Soups & Stews
Betty Crocker's loaded potato soup recipe delivers that creamy, cheesy comfort in every spoonful—just like the classic box mix but with restaurant-quality depth. The secret lies in slow-simmering the soup to develop rich, velvety texture while layering in sharp cheddar and bacon for that signature loaded flavor.
I first made this version after burning through three store-bought attempts, and the difference is night and day.
What makes this recipe stand out is the balance of simplicity and indulgence—one pot, minimal prep, and a 30-minute hands-off simmer that transforms humble potatoes into something extraordinary.
The slow cooking builds flavor without browning, while the final swirl of cheese and bacon creates those irresistible cheesy swirls that disappear faster than you can say "soup night." My daughter Lily always asks for seconds, and even my husband—who claims he doesn't like potatoes—comes back for more.
By the time you're done, you'll have a steaming bowl of creamy, cheesy perfection with crispy bacon bits and green onions on top—just like the diner version you love. The best part?
It reheats beautifully, so you can make a big batch and enjoy leftovers all week. This is comfort food at its finest, with the professional touch that makes it feel special.
Perfect for chilly evenings, game days, or when you need a meal that feels like a hug in a bowl. The recipe includes all the classic toppings plus a few modern twists to elevate it beyond the box. Let's get cooking—your taste buds will thank you.
Ingredients for betty crocker loaded potato soup
Six ingredients make this creamy soup magical—just like the box, but better.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Peeled and cubed evenly |
| Bacon 🥓 | 12 oz | Thick-cut, chopped into bits |
| Yellow Onion 🧅 | 1 whole | Diced small for flavor base |
| Celery Stalk 🧅 | 3 whole | Diced finely for classic trio |
| Carrot 🥕 | 2 whole | Diced small for subtle sweetness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred for balance |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded fresh for best melt |
| Sour Cream 🥛 | ½ cup | Full-fat for creamy swirls |
| Green Onions 🌱 | 4 whole | Sliced thin for garnish |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Butter 🧈 | 2 tbsp | Unsalted for flavor control |
The potatoes are the star, so Russets are non-negotiable—they're starchy and hold up to slow cooking. Costco or Walmart, but any grocery store will work. Skip the pre-cut bags (they brown too fast). For the bacon, thick-cut makes all the difference—it crisps up perfectly and adds that smoky depth. The classic trio of onion, celery, and carrot? Don't skip it. Dice them small so they melt into the soup rather than staying chunky. I always grab the freshest thyme from the produce section—it's worth the extra 50 cents for that bright flavor.
No bacon? Smoked turkey bacon or even crispy potato chips (yes, really) can stand in. Sharp cheddar is key—Kraft Singles won't melt right, so grab a block and shred it yourself. The heavy cream can be swapped for half-and-half if you're watching calories, but trust me on the full-fat version. Short on green onions? Fresh chives or even a little parsley work in a pinch. The chicken broth? Low-sodium is a must—you'll be adding plenty of salt later. And if you're in a rush, bacon fat from cooking the bits can replace some of the butter for extra flavor.
This soup tastes even better the next day—make a double batch and freeze half. Store leftovers in the fridge for 4-5 days, covered tightly. For the cheesy swirls, stir in the sour cream and cheddar right before serving. Portion into containers with a layer of cheese on top—it'll melt into a gooey blanket when reheated. The bacon bits? Save those for garnish right before serving, or they'll get soggy. And if you're serving a crowd, double the bacon and cheese—no one will complain.
Why You'll Love This Recipe
- No Chopping Hassle: I swear by this recipe because it only needs one onion and celery stalk chopped—no small dice, no fuss. The bacon renders quickly, the potatoes soften fast, and honestly? I’ve made it with pre-diced veggies from the store when I’m really tired.
- Bacon-Creamy Magic: That crispy bacon crumbled into the soup? It’s the secret weapon. The creamy broth from the potatoes balances the smoky, salty bite, and the little carrot chunks add just enough sweetness to make every spoonful ridiculously satisfying.
- Leftovers That Beg for More: This soup actually tastes better the next day—thicker, richer, and perfect for quick lunches. I’ll be real: I’ve reheated portions three times because it’s that good, and it freezes like a dream for those nights when I don’t want to cook at all.
- Budget-Friendly Crowd-Pleaser: Russets are cheap, bacon stretches far, and the veggies are basic. For under $10, I feed my family of four plus leftovers, and no one complains—even my picky teenager. It’s my go-to when money’s tight but I still want something hearty.
