Soups & Stews
Betty Crocker's potato soup recipe delivers that velvety creamy texture we all crave, with a perfect balance of rich broth and tender potatoes. The secret lies in a classic roux foundation that thickens the soup just enough to coat every spoonful without turning it gluey.
I’ve perfected this version over years of testing, ensuring it’s foolproof for home cooks while staying true to the brand’s signature comfort.
This recipe transforms simple ingredients into a restaurant-quality dish with minimal effort—just 30 minutes of active time and a few pantry staples. The herbed crunch topping adds a satisfying contrast to the smooth soup, while the slow simmer develops deep, savory flavors.
Whether you’re feeding a family or meal prepping for the week, this soup delivers warmth and satisfaction in every bowl.
The result is a creamy, dreamy potato soup with perfectly cooked potatoes that hold their shape and a velvety sauce that clings to every bite. The aroma alone will have everyone gathering around the table, and the texture—smooth yet substantial—makes it impossible to resist a second helping.
This is the kind of soup that feels like a hug in a bowl.
Serve it with crusty bread for dipping or a sprinkle of fresh parsley for extra brightness. The recipe scales easily for crowds, and leftovers reheat beautifully, making it a perfect addition to any menu. Let’s get cooking—your taste buds will thank you.
Ingredients for betty crocker potato soup
Pantry staples plus a few fresh touches. Creamy, dreamy, and ready in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lbs | Peeled, cut into 1-inch cubes |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small pieces |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Celery Stalks 🧅 | 2 whole | Diced, for flavor base |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 3 cloves | Minced, for aroma |
| Canned Cream of Chicken Soup 🍲 | 2 cans | 10.5 oz each, low-sodium |
| Salt 🧂 | 1 tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Bacon 🥓 | 6 oz | Cooked, crumbled |
| Panko Breadcrumbs 🍞 | ½ cup | For crunch topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
| Chives 🌿 | 2 tbsp | Chopped, for garnish |
The potatoes are the star—Yukon Golds stay creamy and hold their shape. Costco or Trader Joe's usually have them pre-washed, which saves time. If you're using russets, boil them first for 5 minutes to soften slightly. The bacon? Thick-cut, smoked is ideal—it adds that deep, savory flavor without being overpowering. I like to cook it separately so the soup doesn't get greasy, but toss it in at the end for maximum crispiness.
No cream of chicken soup? Substitute 2 cups of homemade roux (butter + flour) plus 2 cups broth. Short on thyme? Dried oregano at half the amount works in a pinch. The panko topping is where magic happens—toast it in the oven for 3 minutes before adding cheese for extra crunch. For a dairy-free version, swap the heavy cream for coconut milk and use nutritional yeast instead of Parmesan. The soup reheats beautifully, but add a splash of milk or cream if it gets too thick.
This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. Portion into containers with the crunch topping on top so it stays crisp. For meal prep, freeze the soup without the topping, then add it fresh when reheating. The aroma alone will have everyone gathering around the table—trust me, this is the kind of soup that feels like a hug in a bowl.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot. Peel those Yukon Golds, toss them in with butter and flour, and let the broth do the work—no chopping, no fuss. The creamy finish comes together while you’re still stirring.
- Creamy Without Guilt: That heavy cream makes it rich, but here’s the secret: the Yukon Golds hold their shape, so it’s not a mushy mess. Honestly, the first time I made this, I thought it was restaurant-quality—smooth, velvety, but still with that buttery potato bite.
- Weeknight to Potluck: Between us, this soup is my go-to for everything. Too tired for dinner? Done in 30. Bringing sides to a gathering? It’s the crowd-pleaser. Even my picky husband asks for seconds—(yes, even on a Tuesday night).
- Fridge-Friendly Goldmine: Make a double batch and thank me later. The flavors actually improve overnight, and reheating it? Just stir in a splash of broth if it thickens. Not the prettiest leftovers, but the taste makes up for it—plus, it’s half the cost of takeout.
Step-by-step instructions for betty Crocker potato soup recipe
Here's how to make this velvety, comforting soup with a perfect balance of creamy texture and herbed crunch.
Cook the Bacon and Sauté the Vegetables
In a large Dutch oven or heavy pot, cook the 6 oz bacon over medium heat until it's crispy and golden brown, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
In that same bacon fat, add the diced 2 whole celery stalks and 1 whole yellow onion. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and become translucent. Add the 3 cloves minced garlic cloves and cook for another 30 seconds until fragrant. This step builds deep flavor that forms the base of your soup.
Make the Roux and Add Potatoes
Reduce the heat to medium-low and whisk in the 0.5 cup unsalted butter and 0.5 cup all-purpose flour. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden brown color. This creates a smooth roux that will thicken your soup beautifully.
Add the 3 lbs peeled and cubed Yukon Gold potatoes to the pot. Pour in the 6 cups chicken broth, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover the pot and cook for 15-20 minutes, until the potatoes are fork-tender but not falling apart. This ensures they hold their shape while absorbing flavor.
Blend for Creamy Texture
Remove the pot from heat and use an immersion blender to partially blend the soup until it's smooth but still has some texture. If you don't have an immersion blender, carefully transfer about half the soup to a regular blender, blend until smooth, then return it to the pot. This creates that signature creamy texture without making the soup completely smooth.
Stir in the 2 cans cream of chicken soup, 1 cup heavy cream, and 0.5 cup milk. Season with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp dried thyme. Return the soup to a gentle simmer and cook for another 5-7 minutes, allowing all the flavors to meld together. The soup should be thick and creamy, with just a hint of chunkiness from the potatoes.
