Soups & Stews
Betty Crocker's loaded potato soup recipe delivers that perfect blend of creamy comfort and bold flavors we all crave during chilly evenings. 💛 I remember my grandmother's version—thick, cheesy, and topped with crispy bacon—this recipe brings back those nostalgic memories with a modern twist.
The secret lies in the velvety broth and the perfect balance of cheddar and bacon that make every spoonful irresistible.
What sets this recipe apart is the foolproof technique for achieving that signature creamy texture without lumps. We'll use a slow cooker method that develops rich, deep flavors over time, while keeping the preparation simple enough for a weeknight dinner.
The bacon adds a smoky depth, and the sharp cheddar ensures each bite is packed with satisfying cheesiness.
By the end, you'll have a steaming bowl of golden potato soup with crispy bacon bits and melted cheese on top—restaurant-quality comfort food right in your kitchen.
The aroma alone will have everyone gathering around the table, and the first spoonful will have them asking for seconds. Ready to recreate this classic?
This recipe works perfectly for family dinners, potlucks, or even as a cozy meal to enjoy by the fire. The slow cooker method means minimal effort, but maximum flavor—ideal for busy schedules. Let's get started on making this creamy, cheesy masterpiece!
Ingredients for betty crocker loaded potato soup
Thick, cheesy, and smoky—these ingredients bring Betty Crocker's loaded potato soup to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Peeled and cubed into 1-inch pieces |
| Bacon 🥓 | 8 oz | Thick-cut, chopped into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Medium, chopped into 1/2-inch pieces |
| Celery Stalks 🥬 | 3 whole | Cut into 1/2-inch pieces |
| Carrots | 2 medium | Peeled and chopped into 1/2-inch pieces |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Sour Cream 🥛 | ½ cup | For topping |
| Butter 🧈 | 2 tbsp | Unsalted, for cooking |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Green Onions 🧅 | 2 whole | Sliced for garnish |
The bacon is non-negotiable here. Thick-cut bacon from Oscar Mayer or your local butcher delivers that perfect smoky crunch. Look for 100% pork if you're health-conscious—no nitrates. The potatoes should be russets; they're starchy enough to hold up to slow cooking without turning mushy. Chop them evenly so they cook at the same rate. For the cheese, sharp cheddar from Cabot or Kraft gives that tangy bite. Avoid pre-shredded—it's coated with anti-caking agents that make the soup grainy.
No thick-cut bacon? Regular bacon works in a pinch, but it'll be less crispy. Subbing for the cheddar? Gruyère or Monterey Jack both work well, but the flavor profile changes. Short on carrots? Swap for parsnips—they're sweeter and add a nice texture contrast. The heavy cream can be replaced with half-and-half or coconut milk for a lighter version, though the texture will differ. For the broth, low-sodium is key—you don't want to over-salt the soup. If you're using bouillon cubes, Knorr or Betty Crocker are reliable choices. Fresh herbs like thyme or bay leaves can be added to the slow cooker for depth, but dried works too at one-third the amount.
This soup tastes even better the next day—4-5 days in the fridge, no problem. For leftovers, store in an airtight container with a layer of plastic wrap pressed on the surface to prevent a skin from forming. Freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating. The bacon and cheese toppings should be added fresh after reheating. I like to portion mine into individual bowls so everyone can customize their own toppings. The slow cooker method means you can prep everything in the morning and come home to a fully developed flavor.
Why You'll Love This Recipe
- No Chopping Hassle: I’ll be real—this recipe only needs you to dice the bacon and roughly chop the veggies. The rest is just simmering and blending, so even on nights when I’m too tired to julienne anything, this still wins.
- Bacon-Creamy Magic: That crispy bacon crumbles into the soup like little flavor bombs, while the Russets turn into velvety clouds. Honestly, the first time I tasted it, I nearly spilled my whole bowl.
- Weeknight to Potluck: Make a double batch on Sunday—it reheats perfectly for lunches, and the leftovers freeze like a dream. Bring it to a holiday gathering, and no one will guess it’s a 20-minute meal.
- Budget Stretch: Russets and bacon stretch this into a full meal for under $10, and the veggies add bulk without breaking the bank. My college self would’ve cried happy tears over this.
Step-by-step instructions for bacon-cheddar loaded potato soup
This method delivers creamy, hearty soup with crispy bacon and melty cheddar in every bite.
🔥 Step 1: Cook the Bacon and Sauté the Vegetables
Place the 8 oz bacon in a large Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is golden brown and crispy. Use a slotted spoon to remove the bacon from the pot and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
In the same pot with the bacon fat, add 2 tbsp butter and let it melt. Add the 1 whole yellow onion, 3 whole celery stalks, and 2 medium carrots, all chopped into ½-inch pieces. Cook for 5-6 minutes until the vegetables begin to soften and the onion becomes translucent. Add the 3 cloves minced garlic and cook for an additional 30 seconds until fragrant.
🍳 Step 2: Simmer the Potatoes in Broth
Add the 2 lb peeled and cubed russet potatoes to the pot and pour in the 4 cups chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking, and add a splash of broth if the soup looks too dry.
Here's the thing—you want the potatoes to break down slightly but still hold their shape. When they're done, you should be able to pierce them easily with a fork, but they shouldn't fall apart completely. If they're still firm after 20 minutes, cover the pot and let them cook for another 5 minutes.
🥘 Step 3: Blend for Creaminess and Add Cheese
Use an immersion blender to carefully blend about half of the soup until smooth. This creates a creamy base without making the entire soup too thick. If you don't have an immersion blender, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot.
Once blended, stir in the 1 cup heavy cream and 1.5 cups shredded sharp cheddar cheese. Season with 1.5 tsp salt and 0.5 tsp black pepper. Let the soup simmer for another 5 minutes to allow the flavors to meld and the cheese to melt completely. Taste and adjust seasoning if needed—this is where you can really make the soup your own.
