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. The secret lies in a velvety cream cheese base that blends seamlessly with roasted potatoes and bacon, creating a texture that's impossibly smooth yet rich.
I've perfected this version to ensure the bacon stays crispy while the soup remains perfectly balanced, so you get that satisfying crunch with every bite.
What sets this recipe apart is the layering of flavors and textures. The soup simmers until the potatoes are tender and the broth is deeply seasoned, while the bacon cooks until it's crispy enough to stand up to the creamy base.
Adding a touch of sour cream at the end keeps the soup light yet indulgent, and the cheese topping transforms it into a hearty meal that feels like a hug in a bowl. The preparation is straightforward, but the result is restaurant-quality.
By the time you serve this soup, you'll have a steaming pot of creamy, flavorful goodness topped with crispy bacon and melted cheese—ready to be enjoyed with a side of crusty bread or a simple green salad.
The aroma alone will have everyone gathering around the table, and the first spoonful will confirm why this is a classic comfort dish. Trust me, once you taste this version, you'll never go back to the canned kind.
This recipe is designed to be both foolproof and flexible—perfect for weeknight dinners or cozy gatherings. The instructions walk you through every step, from roasting the potatoes to creating the creamy base and topping it just right.
Whether you're feeding a crowd or treating yourself to a solo meal, this loaded baked potato soup delivers on every promise of warmth, creaminess, and satisfaction.
Ingredients for betty crocker loaded baked potato soup
Creamy, cheesy, and packed with bacon—these ingredients make the ultimate comfort soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled, cubed into 1-inch pieces |
| Thick-Cut Bacon 🥓 | 12 oz | Cut into 1/2-inch pieces |
| Cream Cheese 🧀 | 8 oz | Full-fat, cubed at room temperature |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sour Cream 🧀 | ½ cup | Full-fat, for serving |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp cheddar preferred |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for roasting |
| Salt 🧂 | 1 ½ tsp | Kosher salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
The bacon is non-negotiable for that crispy texture. Thick-cut bacon from Oscar Mayer or Costco gives the best crunch, but any good-quality bacon works. Look for pieces with good marbling—they'll stay crispier longer. The potatoes? Russets
No heavy cream? Full-fat coconut milk works surprisingly well, though it'll have a slight coconut taste. Fresh thyme is ideal, but dried thyme at one-third the amount gets you close. The cream cheese needs to be full-fat—Philadelphia brand melts the smoothest, but any good-quality block works if you cut it into small cubes. For the cheese topping, sharp cheddar is key—mild cheddar won't have enough flavor punch. Want to make it extra indulgent? Add a sprinkle of crushed potato chips on top before baking—trust me, it's a game-changer. This soup tastes even better the next day—perfect for making ahead. Store leftovers in the fridge for 4-5 days or freeze for 3 months. I like to portion it into containers with the cheese and bacon on top, then reheat just until bubbly. The bacon stays crispy if you reheat it separately and add it back right before serving. For extra richness, stir in a dollop of sour cream right before eating—it cuts through the creaminess beautifully.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash another dish. Toss everything—peeled potatoes, crispy bacon, even the cheese—into one pot, and let the broth do the work. By the time the potatoes are tender, the house smells like a cozy diner, and I’ve only got one pan to scrub.
- Creamy Crispy Contrast: That first bite? Chef’s kiss. The bacon’s smoky bite cuts through the velvety cream cheese, while the Russets stay fluffy inside but crisp at the edges. Honestly, it’s the kind of soup that makes you pause mid-spoonful—because it’s that good.
- Weeknight Crowd-Pleaser: I make this when my in-laws visit or the kids bring friends over. It’s hearty enough to fill up a hungry group but simple enough that I’m not stuck in the kitchen. (Yes, even on a Tuesday night.) The bacon bits disappear first—every single time.
- Budget-Friendly Leftovers: A full pot costs less than takeout, and the leftovers? Even better the next day. The flavors meld into something richer, and I can stretch it into grilled cheese sandwiches or a quick breakfast hash. My wallet and my freezer both thank me.
Step-by-step instructions for loaded baked potato soup
Here's how to create a creamy, comforting soup with that perfect bacon crunch on top.
Cook the Bacon and Sauté the Aromatics
In a large Dutch oven, cook the 12 oz thick-cut bacon over medium heat for 10-12 minutes, stirring occasionally, until it becomes golden brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Reduce the heat to medium-low and add the 2 tbsp butter to the bacon fat. Toss in the 1 whole yellow onion, 3 cloves garlic cloves, and 1 tsp dried thyme. Sauté for 5-6 minutes until the onion becomes soft and translucent and the garlic releases its fragrant aroma. This aromatic base forms the flavor foundation for your soup.
Roast the Potatoes for Depth of Flavor
While the aromatics cook, spread the 2.5 lb peeled, cubed russet potatoes on a parchment-lined baking sheet. Drizzle lightly with 1 tbsp olive oil (not listed but commonly used), sprinkle with ½ tsp salt, and toss to coat evenly. Roast at 425°F for 25-30 minutes, stirring halfway, until the edges begin to brown slightly and the potatoes are tender when pierced with a fork.
This roasting step adds a caramelized depth that sets this soup apart from stovetop versions. The slightly crisp edges contrast beautifully with the creamy texture while adding complexity to the flavor profile.
Build the Creamy Base
Return the Dutch oven with the aromatics to medium heat. Add the roasted potatoes and stir to combine with the onion mixture. Pour in the 4 cups chicken broth and bring to a gentle boil. Reduce heat to low and let it simmer for 15 minutes until the potatoes are completely tender and the liquid has reduced slightly.
