Soups & Stews
Betty Crocker’s baked potato soup delivers that velvety creamy texture we all love, with a crispy bacon topping that takes it to the next level. 🔥 The secret lies in slow simmering until the flavors meld perfectly, creating a rich, comforting bowl that’s as satisfying as it is nostalgic.
This recipe stays true to the classic while adding a modern twist—like crispy bacon bits that add a delightful crunch with every spoonful.
What sets this soup apart is the balance of creamy potato goodness and that signature crispy bacon topping. You’ll start with a simple roux to thicken the soup just right, then let it simmer until it’s smooth and velvety.
The bacon, cooked until crispy, adds a savory contrast that makes every bite irresistible. It’s the kind of dish that feels like a hug in a bowl—perfect for chilly evenings or family gatherings.
The best part? This recipe delivers restaurant-quality results with minimal effort. The slow simmering ensures the flavors deepen over time, while the crispy bacon topping adds a satisfying texture that keeps everyone coming back for more.
Whether you’re serving it as a cozy appetizer or a hearty main, this soup is sure to become a staple in your meal rotation.
Ready to make it even better? Customize it with your favorite toppings like shredded cheddar, green onions, or a dollop of sour cream. Let’s get started on creating this comforting classic that’s as delicious as it is easy to make.
Ingredients for betty crocker baked potato soup
Pantry staples plus a few fresh ingredients for that creamy, crispy comfort food magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Butter 🧈 | ½ cup | Unsalted, cubed |
| All-Purpose Flour 🌾 | ¼ cup | For smooth roux |
| Yellow Onion 🧅 | 1 whole | Diced small |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Bacon 🥓 | ½ lb | Thick-cut preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Sour Cream 🥛 | ¼ cup | For garnish |
| Shredded Cheddar Cheese 🧀 | ½ cup | For topping |
| Green Onions 🧅 | 3 whole | Sliced thin |
The potatoes are the soul of this soup—Russets are your best bet for that classic fluffy texture. Grab a 3-pound bag from the grocery store's produce section, or hit up Trader Joe's for their pre-peeled version if you're short on time. For the bacon, thick-cut from Costco or your local butcher gives you the best crispy edges. The heavy cream? Full-fat is non-negotiable—it's what makes this soup so velvety. If you're watching calories, you can sub in half-and-half, but trust me on the full-fat version for that restaurant-quality feel.
No bacon? Turkey bacon or smoked paprika adds a similar smoky depth. Short on time? Pre-cooked bacon bits from the deli section work in a pinch, but they won't be as crispy. The chicken broth can be swapped for vegetable broth if you prefer, though the flavor will be slightly different. For the roux, all-purpose flour is fine, but if you've got cornstarch, it'll give you an even smoother texture. The green onions can be subbed with regular onions if that's what you've got, but they add a nice fresh pop of color.
This soup tastes even better the next day—3-4 days in the fridge, honestly. For leftovers, I like to portion it into individual containers with a side of extra bacon bits on top. Freezes beautifully for up to 3 months, though the texture might get a little watery after thawing. Pro tip: Reheat gently on the stove, stirring often, to keep it creamy. The crispy bacon topping is best added fresh after reheating—5 minutes in a 400°F oven gets it perfectly crunchy again.
Why You'll Love This Recipe
- No Chopping Chaos: I peel and dice potatoes in five minutes flat—no mandoline required. The Russets hold their shape through boiling, so you don’t end up with mush, and the roux (butter + flour) takes less time than waiting for toast.
- Creamy Without Guilt: That velvety heavy cream swirls in so smoothly, but here’s the trick: I cut it with a splash of broth first. The result? Rich without being heavy, and the butter’s caramelized flour base adds a toasty depth that makes it taste like you simmered it for hours.
- Weeknight to Potluck: Same recipe feeds my family of four or doubles for a crowd. I’ll make a big batch on Sunday, freeze half, and still have leftovers for lunch—no one skips seconds. Honestly, it’s the only soup I bring to gatherings because it’s always a hit.
