Soups & Stews
Betty Crocker’s baked potato soup delivers that velvety creaminess we all crave, with a crispy topping that makes every spoonful worth savoring. This classic recipe transforms simple ingredients into a rich, comforting bowl that feels like a hug on a chilly day.
The secret lies in slow simmering—allowing flavors to meld while keeping the texture perfectly smooth without lumps.
What sets this apart is the creamy, cheesy base that coats every bite, balanced by the natural earthiness of potatoes. We’ll use a foolproof blending technique to achieve that signature silky texture, while the optional crispy topping adds satisfying crunch.
It’s the kind of soup that disappears faster than you can say "second helping."
Ready in under an hour, this soup is perfect for family dinners or meal prep. Serve it with toasted bread or a fresh green salad to round out the meal.
The best part? The flavor only gets better as it sits, making it ideal for leftovers that taste just as good reheated.
For an extra touch, try swapping the traditional topping for air-fried potato skins or adding a dash of smoked paprika for depth. This recipe stays true to Betty Crocker’s trusted style while letting you customize it to your taste.
Ingredients for betty crocker baked potato soup
Six simple ingredients create Betty Crocker’s signature creamy, cheesy soup with that perfect crispy topping.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 4 lbs | Peeled and cubed evenly |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | Warmed for blending |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged variety |
| Yellow Onion 🧅 | 1 whole | Diced, sweet variety |
| Celery Stalks 🧅 | 3 whole | Diced, fresh and crisp |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh aroma |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Kosher salt, adjust taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Butter 🧈 | 3 tbsp | Unsalted, for sautéing |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Bacon Bits 🥓 | ¼ cup | Cooked, crispy |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
| Sour Cream 🥛 | ¼ cup | Full-fat for serving |
The potatoes are the heart of this soup—Russets are ideal because they’re starchy and hold up to blending beautifully. Grab the pre-cut frozen cubes at Costco if you’re short on time, but fresh is better. For the cheese, sharp cheddar from the deli section (the kind that’s aged) melts smoother and adds more flavor than pre-shredded. The bacon bits? Cook your own if you can—store-bought ones often have added sugar. If you’re using frozen potatoes, no need to thaw them first; just toss them straight into the pot with the broth.
No heavy cream? Full-fat coconut milk works in a pinch, though it’s lighter. Short on cheddar? Gruyère or Swiss add a nice depth, but cheddar is non-negotiable for that classic Betty Crocker taste. The bacon bits can be swapped for crumbled sausage or even toasted breadcrumbs with smoked paprika for a vegetarian version. If you’re prepping ahead, skip adding the sour cream until serving—it can make the soup watery if mixed in too early. The green onions are just for garnish, so feel free to skip them if you’re not a fan, but they add a nice fresh pop.
This soup tastes even better the next day—double the batch and freeze half for lazy nights. Store leftovers in the fridge for up to 5 days, covered tightly to keep the top from drying out. For the crispy topping, toast it fresh before serving—it loses crunch if made too far ahead. If you’re meal prepping, portion the soup into containers and store the topping separately. Reheat gently on the stove, stirring in the sour cream at the end to keep it creamy.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because you only need to peel and dice one onion—no small potatoes to fuss with. Just toss those big Russets in whole, let the oven do the work, and boom: creamy magic.
- Cheese Pulls Hard: That sharp cheddar? It’s the star. The moment it melts into the warm potato base, you’ll understand why I keep a block in my fridge just for this. Rich, tangy, and just salty enough to make every spoonful addictive.
- Leftovers for Days: Between us, this soup only tastes better the next day. The flavors meld, the cheese gets even gooier, and I’ve got a lunch for work or a quick dinner ready without extra effort. Freezer-friendly too—just reheat and pretend you’re fancy.
- Weeknight Hero: One pot, minimal prep, and it’s on the table while you’re still deciding what to watch. Add a sprinkle of green onions or a dollop of sour cream, and suddenly you’re serving up restaurant-quality comfort. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker's baked potato soup
Here's how to create that signature creamy texture and irresistible crunchy topping—just like Betty Crocker intended.
