Soups & Stews
Betty Crocker’s loaded baked potato soup delivers restaurant-quality comfort in a bowl, where creamy, velvety broth meets crispy bacon and melted cheese topping. This recipe transforms humble potatoes into a hearty, satisfying meal that’s perfect for chilly evenings or game day gatherings.
The secret lies in blending the soup until silky smooth while keeping the texture rich and full-bodied—no lumps, just pure indulgence.
What sets this apart is the crispy bacon and cheese topping, which adds a satisfying crunch and melty richness that takes it from ordinary to extraordinary. You’ll start with boiling potatoes until tender, then blend them with broth, cream, and seasonings for that signature creamy consistency.
The bacon and cheese topping isn’t just an afterthought—it’s the star, crisped to perfection for every spoonful.
By the time you’re done, you’ll have a steaming bowl of soup with a golden, bubbling topping that’s impossible to resist. The blend of savory bacon, sharp cheddar, and a hint of sour cream creates a flavor profile that’s both comforting and exciting.
This is the kind of soup that disappears quickly—so make a big batch and save leftovers for later.
Whether you’re feeding a crowd or treating yourself to a cozy night in, this recipe delivers foolproof results every time. The best part? It’s ready in under an hour, with minimal effort but maximum flavor. Let’s get cooking!
Ingredients for betty crocker loaded baked potato soup
Six hearty ingredients transform into restaurant-style loaded baked potato soup with crispy bacon and melty cheese topping.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Yukon gold works too |
| Thick-Cut Bacon 🥓 | 12 oz | Applewood smoked preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp flavor |
| Sour Cream 🧈 | ½ cup | Full-fat preferred |
| Green Onions 🧅 | ¼ cup | Chopped, white and green |
| Butter 🧈 | 4 tbsp | Unsalted, for topping |
| All-Purpose Flour 🌾 | 2 tbsp | For topping crispiness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Onion Powder 🧅 | ½ tsp | Adds savory base |
| Paprika 🌶️ | ¼ tsp | Smoked for topping color |
The potatoes are non-negotiable—russets or Yukon golds break down perfectly when boiled. I always grab the 3-pound bags at Costco for big batches, but any grocery store carries them. For the bacon, thick-cut applewood smoked gives that perfect crunch, but regular bacon works in a pinch. The key is crisping it up before adding it to the topping—don't skip this step, or you'll lose that satisfying crunch. Chicken broth? Low-sodium is a must—you can always add more salt later.
No heavy cream? Half-and-half or coconut cream works, though the texture won't be quite as velvety. For the cheese, sharp cheddar is essential—mild cheddar won't melt as beautifully. If you can't find sharp, add a pinch of cayenne to mimic the kick. The topping mix of butter, flour, and spices is where the magic happens—Diamond Crystal kosher salt dissolves better than table salt, and the smoked paprika adds that gorgeous golden color. Swap the green onions for chives if you prefer, but the white and green combo gives that classic loaded potato vibe.
This soup tastes even better the next day, so double the batch if you're feeding a crowd. Store leftovers in the fridge for 4-5 days—the flavors meld beautifully. For the topping, make it fresh before serving, but you can prep the soup base ahead of time. The bacon topping? Freeze extras in single portions—just bake straight from frozen at 375°F for 10-12 minutes. And trust me, the crispier the bacon, the better the soup.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s that kind of dish—just toss everything into one pot (bacon, potatoes, broth) and let it simmer. No chopping, no fuss, just hands-off magic while you stir in the cream and cheese at the end. My lazy Sundays thank me.
- Bacon-Cheddar Magic: Honestly, the combo of thick-cut bacon and sharp cheddar takes this soup from "good" to "I’ll make it again tomorrow." That smoky, salty crunch from the bacon mixed with the melty, tangy cheese? It’s like a loaded potato in every spoonful—no baking required.
