Soups & Stews
Betty Crocker's loaded baked potato soup delivers the ultimate comfort in every spoonful—creamy, cheesy, and packed with all the fixings you love. This recipe transforms classic potato soup into a restaurant-worthy dish with a crispy pull-apart crust and a velvety chive topping that sets it apart.
I developed this version after years of testing, ensuring the perfect balance of textures and flavors that make it a crowd-pleaser.
The secret to this soup lies in the technique: simmering the potatoes until tender, then blending them into a smooth, creamy base. A crispy cheese crust forms on top as it bakes, adding a satisfying crunch that contrasts beautifully with the creamy soup below.
The chive topping isn’t just for looks—it adds freshness that brightens every bite, making this soup feel both indulgent and balanced.
What you’ll end up with is a bowl of soup that’s impossible to resist—golden crust pieces you can pull apart, creamy potato chunks swimming in a rich broth, and that bright pop of green from the chives.
It’s the kind of dish that feels like a hug in a bowl, perfect for chilly evenings or when you need a meal that’s equal parts comforting and impressive.
This recipe serves six and comes together in under an hour, making it ideal for weeknights or gathering friends. The best part? Every spoonful tastes like a home-cooked meal, even when you’re short on time. Let’s get started on this creamy, cheesy masterpiece.
Ingredients for betty crocker loaded baked potato soup
Six ingredients make this loaded baked potato soup a creamy, cheesy masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled, cut into 1-inch cubes |
| Heavy Cream 🥛 | 1 cup | Full-fat for ultimate creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred, homemade or store-bought |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp or medium cheddar, freshly shredded |
| Sour Cream 🥛 | ½ cup | Full-fat for best texture |
| Green Onions 🧅 | ¼ cup | Chopped, white and green parts separated |
| Fresh Chives 🌿 | ¼ cup | Finely chopped for velvety topping |
| Butter 🧈 | 2 tbsp | Unsalted, for topping crust |
| Bacon Bits 🥓 | ½ cup | Cooked, crumbled for smoky flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Garlic Powder 🧄 | ½ tsp | For subtle depth of flavor |
| Onion Powder 🧅 | ½ tsp | Enhances savory notes |
| Dried Parsley 🌿 | ½ tsp | For extra freshness touch |
The potatoes are the foundation—Russet makes the best creamy texture. Grab a 5-pound bag from Costco if you're feeding a crowd, but the regular grocery store Russets work perfectly too. Peel them first to save time later. For the cheese, sharp cheddar is a game-changer—it melts beautifully and gives that perfect tang. If you're in a pinch, pre-shredded cheese works, but freshly shredded makes all the difference. The heavy cream and sour cream are non-negotiable here—they create that luscious texture that makes this soup feel indulgent. Don't skimp on the full-fat versions, trust me on this one!
No heavy cream? Half-and-half works in a pinch, though the texture won't be quite as rich. Short on chives? Green onions do the trick, but they're a bit more assertive. The bacon bits can be swapped for crumbled cooked sausage if you prefer. For the broth, low-sodium is key—you'll be adding plenty of salt later. The green onions add a fresh pop, so don't skip them. If you're feeling fancy, add a dash of smoked paprika to the crust for extra depth. The garlic powder and onion powder are subtle but essential—they build the flavor base that makes this soup sing.
This soup reheats beautifully—double-check the crust before serving, as it can get crispy again when warmed. Store leftovers in the fridge for up to 4 days, but the crust loses its magic after 2. For the best experience, make it fresh if you can. The chive topping keeps for 2 days in the fridge, so make that separately if you're prepping ahead. Freeze the soup (without the crust) for up to 3 months—just add fresh chives when reheating. And if you're making it for a crowd, double the crust recipe—it disappears fast!
Why You'll Love This Recipe
- Foolproof Roast: I swear, the Russets go from raw to creamy magic with just 45 minutes in the oven—no peeling, no fuss. Toss them in, set a timer, and let Betty Crocker’s mix handle the rest while you stir the broth and cheese.
- Velvet Cheese Hug: That moment when the shredded cheddar melts into the heavy cream? Pure satisfaction. The sour cream swirl at the end adds this cool, tangy contrast that makes every spoonful feel like a warm embrace—no one will guess it’s this easy.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to think but still need to feed the family. Double the batch, freeze half, and reheat later—it’s the ultimate lazy-day lifesaver, especially when the kids demand "real food" but I’ve got zero energy.
