Soups & Stews
Betty Crocker’s baked potato soup delivers the creamy, comforting texture of classic comfort food with a crispy bacon topping that takes it to the next level. This recipe combines sautéed onions and celery with tender potatoes and rich broth, then finishes with a golden, oven-baked crust that’s impossible to resist. The secret lies in blending the soup just right—smooth enough to coat a spoon but still velvety, with the perfect balance of savory and creamy flavors.
The process starts with a simple sauté of onions and celery to build flavor, followed by simmering the potatoes in broth until fork-tender. After blending to a silky consistency, the soup is baked until it develops that signature crispy, golden edge—just like a perfectly roasted potato.
The crispy bacon topping adds a smoky, salty contrast that elevates every spoonful, making this more than just a soup—it’s a hearty, satisfying meal in a bowl.
What sets this apart is the texture: a rich, velvety velouté with a crispy, caramelized crust that adds depth to every bite. The baking step transforms the soup into something restaurant-worthy, while the bacon topping ensures it’s both indulgent and balanced.
Whether served as a cozy weeknight dinner or a crowd-pleasing appetizer, this recipe delivers the warmth and comfort of a classic with a modern twist.
For added flair, consider topping with extra crispy bacon, shredded cheddar, or a sprinkle of green onions. The possibilities are endless, but the foundation—creamy, crispy, and perfectly balanced—remains the same. Let’s get started on this timeless favorite.
Ingredients for betty crocker baked potato soup
Six simple ingredients create this creamy, crispy masterpiece—perfect for cozy nights or gatherings.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Yellow Onion 🧅 | 1 whole | Diced small for even cooking |
| Celery Stalks 🌿 | 3 whole | Diced small, strings removed |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred for balance |
| Heavy Cream 🥛 | 1 cup | Full-fat for rich texture |
| Whole Milk 🥛 | 1 cup | Warmed for smooth blending |
| Cheddar Cheese 🧀 | 1 cup | Shredded sharp variety |
| Bacon 🥓 | 8 oz | Thick-cut, chopped small |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening crust |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for flavor |
| Butter 🧈 | 2 tbsp | Unsalted for flavor control |
The potatoes are the foundation—Russet delivers that classic fluffy texture when baked. Peeled and cubed evenly ensures consistent cooking. For the best flavor, grab organic potatoes from Whole Foods or your local market. The bacon? Thick-cut from Costco or Trader Joe's gives you that perfect smoky crunch. Don't skip the sharp cheddar—it melts beautifully and adds depth. If you're short on time, pre-cooked bacon works, but freshly cooked is worth the extra 15 minutes.
No chicken broth? Vegetable broth works just as well—just add a pinch of chicken bouillon powder to mimic the flavor. The heavy cream can be swapped for half-and-half if you prefer a lighter texture, though it won't be as rich. Running low on cheddar? Swiss or Gruyère add a different but delicious twist. The bacon topping can be made ahead and stored in the fridge for up to 3 days, so it's easy to prep in advance. For extra crispiness, broil the bacon topping for an additional 2-3 minutes at the end.
This soup tastes even better the next day—3-4 days in the fridge, covered tightly. For longer storage, freeze portions in airtight containers for up to 3 months. Reheat gently on the stove, stirring occasionally, until warmed through. The crispy bacon topping is best added fresh, but you can reheat it in a dry skillet for 1-2 minutes if needed. Leftovers make fantastic lunches—just reheat and top with extra bacon or a sprinkle of green onions.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because you can dice the onion and celery in under two minutes—no fancy skills needed. The Russets just need a quick boil and mash, and boom, you’re halfway there.
- Creamy Without Trying: That heavy cream swirled into the broth? It’s the kind of rich, velvety goodness that makes you pause mid-spoonful. Honestly, it’s the secret weapon—simple but ridiculously satisfying.
- Leftovers That Don’t Suck: This soup actually tastes better the next day. Between us, I’ve reheated mine three times, and it’s still the star of my lazy Sunday lunches. (Yes, even with the slightly thicker texture.)