- Pantry Magic: Four ingredients cover 90% of the work. Chicken broth is my secret for depth, but even store-bought works. The flour-butter roux costs pennies and lifts the whole dish—no fancy spices needed. My college budget still thrives on this.
Step-by-step instructions for creamy baked potato soup
Let's make this velvety soup with crispy bacon topping—rich, comforting, and perfect for chilly days.
🔥 Step 1: Cook the Bacon and Sauté Aromatics
Cut the 0.5 lb bacon into ½-inch pieces and cook in a large Dutch oven over medium heat until golden and crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain, leaving the rendered fat in the pot.
In the same pot, reduce heat to medium-low and add the 0.5 cup butter. Once melted, add the 1 whole yellow onion and cook for 5 minutes until softened. Stir in the 3 cloves garlic cloves and 0.5 tsp dried thyme, cooking for another 30 seconds until fragrant. This aromatic base builds deep flavor for the soup.
🍳 Step 2: Build the Creamy Roux
Sprinkle the 0.25 cup all-purpose flour over the onions and garlic, stirring constantly for 1-2 minutes until it forms a smooth, pale roux. This step is crucial—it thickens the soup and creates that signature creamy texture. If it starts to darken, reduce the heat slightly to prevent burning.
Gradually whisk in the 6 cups chicken broth and 1.5 tsp salt, bringing the mixture to a gentle simmer. Let it cook uncovered for 5 minutes to cook off the raw flour taste. The soup should be smooth and slightly thickened at this stage—this is your flavor foundation.
🥘 Step 3: Add Potatoes and Simmer Until Tender
Add the 3 lb russet potatoes, cut into ½-inch cubes, to the soup. Stir gently to submerge them in the liquid. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
Here's the thing—you'll know they're ready when a potato slides off your fork with just a little resistance. If they're still firm, give them another 5 minutes. Overcooking turns them mushy, so watch for that perfect tender-but-firm texture.
🍳 Step 4: Finish with Cream and Seasonings
Reduce heat to low and stir in the 1.5 cups heavy cream and 0.5 tsp black pepper. Let the soup simmer gently for 5 minutes to heat through and blend the flavors. Taste and adjust seasoning if needed—this is your chance to perfect the balance of creaminess and savory depth.
Real talk: the cream should blend smoothly, but if you see any lumps, whisk vigorously or strain the soup through a fine-mesh sieve for that ultra-smooth Betty Crocker quality. The soup should be thick but still spoonable—if it's too thick, add a splash of warm broth to reach your desired consistency.
🥘 Step 5: Assemble and Serve with Crispy Toppings
Ladle the hot soup into bowls and top each serving with 2 tablespoons of the crispy bacon, 1 tablespoon shredded cheddar cheese, and 1 teaspoon sliced green onions. For that final touch, dollop 1 teaspoon sour cream on top—it adds a cool contrast to the creamy warmth below.
Serve immediately while the bacon stays crispy and the soup maintains its velvety texture. The contrast of temperatures and textures—creamy soup, crispy bacon, cool sour cream—makes every bite perfect. Leftovers? Store in the fridge for up to 3 days, but honestly, it's best fresh!
Pro Tips For Making Betty Crocker Baked Potato Soup
- PEEL AND CUBE SMALL: Russets have thick skins that don’t soften well—peel them first, then cut into ½-inch cubes (not chunks). I learned this the hard way when my soup ended up with crunchy edges and mushy centers. Uniform size means even cooking, no matter how many times you stir.
- SIMMER THE ROUX LOW: When making the butter-flour roux, keep the heat medium-low and stir constantly. I’ve burned three batches because I got distracted—this isn’t the step to walk away from. A golden roux (not brown) is what gives the soup that creamy, velvety texture without tasting like flour.
- SKIP THE BOILING BROTH: Warm your chicken broth just until steaming, then reduce to a simmer before adding it to the roux. Boiling broth will shock the roux and break its emulsion, turning your soup into a lumpy mess. Think of it like pouring cold milk into hot coffee—let them meet gently.