🍳 Step 1: Sauté the Aromatic Base
Melt the 3 tablespoons butter in a large Dutch oven over medium heat. Add the 1 whole yellow onion and 3 whole celery stalks, cooking for 5-6 minutes until softened and translucent. Stir in the 4 cloves minced garlic and cook for another 30 seconds until fragrant—this builds the flavor foundation.
Here's the thing—don't rush this step. The vegetables should release their moisture and become tender but not brown. If they start to stick, add 1-2 tablespoons of chicken broth to deglaze the pan. This prevents burning and ensures a smooth soup base later.
🥘 Step 2: Build the Potato Mixture
Add the 4 pounds cubed russet potatoes to the pot and stir to coat them in the aromatic butter mixture. Pour in the 6 cups chicken broth and bring everything to a gentle boil. Reduce heat to low and let it simmer for 15 minutes, partially covered, until the potatoes begin to soften slightly.
I like to stir occasionally during this time to prevent the potatoes from sticking to the bottom. You'll know they're ready when they pierce easily with a fork but still have a bit of resistance—this ensures they'll break down perfectly in the cream later. Don't let them fully cook yet; we want them to finish in the creamy mixture.
🍳 Step 3: Create the Creamy Base
Remove the pot from heat and carefully stir in the 1 cup warmed whole milk and 1.5 cups heavy cream. The heat from the soup will warm these dairy components gently. Return to low heat and gradually whisk in the 2 cups shredded sharp cheddar cheese until fully melted and smooth.
This is where the magic happens—the dairy creates that signature velvety texture. If the cheese doesn't melt completely, remove the pot from heat and whisk vigorously for 1-2 minutes until smooth. The soup should be thick but still pourable. Season with 1.5 teaspoons salt and 0.5 teaspoon ground black pepper, adjusting to taste.
🥘 Step 4: Prepare the Crunchy Topping
While the soup simmers, make the topping by mixing the 0.5 cup breadcrumbs and 0.25 cup bacon bits in a small bowl. Stir in 1 tablespoon melted butter until evenly combined. This creates the perfect crispy contrast to the creamy soup.
Don't skip the butter in the topping—it helps bind the breadcrumbs and creates extra crispiness. If you're feeling fancy, sprinkle in a pinch of 0.25 teaspoon garlic powder or 0.25 teaspoon smoked paprika for extra depth of flavor. Set aside until ready to use.
🔥 Step 5: Finish and Serve
Return the soup to a gentle simmer for 5-7 minutes to let the flavors meld. Taste and adjust seasoning—you might need a bit more salt or pepper depending on your broth. Ladle the soup into bowls, then sprinkle the breadcrumb-bacon mixture on top. For extra richness, dollop with 0.25 cup sour cream and garnish with 2 sliced green onions.
Serve immediately while the topping is still crispy. The contrast between the warm, creamy soup and the cool, crunchy topping is what makes this dish so special. If you can't serve right away, cover loosely with foil to keep the topping from getting soggy, but trust me—it's best enjoyed fresh from the pot.
Pro Tips For Making Betty Crocker Baked Potato Soup
- PARBOIL POTATOES FIRST: I learned this the hard way—skipping the parboil leads to uneven cooking and a gummy texture. Cut the Russets into ½-inch cubes, boil them for 8–10 minutes until just fork-tender, then drain and rinse under cold water. This guarantees creamy, even results when you later simmer them in the soup.
- USE SHREDDED CHEESE (NOT BLOCK): Sounds weird, but it works: pre-shredded cheddar clumps less and melts smoother than freshly grated. If you’re grating your own, add a pinch of cornstarch to the cheese first—it prevents that dreaded stringy texture when the soup sits.
- CONTROL THE CREAM HEAT: After adding the heavy cream and milk, keep the soup at a gentle simmer, not a rolling boil. Overheating curdles the dairy faster than you can say “lumpy soup.” A low flame or simmering pot guarantees silky texture without breaking.
- SAVE TIME WITH FROZEN ONIONS: Fresh onions add flavor, but frozen diced yellow onions work in a pinch—they’re pre-chopped and ready to go. Just drain them well before adding to the pot, or you’ll dilute the soup and risk a watery finish. (I know, I know—your future self will still reach for fresh next time.)