🔪 Step 4: Top and Serve with Crunchy Garnishes
Ladle the soup into bowls and top each serving with some of the reserved crispy bacon and a dollop of 0.5 cup sour cream. Garnish with the 2 whole sliced green onions for a pop of color and freshness. The contrast of the cool, creamy sour cream and the crispy bacon against the warm, cheesy soup is what makes this dish irresistible.
Serve immediately while the bacon stays crispy and the cheese remains melted. If you're making this ahead of time, hold off on adding the bacon and sour cream until just before serving to keep everything at its best. Pair with crusty bread or a simple side salad for a complete meal.
Pro Tips For Making Betty Crocker Loaded Potato Soup
- BOIL POTATOES FIRST: The recipe calls for raw potatoes, but I learned the hard way—skipping a quick pre-boil means uneven cooking and that one sad, underdone chunk. Parboil them 5 minutes before adding to the pot; they’ll break down faster and stay creamy, not gummy.
- CRISP THE BACON: Betty Crocker’s recipe might say "cook bacon," but if you’re in a hurry, you’ll end up with limp, greasy bits. Cook it low and slow until the edges are crisp—that’s the texture that matters most. Drain on paper towels, not a rack, to save time.
- SWEAT THE VEGGIES: The onion, celery, and carrots are the flavor base, but rushing this step turns them to mush. Cook them in the bacon fat on medium heat for 8–10 minutes until soft but still holding shape. No one wants a soup that tastes like wallpaper paste.
- STIR IN THE SOUP MIX LAST: The recipe says "add the soup mix," but I used to toss it in early—big mistake. Stir it in at the very end, just before serving, or you’ll end up with a thick, gluey mess instead of that perfect, velvety consistency. Trust me, it’s worth the extra 30 seconds.
Make-ahead tips for leftovers
Slow Cooker Prep
I love using my Hamilton Beach slow cooker for this recipe because it lets me prep everything in the morning and come home to a fully developed, restaurant-quality meal. Start by cooking the bacon in a skillet until crispy, then transfer it to a paper towel-lined plate.
Add the bacon fat to the slow cooker along with the chopped onions, celery, carrots, and garlic. Cook on Low for 1 hour to soften the vegetables and deepen their flavors. 💡
Potato Timing
Add the cubed potatoes and chicken broth to the slow cooker after the vegetables have softened. Cook on Low for 5-6 hours or High for 3-4 hours—this ensures the potatoes break down just enough for that creamy texture without turning to mush.
The slow cook method develops richer flavors than stovetop alone. I always check the potatoes with a fork after 4 hours to make sure they're tender.
Creamy Finish
Once the potatoes are fork-tender, stir in the heavy cream and shredded cheddar cheese. Let it cook on Low for an additional 30 minutes to melt the cheese completely and blend the flavors.
The slow cooker keeps everything warm and creamy without needing constant attention. For extra richness, I sometimes add a splash of half-and-half at this stage. ✨
Make-Ahead Toppings
Store the finished soup in an airtight container in the refrigerator for up to 5 days. The bacon and sour cream toppings should be added fresh when reheating to keep them crispy.
I like to portion the soup into individual bowls before reheating so everyone can customize their own toppings. For leftovers, reheat on the stovetop over medium-low heat for 10-15 minutes, stirring occasionally. 🔥
Freezer-Friendly
This soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving 1 inch of headspace for expansion. Thaw overnight in the fridge before reheating.
The texture holds up well after freezing, though the bacon may lose some crispiness—just add fresh bacon when reheating. I always double-check the cheese hasn't separated before freezing. ❄️
Meal Prep Hack
For a stress-free weeknight, prep all the ingredients the night before and store them in separate containers in the fridge. In the morning, simply assemble everything in the slow cooker and let it cook while you're at work. The aroma alone will make your kitchen feel like a cozy home.
I also like to prep the bacon and cheese toppings in advance and store them separately so they're ready to go when the soup is done. 💛
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream for a lighter version?
Replace the 1 cup heavy cream with 1 cup whole milk or half-and-half for a lighter texture, though the soup will be slightly less rich. For a dairy-free option, use 1 cup coconut milk—it adds a subtle sweetness that pairs well with the cheddar. The soup will still be creamy, just with a different flavor profile.
Why does my potato soup turn out watery even after blending?
Watery soup usually happens when potatoes aren't cooked long enough to break down or when too much broth is used. For this recipe, simmer the potatoes until they're fork-tender but still hold their shape (15-20 minutes). If needed, blend more of the soup or reduce it on the stovetop over medium-high heat for 5-10 minutes to thicken. Avoid adding extra broth once the potatoes are cooked.
What's the best way to reheat leftovers without making the bacon soggy?
Reheat the soup on the stovetop over medium-low heat for 10-15 minutes, stirring occasionally. Hold off on adding the bacon and sour cream until just before serving—they'll stay crispy this way. For microwave reheating, cover the bowl and heat for 2-3 minutes on 50% power, then stir and add toppings immediately.
Can I use sweet potatoes instead of russets for this recipe?
Sweet potatoes will work, but the texture and flavor will differ. They're naturally sweeter and hold their shape better, so you may need to cook them 5-10 minutes longer to soften. The soup will have a slightly different taste—more caramelized and less starchy. If you love sweet potatoes, try reducing the broth by ½ cup to balance the moisture difference.
How can I make this soup spicier for kick?
Add ½ teaspoon smoked paprika or ¼ teaspoon cayenne pepper when sautéing the vegetables, or stir in 1 tablespoon hot sauce at the end. For extra heat, top each bowl with diced jalapeños or chopped chipotle peppers. Start with small amounts—you can always add more!