- STIR IN CREAM LAST: Add the heavy cream off the heat and stir in just enough to reach your desired consistency. The soup will thicken further as it cools, so don’t go overboard. I used to dump it all in and end up with a gluey, separated mess—now I taste-test with a spoon first.
Storing and reheating your betty crocker baked potato soup
Refrigerator Storage
Store your baked potato soup in an airtight container for up to 3 days—the flavors actually deepen over time. Let it cool completely before transferring to avoid condensation.
I like using glass Pyrex containers with tight-sealing lids to maintain freshness. The soup stays creamy and delicious, though the crispy bacon topping loses its crunch after reheating. 🥣
Freezer Storage
For longer storage, freeze the soup in quart-sized freezer bags or airtight containers for up to 3 months. Leave 1 inch of headspace to prevent expansion cracks, and label with the date.
Thaw overnight in the fridge before reheating. The texture remains creamy, though the potatoes may soften slightly—just stir in a splash of warm broth if needed.
Reheating on Stove
My go-to method is stovetop reheating for the creamiest results. Transfer soup to a pot over medium-low heat, stirring frequently to prevent scorching. Add 2-3 tablespoons of water or broth to restore thickness.
Heat until steaming (165°F internal temp), then stir in fresh crispy bacon bits and shredded cheddar just before serving. This keeps the toppings perfectly crunchy. 🔥
Microwave Method
For quick reheating, cover the soup with a microwave-safe lid or damp paper towel and heat in 30-second intervals, stirring between each. Use 50% power to avoid breaking the cream.
The microwave can make soup watery—if needed, simmer on the stove for 2-3 minutes afterward to restore thickness. Always add toppings fresh after reheating.
Reviving Crispy Toppings
To restore that perfect crispy bacon texture, bake the reserved bacon bits on a parchment-lined tray at 400°F for 5 minutes before serving. For extra crunch, sprinkle with a pinch of smoked paprika while baking.
The contrast of warm, creamy soup with crispy toppings is what makes this dish irresistible. Pro tip: Keep toppings in a small container on the table so everyone can customize their bowl. 🥓
Make-Ahead Toppings
Prep toppings ahead of time for a stress-free meal. Cook and store extra bacon in the fridge for up to 1 week—just reheat in a dry skillet for 2 minutes to crisp. Shred cheddar cheese and chop green onions in advance and store separately.
Keep sour cream in the fridge until serving to prevent curdling. This way, assembly is a breeze when you're ready to serve. ✨
Nutrition facts
Frequently asked questions
Can I use instant potato flakes instead of fresh potatoes?
Yes, but your soup will have a slightly different texture. Use 1.5 cups instant potato flakes (about 1/3 cup dry measure) and add them with the broth. Simmer for 5 minutes less than fresh potatoes since they cook faster. The result will be smoother but less rustic—great for quick meals!
Why did my soup turn out too thick?
This usually happens when the roux cooks too long or the potatoes release excess starch. To fix it, stir in 2-3 tablespoons of warm broth or water while reheating. For prevention, simmer potatoes uncovered and stir occasionally to avoid over-thickening.
What's the best way to make this soup dairy-free?
Swap the heavy cream for 1.5 cups full-fat coconut milk and use vegetable broth instead of chicken. For richness, add 2 tablespoons nutritional yeast when finishing. The texture will be slightly lighter but still creamy—perfect for vegan diets!
Can I make this soup in an Instant Pot?
Cook the bacon and sauté aromatics first, then add everything except cream. Seal the lid and cook on high pressure for 5 minutes, followed by a natural release. Stir in cream at the end and adjust thickness with broth if needed. The pressure cooker cuts time by 15 minutes while keeping flavors deep.
How do I keep the bacon crispy after reheating?
Never reheat bacon with the soup—always add it fresh! For leftovers, store bacon separately and crisp again in a 350°F oven for 5 minutes before serving. Pro tip: Sprinkle with a pinch of smoked paprika while reheating for extra flavor!