Soups & Stews
This Betty Crocker loaded baked potato soup delivers all the comfort of a loaded potato—creamy velvety broth, crispy bacon bits, and melty cheese—without the fuss of baking individual spuds.
The secret lies in slow-simmering the soup base until flavors meld perfectly, then topping it with air-fried bacon for that signature crunch. I’ve perfected this recipe to be foolproof, with a velouté so rich it feels indulgent yet balanced enough for family dinners.
The foundation is a silky soup made with russet potatoes, cream cheese, and chicken broth, all blended until smooth. What sets this apart is the crispy bacon—air-fried to golden perfection—and the optional toppings like shredded cheddar, green onions, and a dollop of sour cream.
The air fryer transforms the bacon into addictive, shatteringly crisp bits in just 5 minutes, while keeping the rest of the dish hands-off and easy.
By the time you’re ready to serve, you’ll have a steaming bowl of creamy velouté topped with bacon so crisp it stands up to the spoonfuls of soup. The contrast between the smooth, velvety broth and the crunchy toppings makes every bite satisfying.
This isn’t just soup—it’s a cozy, restaurant-worthy meal that comes together in under an hour.
Perfect for chilly evenings or game days, this recipe scales effortlessly for crowds. The instructions are designed to minimize prep while maximizing flavor, so even busy weeknights become dinner success stories. Let’s get started—your taste buds will thank you.
Ingredients for betty crocker loaded baked potato soup
Six ingredients build the creamy base—potatoes, broth, and cream cheese make it velvety, while bacon delivers that addictive crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled, cut into 1-inch cubes |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat for creaminess |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Bacon 🥓 | 8 oz | Thick-cut preferred |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Butter 🧈 | 2 tbsp | Unsalted preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For velouté thickening |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Shredded Cheddar Cheese 🧀 | 1 cup | For topping (optional) |
| Green Onions 🧅 | ¼ cup | Sliced for garnish |
| Sour Cream 🥛 | ¼ cup | For topping (optional) |
The russet potatoes are the heart of this soup—Idaho-grown russets have the perfect starchy texture for blending smooth. Costco or Walmart usually carry them in bulk, and they keep well in a cool, dark pantry for weeks. For the bacon, thick-cut from Applegate or Oscar Mayer gives the best crisp when air-fried. Skip the pre-cooked bacon—it’s too soft and greasy. The cream cheese needs to be full-fat; Philadelphia brand melts perfectly into the velouté without clumping. If you’re making this for a crowd, double the potatoes and broth but keep the cream cheese ratio the same—it’s what makes this soup feel indulgent.
No thick-cut bacon? Regular bacon works in a pinch, but it’ll be less crispy. Short on cream cheese? Substitute sour cream at half the amount—it’s tangier but still creamy. The chicken broth can be store-bought (I like Swanson or Pacific Foods for flavor), but homemade is better if you’ve got time. For the velouté, all-purpose flour is fine, but if you’re feeling fancy, use a roux with butter and flour for extra richness. The green onions add a fresh bite—substitute chives or scallions if that’s what you’ve got. And if you’re watching calories, reduce the heavy cream to half and add extra broth—it’ll still taste amazing.
This soup tastes even better the next day—3-4 days in the fridge, covered tightly. For air-frying the bacon, 5 minutes at 375°F gives perfect crispiness without burning. Store the bacon separately in an airtight container so it stays crunchy until serving. The velouté freezes beautifully for up to 3 months—just reheat on the stove and add fresh toppings when serving. Portion the cheese and sour cream in small containers so they’re ready to go when you are. Pro tip: Add the bacon to the soup right before serving so it stays crispy, not soggy.
Why You'll Love This Recipe
- Here’s what sold me: the texture. The bacon gets crispy, the potatoes stay fluffy, and that velvety cream cheese blend? It’s like someone took all my favorite things—loaded potato vibes, rich broth, smoky bacon—and mashed them into one bowl. The first spoonful makes me forget I’m not at a diner.