- Budget-Friendly Crowd-Pleaser: You’re feeding a houseful for less than $10, and no one will complain. The celery and onion stretch the broth, the potatoes bulk it up, and the cream makes it feel fancy—without the grocery bill.
Step-by-step instructions for betty Crocker's baked potato soup
This classic velouté delivers velvety texture and rich flavor with minimal effort.
Cook the Potato Base
In a large pot, combine the 3 lb Russet Potatoes (pre-cubed), 1 whole Yellow Onion (diced), 3 whole Celery Stalks (diced), 6 cups Chicken Broth, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender and easily pierced.
You'll know it's ready when the potatoes collapse under gentle pressure and the edges of the celery soften. Avoid overcooking—the potatoes should hold their shape but be tender throughout. Drain the mixture, reserving 1 cup of the cooking liquid for later use. This liquid contains vital starches that will help create a silky texture.
Build the Creamy Velouté
Return the drained potato mixture to the pot and add 2 tbsp Butter and 2 tbsp All-Purpose Flour. Stir over medium heat for 2-3 minutes until the flour is fully incorporated and the mixture thickens slightly. This step creates a roux that will form the base of your creamy soup.
Gradually whisk in the 1 cup Whole Milk and 1 cup Heavy Cream, stirring constantly to prevent lumps. Add the reserved 1 cup cooking liquid and bring the soup to a gentle simmer. Cook for 5-7 minutes until the soup thickens to a velouté consistency—it should coat the back of a spoon but still be pourable. Taste and adjust seasoning if needed, remembering that the cheese will add saltiness.
Finish with Cheese and Garlic
Reduce heat to low and stir in the 1 cup Cheddar Cheese and 3 cloves Garlic Cloves (minced) until the cheese melts completely and the garlic is fully incorporated. The soup should be smooth and creamy, with no visible cheese chunks. If the soup thickens too much, whisk in 1-2 tablespoons of water to reach your desired consistency.
Here's the thing—this is where the magic happens. The cheese should blend seamlessly, creating a rich, velvety texture. If you see any lumps, strain the soup through a fine-mesh sieve for a perfectly smooth finish. Keep the soup warm over low heat until ready to serve.
Prepare the Crispy Bacon Topping
While the soup simmers, cook the 8 oz Bacon in a separate skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels, reserving 2 tbsp of the bacon fat for extra flavor. Chop the bacon into small pieces and set aside.
In the same skillet, melt the reserved 2 tbsp bacon fat over medium heat. Add the chopped bacon back to the skillet and cook for 1-2 minutes until heated through. This step ensures the bacon topping stays crispy when added to the soup. The fat also adds depth of flavor that complements the creamy base perfectly.
Assemble and Serve
Ladle the warm soup into bowls and top each serving with the crispy bacon mixture. The contrast between the creamy velouté and the crispy bacon topping is what makes this soup truly special. Serve immediately while the bacon remains crispy and the soup stays hot.
This soup delivers on its promises—creamy texture from the velvety base and crispy bacon topping that adds texture and flavor. The key is keeping the soup warm and serving it promptly to maintain that perfect balance of temperatures. Enjoy with crusty bread to soak up every last drop of that rich, creamy goodness.
Pro Tips For Making Betty Crocker Baked Potato Soup
- PEEL AND CUBE POTATOES EVENLY: I learned this the hard way—uneven potato pieces mean some turn mushy while others stay hard. Cut them into ½-inch cubes, then soak in cold water for 10 minutes to rinse off excess starch. This keeps them from gummying up the soup later.
- SAUTÉ ONIONS UNTIL GOLDEN: Skip the quick brown—let those onions cook until deep golden, about 8-10 minutes. This isn’t just for flavor; it builds the base that prevents the soup from tasting raw. If you rush, the celery will just sit there like a wet log.