- Weeknight Workhorse: Between us, this is my go-to when I need something hearty but still quick. Double the batch on Sunday, and I’ve got lunch for Monday and Tuesday—just reheat and add a sprinkle of extra cheese. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Russets and chicken broth stretch far, and bacon makes it feel special without breaking the bank. I’ll be real: the heavy cream and cheddar add richness, but you could swap in half-and-half or a lighter cheese if needed. Still tastes like a splurge, though.
Step-by-step instructions for crispy loaded baked potato soup
Here's how to make this creamy, comforting soup with that perfect crispy bacon-cheese topping.
Cook the Potatoes Until Fork-Tender
Peel the 3 lb Russet Potatoes and cut them into 1-inch chunks. Place them in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt to the water and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for 12-15 minutes until the potatoes are fork-tender when pierced with a knife.
Drain the potatoes thoroughly in a colander and return them to the pot. This step ensures you won't dilute your soup with excess water later. I like to give them a quick shake to remove any remaining moisture before proceeding.
Cook and Crumble the Bacon
While the potatoes cook, line a baking sheet with parchment paper. Place the 12 oz Thick-Cut Bacon in a cold skillet over medium heat and cook for 15-18 minutes, flipping occasionally, until crispy. Transfer the bacon to the prepared baking sheet and let it cool for 5 minutes before crumbling.
Don't drain the bacon fat—this golden liquid packs serious flavor. Keep it in the skillet for the next step. The crispier you get the bacon, the better your topping will be. If it starts to smoke, reduce the heat slightly and give it more time to render properly.
Build the Creamy Soup Base
Return the skillet with bacon fat to medium heat. Add 2 tbsp All-Purpose Flour and whisk constantly for 1-2 minutes until the flour turns golden brown and nutty. Slowly pour in the 4 cups Chicken Broth while whisking continuously to prevent lumps from forming.
Bring the mixture to a gentle simmer and cook for 5 minutes until slightly thickened. Add the cooked potatoes and stir gently to combine. The soup should be creamy but still have some body—this is where the magic happens. If it's too thin, simmer uncovered for another 2-3 minutes to reduce slightly.
Finish with Cream and Seasonings
Reduce heat to low and stir in the 1 cup Heavy Cream, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, and 0.25 tsp Paprika. Let the soup simmer gently for 5 minutes to allow the flavors to meld together. Taste and adjust seasoning with additional Salt or Black Pepper if needed.
Here's the thing—this is where you can really taste the difference. The cream adds richness, while the spices deepen the flavor. If you're using low-sodium broth, you might need to add a bit more salt at this stage. Keep the heat low to prevent the cream from curdling.
Prepare the Crispy Topping
In a small bowl, combine the crumbled bacon, 1.5 cups Sharp Cheddar Cheese, 0.5 cup Sour Cream, and 0.25 cup chopped Green Onions. Stir until well mixed. Spread the topping evenly over each serving of soup just before serving.
For that perfect crispy texture, I like to broil the soup for 2-3 minutes right before serving. Place the bowls in the oven about 6 inches from the broiler element until the cheese is bubbly and slightly browned. Watch it closely—you want it golden, not burnt. This final step is what makes this soup truly special.
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- PEEL THE POTATOES FIRST: Russets are stubborn—peel and chop them before cooking the bacon, then store them in cold water until you’re ready to boil. I learned this the hard way when I tried to multitask and ended up with waterlogged, unevenly cooked potatoes. The water keeps them from oxidizing and turning that awful gray color while you crisp the bacon.
- CRISP THE BACON LOW AND SLOW: Thick-cut bacon needs patience—cook it on medium heat until the edges are golden and the fat renders slowly. Rushing it on high heat makes it greasy and uneven. Once crisp, drain on paper towels, then crumble it after removing the pot from heat—this keeps the soup from getting a bacon-fat skin.
- STRAIN HALF THE BROTH: After simmering the potatoes and broth, strain out about half the liquid into a separate bowl. Blend the strained broth with the heavy cream and cheese first—this makes the soup smoother without breaking the texture of the potatoes. Pour it back in and stir gently; the potatoes will soak up the cream better this way.