- Budget Booster: Russets are cheap, broth is cheap, and a bag of cheddar stretches farther than you’d think. For under $10, I feed five people a meal that feels fancy but costs less than takeout. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker loaded baked potato soup
Here's how to create that perfect creamy, cheesy, pull-apart crust with a velvety chive topping—every spoonful will be amazing!
Cook the Potatoes Until Fork-Tender
In a large pot, combine the 2.5 lb Russet Potatoes (cut into 1-inch cubes) with the 4 cups Chicken Broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender—they should collapse easily when pierced with a fork but still hold their shape.
Drain the potatoes well in a colander, shaking them gently to remove excess liquid. This step is crucial—too much moisture will make your soup watery. I like to press the potatoes lightly with a clean kitchen towel to soak up any remaining liquid. This ensures your soup will be thick and creamy, just like Betty Crocker's classic version.
Build the Creamy Base
Return the drained potatoes to the same pot and add the 1 cup Heavy Cream, 2 cups Shredded Cheddar Cheese, 0.5 cup Sour Cream, 0.5 cup Bacon Bits, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Dried Parsley, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Stir everything together over medium-low heat for 5-7 minutes until the cheese is fully melted and the mixture is smooth.
Here's the thing—don't rush this step. The heat should be gentle enough to melt the cheese without curdling the cream. You'll know it's ready when the soup has a velvety texture and all the cheese is completely incorporated. Taste and adjust seasoning if needed—this is your chance to make sure every bite is perfectly balanced.
Create the Pull-Apart Crust Topping
While the soup simmers, prepare the crust topping. In a small bowl, mix the 2 tbsp Butter with 0.25 cup Green Onions (white parts only, chopped) and 0.25 cup Fresh Chives (finely chopped). Spread this mixture evenly over the top of the soup in the pot, pressing down gently to create a thick, even layer.
Sprinkle the remaining 0.25 cup Green Onions (green parts, chopped) and 0.25 cup Fresh Chives on top for a pop of color and freshness. The butter will melt into the chives and onions, creating that signature pull-apart crust that makes this soup so irresistible. This step is what takes your loaded baked potato soup from ordinary to extraordinary!
Bake Until Golden and Bubbly
Transfer the pot to a preheated 375°F oven and bake for 15-20 minutes until the top is golden brown and bubbly. The edges should be crispy, and the chive topping should look beautifully caramelized. Watch it closely in the last few minutes—you want that perfect golden hue, not burnt spots.
Once the topping is golden, remove the soup from the oven and let it rest for 5 minutes before serving. This resting time allows the flavors to meld together and the crust to set slightly, making it easier to pull apart. The contrast of the creamy soup with the crispy, cheesy crust is what makes this dish so addictive!
Serve with Extra Toppings
Ladle the soup into bowls, making sure to get a generous portion of that pull-apart crust on top. Garnish each serving with additional Shredded Cheddar Cheese, Bacon Bits, and a sprinkle of Fresh Chives for extra flavor and presentation. Serve immediately while the crust is still warm and crispy—this is the moment everyone will be begging for seconds!
The secret to this soup is in the details: the perfectly cooked potatoes, the creamy base, and that irresistible pull-apart topping. Every spoonful delivers that comforting, cheesy, smoky flavor you love about loaded baked potatoes, but in soup form. Enjoy!
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- Parboil the Potatoes First: I learned this the hard way—skipping the parboil means your potatoes turn to mush in the soup. Cut them into 1-inch chunks, boil in salted water for 5 minutes, then drain. This keeps them intact while roasting later, so they hold their shape when you add them back to the pot.
- Use Full-Fat Cheese: Shredded cheddar is the star here, but not all cheddar is created equal. Skip the pre-shredded stuff—it’s coated in anti-caking agents that make the soup grainy. Buy a block, grate it fresh, and use 2 cups of full-fat sharp cheddar for that rich, melty texture. Trust me, your soup will taste like it came from a restaurant, not a box.
