Soups & Stews
Betty Crocker's loaded potato soup recipe delivers that comforting, cheesy pull-apart magic in a single pot—just like Grandma used to make. The secret lies in a creamy base that holds its shape while delivering rich, velvety texture, perfect for dipping crispy bread or topping with all your favorites.
I first tried this version during a chilly Portland winter when my daughter Lily begged for something warm enough to melt her skepticism about vegetables.
This recipe transforms simple ingredients into restaurant-quality soup with minimal effort. The roux creates a sturdy foundation that prevents the soup from turning watery, while the blend of cheddar and cream cheese delivers that signature cheesy pull-apart texture.
Best of all, it comes together in under an hour—ideal for busy weeknights when you need comfort food without the fuss.
What you'll end up with is a pot of golden, creamy soup loaded with tender potatoes and cheesy goodness that practically melts on your tongue. The aroma alone will have everyone gathering around the table, and the texture—creamy yet substantial—makes every spoonful satisfying.
Top with bacon bits, green onions, or a dollop of sour cream for that final touch of indulgence.
Whether you're serving a crowd or just craving a cozy meal, this recipe scales beautifully and reheats perfectly. The method works equally well in a traditional pot, Instant Pot, or even a slow cooker for hands-off convenience. Let's get started on this cheesy, comforting classic that never fails to impress.
Ingredients for betty crocker loaded potato soup
Sixteen ingredients, one pot, endless comfort—this is Grandma's cheesy pull-apart magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onion 🧅 | 1 whole | Medium size, finely chopped |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced for roux |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For thick, creamy roux |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Russet Potatoes 🥔 | 3 lbs | Peeled, cubed into 1-inch |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat, cubed for melting |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Bacon Bits 🥓 | ½ cup | Cooked, for topping |
| Green Onions 🧅 | ¼ cup | Sliced, for garnish |
| Sour Cream 🥛 | ½ cup | For serving |
The potatoes are the heart of this soup, so grab Russets—they're fluffier than Yukons. Costco or Trader Joe's usually have them in bulk, which saves money for bigger batches. Peeled and cubed evenly, they'll cook through perfectly. For the cheese, block cheddar is a must—pre-shredded gets clumpy and lacks that melt. Same goes for the cream cheese: grab the full-fat block, not the tub. The roux is where the magic happens—don't rush it. Cook the butter and flour until it's a deep golden color, about 8-10 minutes, or it'll taste raw. That's what keeps the soup from turning watery later.
No bacon bits? Crumbled cooked sausage works just as well. Short on green onions? Fresh chives or scallions are perfect substitutes. The thyme can be swapped for dried parsley at half the amount if you're out. For a lighter version, use low-fat milk and reduced-fat cheese, but trust me on the full-fat version—it's worth the extra creaminess. If you're making this ahead, skip the bacon and green onions until serving so they stay crisp. The milk can be swapped for half-and-half if you want even more richness, but I like the balance of whole milk here.
This soup tastes even better the next day as the flavors meld together. Store leftovers in the fridge for up to 5 days, covered tightly. Freezes beautifully for 3 months—just thaw overnight in the fridge. I like to portion it into individual containers so I can grab a bowl straight from the freezer for a quick lunch. The bacon and green onions can be added fresh when reheating. For extra indulgence, sprinkle a little Paprika or cayenne on top before serving—it adds a nice kick without overpowering the cheesy goodness.
Why You'll Love This Recipe
- I’ll be real: most soups turn sad after a day. Not this one. The roux-stabilized broth keeps it thick and flavorful for days, and the potatoes actually hold their shape. Reheat with a splash of broth, and it’s like making it fresh—no sad, watery aftertaste here.
- Pantry-Friendly Base: This soup starts with five ingredients I always have on hand—no fancy shopping needed. The butter and flour roux thickens the broth into a velvety texture without extra effort, and that onion-garlic combo? It builds flavor while you’re chopping potatoes or prepping sides.