Step-by-step instructions for betty Crocker loaded potato soup
Let's create a rich, velvety soup where every spoonful delivers that perfect balance of creamy, cheesy comfort.
Cook the Bacon and Sauté the Vegetables
In a large Dutch oven, cook the 12 oz chopped bacon over medium heat until it's crispy and the fat has rendered out, about 8-10 minutes. I like to press down on the bacon bits with a spatula to help them crisp faster. Remove the bacon with a slotted spoon and set it aside on paper towels to drain.
In the same pot, reduce the heat to medium-low and add the 2 tbsp butter. Once melted, add the diced yellow onion, finely chopped celery stalk, diced carrot, and minced garlic cloves. Sauté for 8-10 minutes until the vegetables are tender and the onion becomes translucent. You'll know it's ready when you can smell that sweet, savory aroma filling your kitchen.
Season with the 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried thyme. Stir well to coat the vegetables evenly with the spices. This step builds the flavor foundation for your soup, so don't rush it—let those aromatics develop properly.
Simmer the Potatoes in Broth
Add the peeled and cubed 2 lb russet potatoes to the pot along with the 4 cups chicken broth. Stir gently to combine, then bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes, until the potatoes are fork-tender.
Here's where you'll notice the magic happening—the potatoes will soften while absorbing the flavorful broth. You'll see them floating near the surface as they cook. If the soup starts to reduce too much, you can add a splash of water, but try to maintain the broth level. The potatoes should be tender enough that a fork slides in easily but still holds its shape.
After the potatoes are tender, use an immersion blender to blend about half of the soup until smooth. This creates that creamy texture we're after while keeping some texture in the soup. If you don't have an immersion blender, carefully transfer about half the soup to a regular blender, blend, then return it to the pot. Be cautious with hot liquids and blenders!
Add Cream and Cheese for Ultimate Creaminess
Return the pot to medium heat and stir in the 1 cup heavy cream and the 1.5 cups shredded sharp cheddar cheese. Let the soup simmer gently for 5-7 minutes, stirring occasionally, until the cheese is completely melted and the soup is heated through. You'll notice the soup becoming thicker and more luxurious as the cream and cheese blend together.
This is the moment where your soup transforms from good to extraordinary. The cheese should melt smoothly into the soup, creating those beautiful cheesy swirls. If the soup looks too thick, you can stir in a splash of the reserved broth to reach your desired consistency. Taste and adjust the seasoning if needed—this is your chance to perfect the flavor.
Stir in the reserved crispy bacon and half of the sliced green onions. The bacon adds that smoky, salty crunch that makes this soup truly loaded. Let the soup simmer for another 2-3 minutes just to heat everything through. The green onions will brighten up the rich flavors with their fresh, slightly sharp taste.
Finish with Sour Cream and Garnish
Remove the pot from heat and gently stir in the 0.5 cup sour cream. This adds that final touch of cool, creamy richness that makes this soup irresistible. Be careful not to over-stir—just enough to create those beautiful swirls throughout the soup. The contrast between the warm soup and cool sour cream is what makes this recipe special.
Ladle the soup into bowls and top each serving with the remaining sliced green onions. The green onions add a pop of color and freshness that cuts through the richness. Serve immediately while hot, with crusty bread on the side to soak up every last drop of that creamy goodness.
This soup is perfect for chilly days or whenever you need a comforting meal. The combination of creamy potatoes, crispy bacon, and melted cheese creates a symphony of textures and flavors in every spoonful. Enjoy your homemade loaded potato soup!
Pro Tips For Making Betty Crocker Loaded Potato Soup
- COOK THE POTATOES FIRST: I learned this the hard way—skipping this step makes the soup gluey. Peel and dice the Russets into ½-inch cubes, then boil them in salted water for 10 minutes before adding to the pot. They’ll soften evenly and soak up flavors better than raw chunks.
- CRISP THE BACON RIGHT: Don’t just toss the bacon in—cook it until the edges are deep brown, not just pink. Use a cold skillet and render the fat slowly (5-7 minutes). The extra effort makes the soup richer, and you’ll need that fat to sauté the onions later.
- SWEAT THE VEGETABLES LOW: After cooking the bacon, reduce heat to medium-low and let the onions, celery, and carrots cook for 8-10 minutes. Watch the heat—if they brown too fast, they’ll burn and turn bitter. You want them soft and translucent, not crispy.
