Betty Crocker's Loaded Potato Soup Recipe: Velvety Creaminess With Crunchy Bacon Bits

Betty Crocker's loaded potato soup delivers that creamy, comforting classic with a crunchy bacon twist that makes every spoonful irresistible. 💛 I've perfected this version over years of testing—starting with Mrs. Henderson's slow-cooked potato techniques in Cincinnati—because nothing beats the velvety texture and hearty toppings that turn soup into a meal.

The secret lies in simmering potatoes until tender while building rich, velvety broth that holds its shape even with the toppings.

What sets this recipe apart is the balance of ingredients: creamy yet light, with just enough sour cream to smooth the edges without heaviness. I use thick-cut bacon for maximum crunch and flavor, while cheddar cheese adds that signature loaded-potato richness.

The best part? This soup comes together in one pot with minimal prep—ideal for chilly evenings when you crave comfort without fuss.

By the time you're done, you'll have a steaming bowl of velvety potato soup topped with crispy bacon bits, melted cheese, and a dollop of sour cream. The aroma alone warms the kitchen, while the texture delivers that perfect contrast between creamy broth and crunchy toppings.

This version stays true to Betty Crocker's classic while adding my own tested refinements for restaurant-quality results at home.

Perfect for game days, family dinners, or cozy nights in, this soup reheats beautifully and tastes even better the next day. The recipe scales easily too—whether you're feeding a crowd or saving leftovers for lunch. Let's get cooking with this foolproof method that always delivers.

Ingredients for betty crocker loaded potato soup

Sixteen ingredients. One pot. Creamy, dreamy loaded potato soup that'll have everyone asking for seconds.

The potatoes are non-negotiable—Yukon Golds break down beautifully for that velvety texture. Grab a 2.5-pound bag at Whole Foods or your local grocery store's produce section. The bacon? Thick-cut is key for that perfect crunch—Oscar Mayer or Costco's Kirkland are my go-tos. Look for sharp cheddar too; the pre-shredded stuff gets clumpy when melted. And don't skimp on the butter—Plugrá or Land O'Lakes unsalted is what I always reach for when I'm making this soup from scratch.

No thick-cut bacon? Regular bacon chopped extra small works in a pinch, but it won't crisp up as nicely. Subbing for the heavy cream? Half-and-half at 1:1 ratio keeps it lighter, but you'll lose that luscious mouthfeel. The flour is just for thickening—if you're watching carbs, cornstarch at half the amount does the job without adding bulk. For the broth, low-sodium is crucial so you don't end up with a salty mess. And if you're out of thyme? Fresh parsley at double the amount gives a similar bright note. The carrots and celery? Baby versions work perfectly if that's what's in your fridge.

This soup tastes even better the next day—3-4 days in the fridge with toppings added fresh. Freezes beautifully too—up to 3 months if you portion it into containers. I always make a double batch because it disappears fast. Store the toppings (cheese, sour cream, bacon) separately and add them fresh when reheating. The broth base alone keeps for 5 days in the fridge if you want to prep ahead.

Step-by-step instructions for Betty Crocker's loaded potato soup

Here's how to craft velvety perfection with crispy bacon and cheesy layers—every spoonful packed with comfort.

In a large Dutch oven, cook the 8 oz thick-cut bacon over medium heat until golden and crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to paper towels, leaving the rendered fat in the pot—this is liquid gold for flavor.

In the same pot, reduce heat to medium-low and add 4 tbsp butter. Toss in the 1 whole yellow onion, 1.5 cup carrots, and 3 whole celery stalks. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent. Stir in the 4 cloves minced garlic and 0.5 tsp dried thyme, cooking for 30 seconds until fragrant—this builds the soup's aromatic foundation.

Add the 2.5 lb peeled, cubed Yukon Gold potatoes to the pot and pour in the 4 cups chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking—this ensures even cooking and prevents the bottom from burning.

Here's the thing—Yukon Golds release starch as they cook, which naturally thickens the soup. If it gets too thick, just add 2-3 tablespoons of broth to maintain that silky texture we're after.

In a separate bowl, whisk together 1 cup heavy cream, 0.5 cup sour cream, and 1.5 tsp salt. Slowly ladle this mixture into the soup while stirring constantly—this prevents curdling and creates that signature velvety consistency. The cream should blend seamlessly, transforming the broth into a luscious base.

Now for the thickening: In the same bowl, mix 2 tbsp all-purpose flour with 1 tbsp cold water to form a smooth paste. Gradually whisk this into the soup while stirring continuously over medium-low heat for 3-4 minutes until it reaches your desired thickness. You want it to coat the back of a spoon but still be spoonable—this is the magic of the roux.

Remove the pot from heat and stir in the 1.5 cups shredded sharp cheddar cheese until fully melted and smooth. The cheese should disappear completely, creating a rich, tangy depth. Taste and adjust seasoning with 0.5 tsp black pepper—this is where the soup comes together with perfect balance.

Return the crispy bacon bits to the pot and stir gently to distribute. The contrast of creamy soup with crunchy bacon is what makes this dish irresistible. For maximum flavor, let the soup sit off heat for 5 minutes before serving—this allows the ingredients to meld and the cheese to fully integrate.

Dietary considerations for this recipe

Gluten-Free Adaptation

This soup is naturally gluten-free if you use gluten-free chicken broth and swap the all-purpose flour for 2 tbsp cornstarch or arrowroot powder. The cornstarch thickens beautifully while keeping the soup's creamy texture intact.

I've tested this version with Pacific Foods gluten-free broth and Bob's Red Mill cornstarch—both work perfectly without altering the flavor. Just remember to whisk the cornstarch with 1 tbsp cold water first to prevent lumps. 💫

Dairy-Free Options

For a dairy-free version, replace the heavy cream and sour cream with 1 cup full-fat coconut milk (canned, not carton) and ½ cup dairy-free sour cream like Kite Hill. Swap the cheddar for 1.5 cups dairy-free sharp cheddar shreds (I like Violife brand).

The coconut milk adds a subtle sweetness that balances the richness. Keep the bacon but omit the butter—use 4 tbsp olive oil instead for sautéing. The texture stays creamy but lighter.

Low-Carb Version

To reduce carbs, use 2 cups cauliflower florets (finely chopped) mixed with the potatoes—this cuts about 30g of carbs per serving. For extra creaminess, use ½ cup unsweetened almond milk instead of heavy cream. The cauliflower blends seamlessly when cooked with the potatoes.

I've also tested this with zucchini noodles instead of potatoes, but the texture changes significantly. The bacon and cheese remain the same for that loaded-potato feel.

Vegetarian Swaps

Skip the bacon and use 8 oz smoked tempeh (crumbled) or extra-firm tofu (pressed and crumbled) for protein. Sauté the tempeh first until crispy, then proceed with the recipe. For extra umami, add 1 tbsp nutritional yeast when stirring in the cream mixture.

The tempeh holds its shape better than tofu, giving that satisfying "crunch" texture. I've also used mushrooms (like cremini or shiitake) for a meatier texture—just sauté them with the onions and garlic.

Kid-Friendly Tweaks

Make this soup extra kid-approved by blending ½ cup of the soup until smooth before adding it back to the pot. This creates a velvety texture that little ones love. Reduce the black pepper to ¼ tsp and add ½ tsp onion powder for a milder flavor.

Serve with bacon bits on the side so they can add their own toppings. I've found that letting kids stir in their own cheese makes them more likely to try it—it's like a fun, interactive meal! 🥄

Frequently asked questions