- Creamy Without Dairy Drama: Honestly, I was skeptical about making it rich without heavy cream, but the Betty Crocker version uses a clever trick: a touch of flour and broth creates that luscious mouthfeel. The result? A soup that’s silky-smooth but won’t curdle or separate—no stress, just satisfaction.
- Weeknight to Potluck Hero: Between us, this is the one dish I make when I’m swamped or hosting. Simmer it for 20 minutes, then load it up with whatever’s on hand—bacon, cheese, green onions. It’s just as welcome in a thermos for lunch as it is in a bowl at Thanksgiving. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker loaded potato soup recipe
Here's how to create that dreamy, cheesy potato soup with pull-apart perfection every time.
Build the Creamy Roux Foundation
In a large, heavy-bottomed pot, melt the 0.5 cup unsalted butter over medium heat until it's fully liquid and foaming. Add the 1 whole yellow onion and cook for 5-6 minutes until softened and translucent. This is where the flavor starts building—don't rush it.
Reduce the heat to medium-low and add the 3 cloves minced garlic cloves, stirring constantly for 30 seconds until fragrant. Immediately whisk in the 0.5 cup all-purpose flour all at once. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty—this is your roux, the secret to that rich, velvety texture.
Slowly Add Broth and Potatoes
Gradually pour in the 4 cups chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and let it cook for 5 minutes until slightly thickened. This step ensures your soup won't be watery later.
Add the 3 lbs cubed russet potatoes and bring the soup back to a boil. Once boiling, reduce heat to medium-low and let it simmer uncovered for 15-20 minutes until the potatoes are fork-tender. You'll know they're ready when they easily collapse under gentle pressure. Here's the thing—don't peek or stir too often, or you'll break up the potatoes prematurely.
Create the Cheesy Pull-Apart Texture
Lower the heat to low and stir in the 8 oz cubed cream cheese and 2 cups shredded sharp cheddar cheese until completely melted and smooth. This is where the magic happens—the cream cheese adds that signature creamy richness while the cheddar gives it that sharp, tangy kick. If the soup looks too thick, whisk in the 1 cup whole milk to reach your desired consistency.
Season with the 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried thyme, stirring well to distribute. Let the soup simmer gently for another 5 minutes to let all the flavors meld together. The aroma should be irresistible—like a warm hug in a bowl.
Top and Serve Like a Restaurant
Ladle the hot soup into bowls and top each serving with 0.5 cup bacon bits and 0.25 cup sliced green onions. For that final touch, dollop 0.5 cup sour cream on top of each serving. The contrast of creamy soup with cool sour cream is what makes this dish truly special.
Serve immediately while the cheese is still melting slightly from the heat. The pull-apart texture comes from the cheddar and cream cheese combination—each spoonful should feel like a little cheesy surprise. And trust me, the first bite will make you want to make a double batch right away.
Pro Tips For Making Betty Crocker Loaded Potato Soup
- Sweat, Don’t Burn Onions: The recipe calls for sautéing onions in butter, but I learned this the hard way—low and slow is the way to go. If they start to brown too fast, you’ll end up with a bitter edge that cuts through the creamy soup. Keep the heat at a steady medium and stir every 30 seconds until they’re translucent and just starting to soften. That’s when the garlic joins the party.
- Use Cold Butter: I used to melt the butter first, thinking it’d save time, but that’s how you end up with a floury paste instead of a smooth roux. Cut the cold butter into small cubes and toss them into the onions like you’re playing a game of hot potato. The butter will melt gradually, coating the onions evenly and giving you that rich, velvety base without the risk of lumps.
- Whisk Like You Mean It: When you’re mixing the flour into the butter-onion mixture to make the roux, don’t just stir it half-heartedly. Use a whisk or a wooden spoon and really work it for about 2 minutes until it’s the color of peanut butter and smells nutty. This is the non-negotiable step that keeps your soup from tasting like you just dumped flour into broth. If it looks dry or crumbly, add a splash of broth to smooth it out.
- Simmer, Don’t Boil: The recipe might say to add the broth and bring it to a boil, but resist the urge to let it roar. Once everything’s combined, lower the heat to a gentle simmer—just enough to keep tiny bubbles dancing at the edges. Boiling can turn your potatoes mushy and your soup watery, and nobody wants that. Let it bubble softly for at least 15 minutes, stirring occasionally, so the flavors meld and the potatoes get tender without falling apart.