- STIR IN CHEESE OFF HEAT: Sharp cheddar melts better when the soup isn’t actively bubbling. Remove the pot from heat, stir in the cheese until it’s fully melted, then return it to low heat just long enough to warm through. I skipped this once and ended up with cheese clumps—now I always do it this way.
Wine and beer pairings for this dish
Creamy White Wine Pairings
This rich, cheesy soup pairs beautifully with a crisp Chardonnay from California’s Napa Valley—look for one with buttery notes and hints of vanilla to complement the heavy cream. I love Kendall-Jackson Vintner’s Reserve for its balance of richness and acidity that cuts through the soup’s creaminess.
If you prefer something lighter, a Sauvignon Blanc from New Zealand with its citrus and herbal notes provides a refreshing contrast to the bacon and cheese. 🍷
Bold Red Wine Options
For those who prefer red, a Pinot Noir from Oregon’s Willamette Valley offers a perfect match. The earthy, berry flavors in a wine like Domaine Serene enhance the bacon’s smokiness without overpowering the dish. Avoid heavy Cabernets—their tannins can clash with the soup’s creaminess.
If you’re serving this at a game day gathering, a Malbec from Argentina adds a fun twist with its dark fruit and spice notes.
Craft Beer Pairings
A honey brown ale like New Belgium Fat Tire brings out the soup’s caramelized flavors beautifully. The malty sweetness and light carbonation cleanse your palate between bites. For something more robust, try a Belgian-style witbier like Hoegaarden—its citrus and peppery notes balance the richness.
Avoid IPAs or stouts, as their bitterness can overpower the creamy texture. 🍺
Light Beer for Lighter Palates
If you prefer something lighter, a crisp lager like Peroni or Heineken works surprisingly well. The clean, refreshing profile lets the soup’s flavors shine without competing. For a local favorite, try a wheat beer from a regional brewery—its lemony brightness pairs wonderfully with the green onions and sour cream.
The key is to avoid overly hoppy beers that can make the soup taste bitter.
Non-Alcoholic Options
Don’t drink alcohol? No problem! A sparkling apple cider like Martinelli’s adds a festive touch with its bright acidity. For something more savory, try a ginger beer like Brew Dr. Brown’s—the spicy kick complements the bacon and cheese beautifully.
Even a chilled hibiscus iced tea with a squeeze of lime offers a refreshing contrast to the creamy soup. 💛
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream for a lighter version?
Replace the 1 cup heavy cream with ½ cup half-and-half plus ½ cup whole milk, or use 1 cup coconut cream for a dairy-free option. The soup will still be creamy but slightly lighter. For extra richness, stir in 2 tbsp sour cream at the end instead of during cooking.
How do I prevent the bacon topping from getting soggy?
Crisp the bacon completely before crumbling, and spread the topping right before broiling. For extra insurance, broil the soup for just 2-3 minutes until the cheese is bubbly and golden. If serving ahead, keep the topping separate and add it fresh to each bowl. The heat from the hot soup will melt it perfectly.
Can I use instant potatoes instead of boiling them?
Not recommended! Instant potatoes will make your soup watery and lose that smooth, creamy texture. Boiling gives you full control over the consistency. If you're short on time, try roasting the potatoes first at 400°F for 30 minutes before blending, but boiling is still the best method for this recipe.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat until warm, stirring occasionally. Avoid microwaving—it can make the soup watery. For the topping, make a fresh batch when reheating. If you must microwave, cover with a damp paper towel and use 30-second intervals on low power, stirring between each.
Can I make this soup in a slow cooker?
Yes, but with adjustments! Cook the potatoes separately and mash them before adding to the slow cooker with broth and cream. Cook on low for 2 hours, then stir in seasonings. For the topping, assemble it fresh before serving—slow cooking won't give it the same crispy texture. The result will be more rustic but still delicious!