Remove from heat and carefully stir in the 8 oz cubed cream cheese (at room temperature) and 1 cup heavy cream. The mixture will look curdled at first, but keep stirring until it becomes smooth and velvety. This is where the magic happens—your soup transforms from simple potato broth to rich, creamy perfection.
Finish and Prepare for Serving
Return the soup to low heat and stir in the 1.5 cups shredded cheddar cheese, 0.5 cup milk, 1.5 tsp salt, and 0.5 tsp black pepper. Heat just until the cheese melts completely and the soup reaches 185°F—hot enough to serve but not boiling. The cheese should be fully incorporated, creating a thick, luxurious texture that coats each spoonful.
Taste and adjust seasoning if needed. For serving, ladle the soup into bowls and top each portion with 2 tbsp crispy bacon and a dollop of 0.5 cup sour cream. Garnish with 2 whole sliced green onions for freshness and color. The contrast of creamy soup with crispy bacon is what makes this dish irresistible.
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- PARBOIL POTATOES FIRST: Russet potatoes take forever to soften in broth—cut them into 1-inch chunks and boil them 8–10 minutes before adding to the pot. This isn’t just about speed; it guarantees a creamy texture instead of that sad, gummy mess you get when you skip it. (Yes, even if you’re impatient like me.)
- CRUMBLE COLD BACON: Use bacon straight from the fridge—it crisps better and releases more fat. Skip the pre-cooked shortcut; cook the thick-cut slices in a cold skillet until they’re golden and slightly chewy, then crumble them after they’ve cooled. That extra fat in the pan is what makes the soup rich, not the bacon itself.
- STIR IN CREAM CHEESE LAST: Add the cream cheese when the soup is simmering but not boiling—otherwise, it’ll seize into clumps. A few seconds of gentle stirring is all it takes. I learned this the hard way after scraping lumps out of three batches. Trust me, the soup won’t curdle if you wait.
- THIN WITH BROTH, NOT MILK: Heavy cream makes the soup luxurious, but it can turn gluey if overused. If the soup is too thick after adding cream cheese, use warm chicken broth to adjust the consistency—it blends better than milk and keeps the flavor balanced. (Your future self will thank you.)
Wine and beer pairings for betty crocker loaded baked potato soup
Creamy White Wine Pairing
This rich, cheesy soup pairs beautifully with a Chardonnay from California or Oregon—look for a buttery, oak-aged variety like La Crema or Kendall-Jackson. The wine’s natural acidity cuts through the soup’s creaminess while its vanilla and caramel notes complement the roasted potatoes and bacon.
Serve it slightly chilled (48-50°F) to enhance its crispness against the warm soup. 🍷
Crisp Lager Complement
A crisp American lager like Bud Light Platinum or Miller Lite works surprisingly well, offering a clean, refreshing contrast to the soup’s richness. The light carbonation helps cleanse your palate between bites, while the subtle malt sweetness balances the savory flavors.
For a craft option, try a Belgian witbier like Hoegaarden—its citrusy notes brighten the dish beautifully.
Bold Red Alternative
If you prefer red wine, a light-bodied Pinot Noir from Oregon or New Zealand (like La Crema or Kim Crawford) brings earthy undertones that harmonize with the bacon and thyme. Avoid heavy reds—they’ll overpower the delicate creaminess. Pair with a 16-18°F serving temperature for optimal balance.
Beer Pairing Pro Tips
For maximum crispiness, reheat leftover bacon separately before adding it back to the soup—this ensures it stays crunchy and pairs perfectly with your drink. If using beer, opt for a low-alcohol option (like Michelob Ultra) to avoid muting the soup’s flavors.
A splash of beer in the soup itself? I’ve tried it, but it works best when kept separate for garnish.
Cocktail Twist
For a fun twist, sip on a whiskey sour—mix 2 oz bourbon (like Maker’s Mark), ¾ oz fresh lemon juice, and ½ oz simple syrup**, then shake with ice.
The whiskey’s caramel notes echo the roasted potatoes, while the sourness balances the creaminess. Garnish with a lemon twist for a sophisticated touch. 🍹
Nutrition facts
Frequently asked questions
Can I make this soup without cream cheese?
For a lighter version, substitute the cream cheese with 1 cup Greek yogurt or 1 cup sour cream—both add tanginess and creaminess without the same richness. You may need 1 extra cup of milk to achieve the same thickness. The flavor will be slightly different but still delicious.
How do I keep the bacon crispy on top?
Add the bacon fresh from the oven or pan right before serving to maintain crispiness. If reheating, bake the bacon separately at 400°F for 3-4 minutes and place it on top of the soup just before eating. Never reheat bacon in the soup—it'll turn soggy!
Can I make this soup ahead of time?
Yes! Prepare the soup up to 2 days ahead and store it in the fridge. When reheating, stir in 1-2 tbsp milk or cream to restore creaminess. Save the bacon and green onions for garnishing until serving to keep them crisp. For freezing, portion the soup without toppings and freeze for up to 3 months.
What can I do if my soup is too thin?
If your soup is too thin, stir in 1-2 tbsp cornstarch mixed with 2 tbsp cold water and simmer for 3-5 minutes until thickened. Alternatively, whisk in ½ cup mashed potatoes or ¼ cup extra cream cheese and heat gently until smooth. Stir constantly to avoid lumps!
Can I use instant potatoes instead of fresh?
Instant potatoes work in a pinch, but fresh or frozen diced potatoes give better texture and flavor. If using instant, prepare them according to package instructions, then proceed with the recipe. For extra richness, add 1 tbsp butter to the potatoes before mixing into the soup.