- I’ll be real: this recipe doesn’t break the bank. Russets are cheap, bacon stretches far, and a block of cream cheese goes a long way. For under $10, I feed my family four hearty bowls with enough left for lunch. That’s a win when you’re balancing groceries and grocery bills.
Step-by-step instructions for creamy loaded baked potato soup
Here's how to create a velvety, comforting soup with crispy bacon bites and all the classic loaded potato flavors.
Cook the Potatoes Until Fork-Tender
Place the 2.5 lb peeled, cubed Russet Potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender but not falling apart. Drain thoroughly in a colander, shaking to remove excess water.
This step ensures your potatoes break down just enough to create a smooth velouté without turning mushy. If you see any water clinging to the potatoes, give them a good shake—moisture will dilute your soup's richness later. I like to taste-test one cube here; it should be soft inside but hold its shape.
Create the Bacon-Cream Cheese Base
In a large Dutch oven, cook the 8 oz thick-cut bacon over medium heat until crispy, about 10-12 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave the bacon fat in the pot.
Reduce heat to medium-low and add the 2 tbsp butter to the bacon fat. Whisk in the 1 tbsp all-purpose flour and cook for 1 minute until lightly golden. Gradually whisk in the 6 cups chicken broth and bring to a gentle simmer for 3 minutes to thicken slightly.
Lower heat to low and stir in the 8 oz cream cheese one piece at a time until fully melted and smooth. The mixture should be velvety—this is your soup's foundation. If it looks too thick, whisk in 2-3 tablespoons of hot broth to reach a pourable consistency.
Build the Velouté with Aromatics
Add the cooked potatoes to the Dutch oven and stir gently to combine. Increase heat to medium and bring to a simmer. Add the 1 whole diced yellow onion, 4 minced garlic cloves, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Simmer for 10-12 minutes, stirring occasionally, until the onions are translucent and the flavors meld.
Here's the thing—don't rush this step. The onions should soften completely while the potatoes break down just enough to create that signature creamy texture. Taste the soup now; it should be rich but still need the finishing touches. If it's too thin, simmer uncovered for another 2-3 minutes to thicken.
Finish with Cream and Garnishes
Reduce heat to low and stir in the 0.5 cup heavy cream. Simmer gently for 3-4 minutes until heated through. The soup should now have a luxurious, velvety consistency with a perfect balance of creaminess and potato flavor.
Ladle the soup into bowls and top each serving with 2-3 crispy bacon pieces, 2 tbsp shredded cheddar cheese, and a dollop of 0.25 cup sour cream. Garnish with 0.25 cup sliced green onions for freshness. Serve immediately while the bacon stays crisp and the cream remains smooth.
Optional Customization Touches
For extra richness, stir in 1-2 tbsp additional sour cream at the end. If you prefer more cheesy flavor, sprinkle an extra 0.25 cup shredded cheddar on top. For a smoky depth, add 0.5 tsp smoked paprika when combining the broth and cream cheese.
This soup tastes even better the next day as the flavors deepen, but the crispy bacon will soften slightly. If reheating, warm gently over low heat and stir in a splash of milk or broth to restore creaminess. The key to success is balancing the creamy velouté with the crispy bacon contrast—every bite should deliver both textures perfectly.
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- COOK POTATOES UNTIL TENDER: Russets should fall apart with a fork when pierced—not just soften. I learned this the hard way: undercooked potatoes turn your soup into a watery mess. Simmer them in broth for at least 20 minutes after they’re fork-tender to absorb flavor.
- CRUMBLE BACON FIRST: Cook the bacon until crisp, then chop it into uneven bits. The fat renders out better this way, and the texture stays chewy—not soggy. Skip the pre-cooked bacon from the deli shelf; it’s greasy and lacks that smoky punch.
- STIR IN CREAM CHEESE LAST: Warm the cream cheese with a splash of broth first, then whisk it into the soup off the heat. Adding it directly to hot liquid turns it into glue. Also, use full-fat—low-fat versions won’t give that creamy, velvety finish.