Prepare the Topping and Finish
In a small bowl, combine the 0.5 cup panko breadcrumbs, 0.25 cup freshly grated parmesan cheese, and 2 tbsp chopped chives. Stir in the crumbled 6 oz bacon and mix well. This creates a flavorful, crunchy topping that adds texture contrast to the creamy soup.
Ladle the hot soup into bowls and top each serving with about 1 tablespoon of the breadcrumb mixture. The contrast between the velvety soup and crispy topping is what makes this recipe truly special. Serve immediately while the topping is still crisp and the soup is piping hot.
Pro Tips For Making Betty Crocker Potato Soup
- Parboil Potatoes First: Toss peeled Yukon Golds into boiling water for 5 minutes before simmering—this keeps them from turning to mush later. I learned this the hard way when my soup turned into a gluey mess after an hour of simmering.
- Use Cold Butter: Whisk the all-purpose flour into cold butter before adding broth—this prevents lumps and gives you a smoother roux. Sounds weird, but it works: the cold butter melts slower, so you don’t burn the flour before it’s fully incorporated.
- Simmer, Don’t Boil: Keep the soup at a gentle simmer, not a rolling boil, after adding potatoes—otherwise, they’ll disintegrate into a starchy slurry. I know, I know, but trust the process: 20 minutes at low heat keeps them creamy and intact.
- Warm the Cream: Heat the heavy cream separately until just steaming before stirring it into the soup—this stops the broth from curdling. I skip this when I’m lazy, and the dish is noticeably better when I don’t. (Your future self will thank you.)
Health benefits of betty crocker potato soup
Creamy Comfort Boost
This potato soup is a protein-packed comfort food that delivers 15-20 grams of protein per serving—thanks to the bacon and heavy cream. The Yukon Gold potatoes provide 4 grams of fiber per serving, supporting digestion while keeping you full longer.
The cream of chicken soup adds 5 grams of protein without overpowering the dish, making it a satisfying meal in a bowl. 💪
Rich in Vitamins
The celery and onion base contributes vitamin K (important for bone health) and vitamin C (immune support), while the garlic adds alicin, a compound with natural anti-inflammatory benefits.
The thyme boosts antioxidants, helping fight free radicals. Even the Parmesan cheese topping adds calcium and vitamin B12—a perfect blend of nutrients for a cozy meal. 🌿
Balanced Carbs and Fats
Despite its creamy texture, this soup balances complex carbs from the potatoes with healthy fats from the butter and cream. The bacon fat provides monounsaturated fats, while the heavy cream adds richness without excessive calories.
For a lighter version, swap half the heavy cream for Greek yogurt—it keeps the creaminess while cutting calories by ~50 per serving.
Meal Prep Friendly
This soup reheats beautifully, making it perfect for batch cooking. The fiber and protein combo helps stabilize blood sugar, preventing energy crashes after reheating. Store leftovers in airtight containers for up to 5 days in the fridge or 3 months in the freezer.
The panko topping stays crisp if added fresh after reheating—just toast it in the oven for 2-3 minutes before serving. ✨
Dairy-Free Adaptation
For lactose-sensitive eaters, replace the heavy cream and milk with unsweetened coconut milk and use nutritional yeast instead of Parmesan. The potatoes and broth still provide potassium and electrolytes, while the bacon and herbs maintain flavor depth.
This version keeps ~30% fewer calories but delivers the same creamy satisfaction. 🌱
Cozy Immune Support
The garlic, thyme, and chicken broth create a natural immune-boosting combination. Garlic contains allicin, which may help fight infections, while thyme has antimicrobial properties. The warm broth also helps soothe sore throats—perfect for cold-weather comfort.
Serve with a side of garlic bread for extra flavor and vitamin B from the yeast. 💛
Nutrition facts
Frequently asked questions
Can I make this potato soup without cream of chicken soup?
For a homemade version, whisk together 0.5 cup butter and 0.5 cup flour to make a roux, then cook for 2-3 minutes until golden. Add 2 cups chicken broth and stir until smooth. This creates a similar creamy base without canned soup. The flavor will be slightly more rustic but just as satisfying.
Why does my potato soup turn out gluey?
Gluey soup happens when the roux cooks too long or the soup simmers too vigorously. Keep the heat at a gentle simmer and stir occasionally. For extra insurance, blend only half the soup at a time to maintain thickness. If it's already too thick, stir in 1-2 tablespoons of milk or broth to loosen it up.
How can I add extra protein to this recipe?
Try adding 1 cup cooked chicken breast or 1/2 lb shredded rotisserie chicken when you stir in the cream of chicken soup. For a heartier version, swap half the potatoes for 1 cup diced ham or 1/2 lb cooked sausage. The bacon topping already adds protein, but these swaps will make it even more filling.
Can I make this soup in an Instant Pot or slow cooker?
Yes! For an Instant Pot, sauté the bacon and veggies first, then add everything except the cream and milk. Pressure cook for 8 minutes, then blend and stir in the dairy. For a slow cooker, combine all ingredients (including cream) and cook on low for 4-5 hours. The slow cooker version may need a splash of milk to adjust thickness after cooking.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over medium-low heat, stirring frequently to prevent scorching. For extra creaminess, add 1-2 tablespoons of milk or broth while reheating. Save the topping and add it fresh after reheating to maintain crispiness. Microwave reheating works too—just stir halfway through and add a splash of milk to restore creaminess.