Serving suggestions for this recipe
Classic Bread Pairings
Warm, crusty bread is the perfect companion to this rich soup. I love serving it with sourdough toast cut into thick slices and lightly buttered—it soaks up every last drop of the creamy goodness.
For extra flair, try garlic bread made with a baguette, brushed with olive oil and garlic butter, then toasted until golden. 🍞
Fresh Green Salad
A crisp green salad balances the richness of the soup beautifully. Toss mixed greens with sliced cucumbers, cherry tomatoes, and shaved red onions.
Drizzle with a simple vinaigrette made from 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. The acidity cuts through the creaminess perfectly.
Crunchy Sides
Add texture contrast with crispy roasted potatoes or air-fried potato skins. Toss 1 pound baby potatoes in 1 tablespoon olive oil, 1 teaspoon smoked paprika, and ½ teaspoon garlic powder, then roast at 425°F for 25-30 minutes until golden.
For a lighter option, try crispy kale chips—toss 4 cups chopped kale with 1 tablespoon olive oil and ½ teaspoon salt, then bake at 350°F for 10-12 minutes until crispy.
Cheesy Extras
For a cheesy twist, serve with cheesy garlic bread or cheese pull-apart bread. Mix 1 cup shredded mozzarella with 2 tablespoons grated Parmesan and 1 tablespoon chopped parsley, then spread on a baguette cut in half lengthwise.
Bake at 375°F for 10-12 minutes until bubbly and golden. The extra cheese pairs perfectly with the soup’s creamy base.
Drink Pairings
A cold sparkling lemonade or iced tea refreshes the palate after each spoonful. For something heartier, a light lager like Miller Lite or a crisp white wine such as Sauvignon Blanc complements the dish beautifully.
If you prefer coffee, a strong black coffee with a splash of cream adds a cozy touch. 🍷
Make-Ahead Garnishes
Prep garnishes ahead to save time. Store green onions in a sealed container in the fridge for up to 5 days. For bacon bits, cook a batch in advance and store in an airtight container.
If making the crispy topping ahead, toast it fresh before serving—it loses crunch if stored too long. A dollop of sour cream or crème fraîche adds richness, so keep it chilled until ready to serve.
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
Yes! For a lighter version, substitute the 1.5 cups heavy cream with 1.5 cups full-fat coconut milk or 1 cup Greek yogurt mixed with ½ cup milk. The texture will be slightly tangier but still creamy. If you want to keep it dairy-free, use 1 cup cashew cream (blend soaked cashews with water) for richness. The soup will be thinner but still delicious.
Why did my soup turn out lumpy?
Lumpy soup usually happens when cheese doesn't melt smoothly or potatoes are overcooked before blending. To fix it, whisk vigorously while off heat or blend with an immersion blender until silky. For prevention, melt cheese gradually over low heat and stir constantly. If using frozen potatoes, don't skip the initial simmer—they need to soften slightly before blending.
How can I make this soup ahead of time?
This soup actually tastes better the next day! Cook it fully, then store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, stirring occasionally. For the crispy topping, toast it fresh before serving—it loses crunch if made ahead. If freezing, store the soup without the topping (add it after reheating) and keep it frozen for up to 3 months.
Can I use sweet potatoes instead of russets?
You can try, but the texture will be different. Sweet potatoes are naturally sweeter and more moist, which can make the soup thinner. For best results, use half russets and half sweet potatoes (about 2 lbs each) and reduce the broth by 1 cup. The flavor will have a subtle caramel note, but the classic creamy texture will be less pronounced. Stick to russets for that signature Betty Crocker smoothness.
What's the best way to reheat leftovers?
Reheat on the stove over medium-low heat, stirring frequently to prevent sticking. Add 1-2 tablespoons milk or broth if it gets too thick. For extra creaminess, stir in 1 tablespoon butter or a splash of heavy cream. Never microwave directly from the fridge—it can make the soup watery. If the topping gets soggy, toast fresh breadcrumbs with butter and sprinkle on top before serving.