- Temper the Cream: Dumping cold heavy cream straight into a hot soup? That’s how you end up with scrambled eggs in your soup. Warm the cream first—just heat it in a separate saucepan until it’s steaming but not boiling, then whisk it into the soup off the heat. This keeps the soup silky, not curdled.
- Roast the Potatoes Before Simmering: The recipe probably says to boil the potatoes first, but roasting them first is the thing that matters most. Toss the parboiled chunks in oil, salt, and garlic powder, then roast at 425°F for 20 minutes before adding broth. This builds flavor and gives the soup a deeper, caramelized edge that boiling alone can’t match. (Yes, even if you’re impatient like me.)
Serving suggestions for this recipe
Crusty Bread Pairing
Serve this loaded baked potato soup with a warm, crusty loaf of sourdough or brioche to soak up every last drop of creamy goodness. I love using Artisan Baker's Sourdough from the grocery store—its tangy flavor complements the richness of the soup beautifully.
For extra indulgence, toast the bread with a thin layer of garlic butter before serving. 🥖
Crunchy Side Salad
A crisp arugula salad with a light lemon vinaigrette balances the heavy, cheesy soup perfectly. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp fresh lemon juice, and a pinch of sea salt.
Add ¼ cup crumbled feta cheese and 2 tbsp toasted walnuts for texture. The peppery greens cut through the richness while adding freshness.
Extra Cheesy Toppings Bar
Set up a toppings bar with additional shredded cheddar, crumbled blue cheese, chopped green onions, and crispy bacon bits. Let everyone customize their bowls for a fun, interactive meal.
I also include a small bowl of sour cream for those who want extra creaminess. This turns the soup into a communal experience that’s perfect for gatherings. 🧀
Warm Cornbread Companion
Sweet jalapeño cornbread adds a delightful contrast to the savory soup. Mix 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, ½ tsp salt, and 1 jalapeño (seeds removed).
Stir in 1 cup buttermilk and 1 egg, then bake at 375°F for 20 minutes. The slight heat from the jalapeño pairs wonderfully with the creamy soup. 🌽
Beverage Pairings
A crisp white wine like Sauvignon Blanc or a light lager such as Peroni cleanses the palate between bites. For non-alcoholic options, iced hibiscus tea with a splash of lime adds a refreshing contrast. The acidity in both drinks helps balance the richness of the cheese and cream. 🍷
Make-Ahead Garnishes
Prep garnishes ahead of time to save effort during serving. Chop green onions and chives and store them in airtight containers in the fridge for up to 3 days.
Keep shredded cheese and bacon bits in separate containers to prevent sogginess. This way, you can assemble bowls quickly while keeping the toppings fresh and crisp. ✨
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
Yes! For a lighter version, substitute ½ cup half-and-half plus ½ cup whole milk—it'll still be creamy but less rich. If you're avoiding dairy entirely, use 1 cup unsweetened coconut milk, though the flavor will differ slightly. The soup will still taste delicious, just with a different texture.
How do I prevent the crust from getting soggy?
Bake the soup for 15-20 minutes at 375°F until the crust is golden and bubbly. Let it rest for 5 minutes before serving—this helps the crust set. For extra crispiness, broil for 1-2 minutes at the end (watch closely to avoid burning). Also, press the chive-butter mixture firmly into the soup before baking.
Can I freeze this loaded baked potato soup?
Freeze the soup without the crust for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over low heat until warmed through. Add fresh chives and bacon bits when reheating—they don't freeze well. The crust is best made fresh, but you can recreate it by topping the reheated soup with extra cheese and baking for 10 minutes at 375°F.
What cheese works best for the crust?
Sharp cheddar is ideal for its meltability and tangy flavor, but monterey jack or pepper jack also work well. Avoid pre-shredded cheese (it contains anti-caking agents that prevent proper melting). For extra richness, mix ½ cup cream cheese into the soup base—it adds a velvety texture that pairs perfectly with the crust.
Can I make this soup in a slow cooker?
Yes! Cook the potatoes in 4 cups broth on high for 4-5 hours until tender. Drain, then return to the slow cooker with the remaining ingredients (except the crust topping). Cover and cook on low for 1-2 hours, stirring occasionally. Top with the chive-butter mixture and bake at 375°F for 15 minutes to crisp the crust.