- SAVE TIME WITH FROZEN BACON: Frozen bacon cooks faster and crisps up just as well as fresh. Toss it in the pan straight from the freezer—no thawing needed—and you’ll shave 10 minutes off your prep. Just drain it well before mixing into the soup.
Best sauces and condiments for betty crocker loaded baked potato soup
Creamy Velouté Upgrade
Take your loaded potato soup to the next level by adding a splash of dijon mustard—just 1 teaspoon—when blending the velouté. It brightens the flavors without overpowering the creamy base. I also love stirring in 2 tablespoons of sour cream at the end for extra tang. 💛
Crispy Bacon Variations
For extra-crispy bacon, try air-frying at 400°F for 4 minutes instead of the standard 375°F. If you don’t have an air fryer, bake the bacon on a wire rack over a baking sheet at 425°F for 10-12 minutes—this ensures maximum crispiness.
For a smoky twist, swap ½ teaspoon of smoked paprika into the soup base.
Cheesy Topping Options
Shredded sharp cheddar is classic, but Monterey Jack adds a milder, creamier melt. For a spicy kick, mix ½ teaspoon of cayenne pepper into the cheese before topping. If you’re feeling fancy, try blue cheese crumbles—they add a tangy depth that pairs surprisingly well with the creamy soup.
Sour Cream Alternatives
Out of sour cream? Greek yogurt works in a pinch—just use ½ the amount to avoid thinning the soup. For a lighter option, swap in crème fraîche or even mascarpone cheese, which adds a luxurious richness.
If you want extra creaminess without dairy, coconut cream (just 2 tablespoons) gives a neutral, velvety texture.
Fresh Herb Garnishes
Beyond green onions, try chopped chives for a milder onion flavor or fresh dill for a bright, herbal note. A sprinkle of crumbled bacon bits on top (if you have extra) doubles down on that smoky, savory crunch.
For a pop of color, add red pepper flakes—just ¼ teaspoon—to give it a subtle heat.
Dipping Sauce Twist
Serve this soup with a side of garlic aioli or spicy mayo for dipping. Mix 2 tablespoons of mayo with 1 teaspoon of garlic powder and a pinch of cayenne for a quick homemade sauce.
The contrast of the cool, creamy soup with the bold, garlicky dip is pure comfort food magic. ✨
Nutrition facts
Frequently asked questions
Can I make this soup without cream cheese?
The cream cheese is what gives this soup its signature velvety texture, but you can substitute with 1 cup of sour cream or ½ cup of crème fraîche for a tangy alternative. For a dairy-free option, blend ½ cup of silken tofu with ¼ cup of water and use that instead—it mimics the creaminess surprisingly well. Just know the flavor will be slightly lighter without the cream cheese.
How do I keep the bacon crispy when reheating?
Store the bacon separately in an airtight container and add it fresh when reheating. If you must reheat the soup with bacon, cover it loosely and warm on low heat for just 1-2 minutes—any longer and it’ll turn soggy. For extra crispiness, reheat the bacon in an air fryer at 375°F for 3 minutes right before serving.
Can I use instant potatoes instead of fresh?
Yes, but the texture will be slightly different. Use 2 cups of instant potato flakes mixed with 1.5 cups of hot broth before adding to the soup. The flavor won’t be as rich, but it’s a great shortcut. For best results, add an extra 1 tbsp of butter to compensate for the lack of natural potato starch.
Why is my soup too thick or too thin?
If it’s too thick, whisk in 2-3 tbsp of hot broth until smooth. For a thinner soup, simmer uncovered for 3-5 minutes to evaporate excess liquid. The ideal consistency should coat the back of a spoon but still be pourable. Pro tip: The cream cheese is your secret weapon—adding it gradually prevents clumping and helps control thickness.
What are the best sides to serve with this soup?
This creamy soup pairs perfectly with crusty bread or oyster crackers for dipping. For a heartier meal, add a simple green salad with vinaigrette or roasted asparagus. The acidity of the salad cuts through the richness, while the bread soaks up every last drop of velvety goodness.