- STIR IN CREAM OFF HEAT: Adding heavy cream directly to simmering soup can turn it greasy. Instead, remove the pot from heat, stir in the cream, then return it to low heat just to warm through. Your soup will stay silky, not separated or clumpy.
- USE FROZEN POTATOES FOR SPEED: No time to peel? Frozen cubed potatoes (thawed and drained) work in a pinch—they’re pre-washed and cook faster. Just add them with the broth and simmer 10 minutes less. The texture’s nearly identical, and you’ll save 20 minutes of chopping.
Perfect pairings for this betty crocker baked potato soup
Crusty Bread Pairings
Serve this soup with a warm, crusty baguette or sourdough loaf to soak up every last drop of creamy goodness. I love using a French-style baguette from Whole Foods or a homemade sourdough for that perfect chewy texture.
For extra flair, brush the bread with garlic butter and toast it in the oven for 3-5 minutes before serving. The contrast of crispy bread against the velvety soup is pure magic. 🥖
Cheesy Breadsticks
For a crowd-pleasing appetizer or side, try cheesy breadsticks with a mozzarella and Parmesan blend. Roll out 1 lb pizza dough, cut into strips, and bake at 400°F for 12-15 minutes until golden.
Toss them in melted butter and extra Parmesan for the ultimate dipping companion. The salty, cheesy breadsticks balance the richness of the soup beautifully.
Crispy Potato Wedges
Swap the bread for oven-baked potato wedges tossed in olive oil, paprika, and sea salt. Cut 2 large russet potatoes into wedges, toss with 1 tbsp olive oil and ½ tsp smoked paprika, then bake at 425°F for 25-30 minutes until crispy.
The smoky, salty wedges add a satisfying crunch that complements the creamy soup perfectly. 🥔
Warm Cornbread
For a Southern twist, serve with warm cornbread—its slightly sweet, crumbly texture contrasts wonderfully with the savory soup. Use a boxed mix (like Jiffy Cornbread) or a homemade recipe with honey butter for extra richness.
A sprinkle of coarse sugar on top adds a touch of sweetness that pairs beautifully with the bacon topping.
Crackers & Cheese Platter
For a lighter option, set out a cheese and cracker platter with water crackers, multigrain crisps, and sharp cheddar. Add a few pickled vegetables like dill pickles or jalapeños to cut through the richness.
This adds a refreshing contrast and lets guests customize their own pairings. The crunchy texture keeps the meal balanced and satisfying.
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
For a vegetarian version, swap the bacon for crispy fried onions or toasted breadcrumbs. You can also use crumbled sausage or smoked paprika for a meaty flavor without actual meat. The key is maintaining that crispy texture contrast—just adjust the seasoning to match your toppings.
Why is my soup too thick after blending?
This usually happens when too much starch from the potatoes is released during cooking. To fix it, whisk in 1-2 tablespoons of warm milk or broth while stirring constantly. For prevention, reserve ½ cup of cooking liquid before blending and add it back gradually. The soup should coat the back of a spoon but still be pourable.
Can I make this soup in a slow cooker?
Yes! Sauté the onions and celery first, then transfer everything (including potatoes, broth, and seasonings) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. After blending, return to the slow cooker and stir in the cheese. For the bacon topping, cook it separately and add just before serving to keep it crispy.
How do I prevent lumps in the blended soup?
Lumps form when cheese or flour isn't fully incorporated. First, melt the cheese into the warm soup gradually while stirring constantly. For extra smoothness, strain the blended soup through a fine-mesh sieve. If using flour, make sure it's fully cooked into a roux (thickened paste) before adding liquids. Also, avoid adding cold dairy—always warm milk and cream first.
Can I freeze the soup for later?
Yes, but freeze it before adding the bacon topping. Portion the soup into airtight containers, leaving ½-inch headspace for expansion. Thaw overnight in the fridge, then reheat gently on the stove. Add fresh bacon topping when reheating to maintain crispiness. The soup keeps well for 3 months frozen, though texture may be slightly thinner after thawing.