- SKIP THE BOILING BROTH: The recipe might call for boiling the broth, but I skip it. Just add the canned broth (or water + bouillon) cold to the pot with the potatoes and bacon. It saves 5 minutes and keeps the soup from getting watery when you add the cheese later.
Make-ahead tips for this recipe
Freezer Prep
This soup freezes like a dream, so I always make a double batch for busy weeks. After assembling the soup (before adding sour cream), let it cool completely to room temperature—about 1 hour. Then transfer to a quart-sized freezer bag, leaving 1-inch headspace for expansion.
I like to use Stasher bags because they're reusable and prevent freezer burn. Label with the date and freeze for up to 3 months. 🧊
Thawing Strategies
For fridge thawing, transfer the bag to the fridge 24 hours before serving.
If you're short on time, use the cold water bath method: Seal the bag in a second zip-top bag, submerge in cold water, and change the water every 30 minutes until thawed (2-3 hours). Never microwave from frozen—it creates uneven heating and rubbery potatoes.
Once thawed, reheat gently on the stovetop.
Reheating Perfection
My secret for restaurant-quality reheating? Use a heavy-bottomed pot on medium-low heat with ¼ cup water or broth to prevent sticking. Stir occasionally for 10-15 minutes until heated through. The key is patience—rushing makes the soup watery.
Always stir in fresh sour cream and crispy bacon right before serving to maintain texture. For a quick fix, microwave on 50% power for 2-minute intervals until hot.
Make-Ahead Toppings
Prep toppings separately to keep them crispy. Cook bacon in advance and store in an airtight container at room temp for up to 3 days. Slice green onions and store in a sealed container in the fridge for 5 days.
For extra convenience, portion cheese into ¼-cup servings in small containers. When ready to serve, simply reheat the soup and assemble with prepped toppings. This cuts 10 minutes off your serving time! 💡
Portion Control
Divide soup into 2-cup portions in microwave-safe containers with a layer of cheese on top. Cover tightly and refrigerate for up to 4 days. When reheating, microwave for 1.5-2 minutes (covered) until bubbly.
The cheese melts into a gooey blanket, and the texture stays creamy. For meal prep, I make 6 servings on Sunday and freeze half—perfect for weeknight dinners when I'm too tired to cook.
Kid-Friendly Assembly
Turn this into a fun activity with my daughter Lily. Set out bowls of soup, toppings, and let everyone customize their own. We call it "Build-Your-Own Loaded Soup Night." Kids love adding extra cheese and bacon, and it guarantees they'll eat every bite.
For picky eaters, serve with chicken noodle soup on the side—they won't even notice the potatoes. This trick works wonders at family gatherings too! 👨👩👧👦
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
Swap the bacon for smoked turkey bacon, crispy potato chips (trust me, it works!), or even crumbled sausage for a different flavor profile. The key is maintaining that salty, crispy contrast to balance the creamy soup. If you're vegetarian, try toasted breadcrumbs or nutritional yeast for a cheesy, umami boost.
Why does my soup get watery when reheating?
This happens when the starches separate during cooling. To fix it, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water while reheating on medium-low heat. Stir constantly for 3-5 minutes until thickened. For prevention, always cool the soup completely before refrigerating and store it in airtight containers with minimal headspace.
What's the best way to make this soup dairy-free?
Replace the heavy cream with full-fat coconut milk and use vegan cheddar or nutritional yeast for cheesiness. For extra creaminess, blend in ½ cup cooked cashews with the broth. The bacon can stay in, or swap for smoky tempeh crumbles. Taste as you go—dairy-free versions often need a little extra salt to compensate for the lack of cheesy richness.
Can I use frozen potatoes instead of fresh?
Yes, but with a few adjustments. Use 2 cups frozen diced potatoes (about 1 lb) and add them 5 minutes earlier in the simmering step. They'll need the extra time to thaw and soften properly. For best texture, don't skip peeling—frozen potatoes can get mushy if overcooked. Also, increase the broth to 4.5 cups to account for the ice crystals.
How do I make this soup spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika when sautéing the vegetables. For heat lovers, stir in 1 chopped chipotle pepper in adobo sauce with the cream, or top each bowl with hot sauce or diced jalapeños. A dash of cajun seasoning in the bacon fat also adds depth. Remember, you can always adjust heat at the end—start conservative and build from there!