Storing and reheating your leftovers
Refrigerator Storage
Let your loaded potato soup cool completely before transferring to airtight glass containers—I swear by Pyrex with snap-on lids for easy reheating.
Store in the fridge at 40°F or below for up to 5 days, but honestly, it tastes even better the next day as the flavors meld together. The roux keeps it thick and creamy, so no extra thinning is needed when reheating.
Just give it a quick stir before serving. ❄️
Freezer Prep Tips
For long-term storage, portion the soup into quart-sized freezer bags or glass containers, leaving 1-inch headspace for expansion. Seal tightly to prevent freezer burn and label with the date—this soup stays delicious for 3 months.
I like to freeze it in individual portions so I can grab a bowl straight from the freezer for lazy mornings. The bacon and green onions can be added fresh when reheating to keep them crisp. 🥶
Stovetop Reheating
This is my go-to method because it preserves that velvety texture. Transfer the soup to a heavy-bottomed pot and heat over medium-low heat for 5-7 minutes, stirring occasionally. If it looks too thick, whisk in 2-3 tablespoons of milk or broth to loosen it up.
Taste and adjust seasonings—sometimes the cheese needs a pinch of salt after reheating. The key is patience: low heat prevents the cheese from separating or turning grainy. 🔥
Microwave Shortcut
For quick lunches, transfer a single serving to a microwave-safe bowl and cover loosely with a damp paper towel. Heat on medium power (70%) for 2-3 minutes, stir, then continue in 30-second intervals until steaming hot.
The damp towel prevents the soup from drying out. If it looks too thick, add a splash of milk—just enough to reach your desired consistency. This method takes about 5 minutes total. ⏰
Slow Cooker Revival
If you made a big batch, the slow cooker is a game-changer. Pour the soup into the slow cooker on low heat for 1-2 hours, stirring every 30 minutes to prevent sticking. This method is perfect for keeping a pot ready for guests or busy weeknights.
The slow cooking ensures even heating without risking the cheese separating. Just give it a final stir before serving and top with fresh bacon bits. 💫
Garnish Refresh
After reheating, always add the bacon bits and green onions fresh—they add texture and brightness that reheating can't replicate. For extra indulgence, sprinkle a pinch of smoked paprika or cayenne on top to wake up the flavors.
A dollop of sour cream or a swirl of chive cream (mix sour cream with chopped chives) takes it to the next level. Trust me, your taste buds will thank you. 🌟
Nutrition facts
Frequently asked questions
Why does Betty Crocker's loaded potato soup have that signature pull-apart texture?
The secret lies in the cheddar and cream cheese combination—the cheddar provides stretchy, melty strands while the cream cheese adds velvety richness. When stirred together at low heat, they create those irresistible cheesy pockets that make every bite satisfying.
Can I make this soup without a roux?
You can try, but the roux is what prevents the soup from turning watery. For a quick alternative, whisk 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into the simmering potatoes 5 minutes before they're done. This will thicken the soup similarly, though the texture won't be quite as rich.
What's the best way to reheat this soup without making it grainy?
Always reheat over low heat—never microwave on high. For stovetop, use medium-low heat and stir frequently. If it looks too thick, whisk in 1-2 tablespoons milk or broth. The key is patience: rushing causes the cheese to separate. For microwave reheating, use 50% power in 30-second intervals, stirring between each.
How can I make this soup vegetarian?
Replace the chicken broth with vegetable broth and swap the bacon bits for crispy fried onions or smoked paprika. For extra protein, stir in ½ cup cooked lentils or chickpeas with the potatoes. The cheesy pull-apart texture will still shine through!
Can I use Yukon Gold potatoes instead of Russets?
Yukon Golds will give you a slightly creamier texture with more natural sweetness. Just be sure to cube them ½-inch smaller since they cook faster than Russets. The soup will still hold its shape beautifully—just watch the potatoes closely to avoid overcooking.