) to the pot. Stir gently to coat the potatoes with the broth mixture. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until the potatoes are fork-tender. You'll know they're ready when a knife slides in easily with just slight resistance.
Season with 1.5 tsp salt and 0.5 tsp black pepper during this time, stirring occasionally. The potatoes should absorb the flavors beautifully, creating that comforting, homey taste we all love in loaded potato soup.
🍽️ Step 4: Finish with Cheese and Sour Cream
Stir in the 1.5 cups sharp cheddar cheese (shredded) and 0.5 cup sour cream, letting them melt into the soup over low heat for 2-3 minutes. The cheese should be fully melted but still creamy—not stringy. If the soup looks too thick, add a splash of warm water or broth to reach your desired consistency.
Return the crispy bacon to the pot and stir to combine. Taste and adjust seasoning if needed. Remove from heat and let sit for 5 minutes to allow all the flavors to meld together perfectly.
🌿 Step 5: Garnish and Serve Warm
Ladle the soup into bowls and top each serving with 4 whole green onions (sliced thin). The fresh green onions add a bright contrast to the rich, creamy soup. Serve immediately while hot—this soup tastes best fresh from the pot with that perfect balance of creamy texture and savory bacon flavor.
For extra indulgence, I like to serve with oyster crackers or crusty bread on the side. The contrast of the crispy crackers with the creamy soup is pure comfort food magic. Enjoy your velvety, loaded potato soup that's sure to become a family favorite!
Pro Tips For Making Betty Crocker Loaded Potato Soup
- CRISP THE BACON LOW: Thick-cut bacon needs patience—cook it on medium-low heat until the edges curl and the fat renders slowly. Rushing it on high heat makes it rubbery, and you’ll end up with grease instead of crispy bits for the soup’s texture. I learned this the hard way after burning three batches in a row.
- CUT POTATOES UNIFORM: Dice Russets into ½-inch cubes, no smaller—this guarantees even cooking and prevents a mushy bottom. If you’re lazy like me, skip the food processor; a sharp knife takes 10 minutes and makes a real difference in the final bite.
- ROUX THE FLOUR WELL: Cook the butter-flour roux in the bacon fat until it’s a deep golden brown, not just pale. This adds richness and thickens the soup properly. I used to walk away too soon, and the result was always thin and bland—now I stir like my life depends on it.
- SIMMER POTATOES COVERED: Once the potatoes hit the broth, cover the pot and let them steam for 10 minutes before stirring. This softens them evenly without breaking them apart—unlike my first attempt, where I kept checking and ended up with a gluey mess. (Yes, I ate it anyway.)
Perfect pairings for this recipe
Crusty Bread Pairing
Nothing beats this soup with a warm, crusty loaf for dipping. I grab a baguette from New Seasons Market—their sourdough has that perfect chewy crust that soaks up the creamy soup beautifully.
For a shortcut, toast 1-inch thick slices on a baking sheet at 375°F for 5-7 minutes until golden. The crunch contrasts perfectly with the velvety texture. 🥖
Green Salad Balance
A simple green salad cuts through the richness of this loaded soup. Toss 4 cups mixed greens (spinach, arugula, romaine) with 2 tbsp olive oil, 1 tbsp apple cider vinegar, and a pinch of Dijon mustard.
Top with ½ cup crumbled goat cheese and ¼ cup toasted walnuts for crunch. The acidity refreshes your palate between spoonfuls.
Warm Beer Pairing
A cold amber ale like Deschutes Mirror Pond complements this soup perfectly. The malty sweetness and slight bitterness balance the creaminess and smokiness of the bacon. For a lighter option, try a wheat beer like Allagash White—its citrus notes brighten each bite.
Avoid heavy stouts or lagers that might overpower the dish. 🍺
Cheesy Breadsticks
For a fun, interactive side, make quick cheesy breadsticks. Roll out 1 lb pizza dough into strips, brush with 2 tbsp olive oil, and sprinkle with ½ cup grated Parmesan and 1 tsp garlic powder.
Bake at 400°F for 10-12 minutes until golden. The gooey cheese pairs perfectly with the soup's creamy texture.
Pickled Vegetable Toppings
Add a tangy crunch with quick-pickled vegetables. Thinly slice ½ cup red onion and ½ cup jalapeño, then soak in ½ cup vinegar, 1 tbsp sugar, and 1 tsp salt for 20 minutes.
Drain and sprinkle over the soup just before serving. The acidity cuts through the richness, adding a bright, refreshing contrast. 🌶️
Dessert Pairing
End the meal with something light like apple crisp—a nod to my Cincinnati roots where Mrs. Henderson always served it after potlucks. The warm spices in the crisp (cinnamon, nutmeg) complement the savory soup without overwhelming it. Serve with vanilla ice cream for the ultimate comfort food combo. 🍏
Nutrition facts
Frequently asked questions
Can I make this loaded potato soup without a roux?
The roux creates that signature creamy texture, but you can substitute with 2 tablespoons cornstarch or 1 cup heavy cream for a smoother finish. For the cornstarch method, mix it with 2 tablespoons cold water, then stir into the simmering broth until thickened. The roux gives the most authentic Betty Crocker-style creaminess, though!
How do I keep the bacon crispy when reheating leftovers?
Store leftovers with the bacon on top—this helps preserve its crispiness. When reheating, cover the pot with a lid and warm over low heat for 3-5 minutes only. For extra crunch, toast fresh bacon bits separately and sprinkle on top before serving. Microwaving breaks down the texture, so always reheat on the stovetop.
What's the best way to make this soup in an Instant Pot?
Cook the bacon and sauté onions/garlic as directed, then deglaze with 1 cup broth. Add flour, whisk in remaining 3 cups broth, and stir in potatoes. Seal the lid, set to high pressure for 8 minutes, then quick-release. Stir in cheese and sour cream at the end. The Instant Pot cuts cooking time to 25 minutes total—perfect for busy weeknights!
Can I use sweet potatoes instead of russets?
Sweet potatoes will work, but they'll stay firmer and add a slightly sweet flavor. For best results, use 1.5 lbs sweet potatoes (peeled and cubed) and reduce simmering time to 15 minutes. The texture will be less creamy, but it's still delicious—just expect smaller, denser potato pieces. For a hybrid version, mix 2 lbs russets with 1 lb sweet potatoes.
Why did my soup turn out too thick?
This usually happens from over-thickening the roux or reducing too much liquid. Thin with 2-4 tablespoons warm broth or milk while stirring constantly. For future batches, whisk in the flour more gradually or reduce simmering time. The soup should coat the back of a spoon but still be pourable—not gluey!