Soups & Stews
Betty Crocker’s cream of potato soup recipe delivers that velvety, lump-free perfection we all crave—just like Grandma used to make. The secret lies in blending the soup properly and simmering it just long enough to develop that rich, creamy texture without breaking.
I’ve tested countless variations, and this method guarantees a smooth, comforting bowl every time, whether you’re using fresh potatoes or instant flakes for a shortcut.
This classic recipe balances simplicity with professional results—no fancy techniques required. You’ll start by boiling potatoes until tender, then blending them with broth and cream until silky smooth. The key is simmering the soup gently to let flavors meld while maintaining that silky, restaurant-quality consistency.
Optional additions like bacon bits or fresh herbs can elevate it further, but the base recipe stands strong on its own.
What makes this version special is its foolproof approach to avoiding lumps, a common frustration with homemade cream soups. With just 20 minutes of active prep and 30 minutes of simmering, you’ll have a pot of creamy, comforting soup ready to serve.
The result? A velvety, golden-hued soup that’s perfect for chilly evenings or as a cozy starter for dinner.
Serve it with crusty bread for dipping or alongside a hearty sandwich—this soup is versatile enough for any meal. Whether you’re making it from scratch or using a few shortcuts, the outcome is always smooth, satisfying, and worth the effort. Let’s get started!
Ingredients for betty crocker cream of potato soup
Potatoes, broth, cream—just three staples for velvety perfection. No lumps, no fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Potatoes 🥔 | 2 lbs | Russet or Yukon Gold preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for best texture |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Butter 🧈 | 2 tbsp | Unsalted preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Crusty Bread 🍞 | 1 package | For serving, optional |
| Bacon Bits 🥓 | ¼ cup | For garnish, optional |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The potatoes are non-negotiable here. Russets or Yukon Golds work best—their starch content gives that classic creaminess. Whole Foods or your local grocery store’s organic section usually carries the best. If you’re in a pinch, instant potato flakes (like Bob Evans) save time but lack that homemade texture. The chicken broth? Low-sodium is key—you’ll be adding plenty of salt later. For the onion, grab a medium one (about 6 oz) and dice it fine—you want it to disappear into the soup. The garlic? Fresh, not jarred—jarred tastes like sawdust in comparison.
No heavy cream? Half-and-half or whole milk works in a bind, but the soup will be lighter. Short on butter? Olive oil or margarine are fine, but butter’s flavor can’t be beat. The flour is just for thickening—if you’re gluten-free, cornstarch at half the amount does the trick. Bacon bits optional but worth it—Trader Joe’s has the best pre-cooked ones for topping. Fresh parsley? Dried works at one-third the amount, but fresh is brighter. The soup reheats beautifully, so double the batch if you’re feeding a crowd.
This soup keeps for 5 days in the fridge—taste only improves after the first day. Freezes for 3 months if you want to prep ahead. I always make a double batch and freeze half. For serving, crusty bread is a must—that sourdough from Whole Foods with a thick crust is perfect. Garnish with parsley and bacon bits right before serving so they stay crisp. Leftovers? Just reheat with a splash of milk or broth to restore creaminess.
Why You'll Love This Recipe
- Here’s what sold me: that perfect balance of rich and light. The heavy cream makes it decadent, but the milk keeps it from feeling too heavy. Honestly, I’ve tried lighter versions, but this one? It’s the kind of soup that feels like a hug—warm, comforting, and just sweet enough from the potatoes to make every spoonful satisfying.
- I’ll be real: this recipe doesn’t break the bank. Yellow potatoes and onions are cheap staples, and a box of chicken broth stretches far. The heavy cream and milk might seem like splurges, but a little goes a long way, and the result feels like a fancy dinner—without the fancy price tag. Plus, it’s the kind of dish that makes basic ingredients feel special.
Step-by-step instructions for betty Crocker cream of potato soup
Here's how to make velvety potato soup that's silky smooth and completely lump-free every time.
Prep and Cook the Potatoes
Peel and dice the 2 lbs of yellow potatoes into even ½-inch cubes. I use a mandoline for consistency, but a sharp chef's knife works too. Place them in a large pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then immediately reduce to medium-high and cook for 12-15 minutes until fork-tender.
Drain the potatoes thoroughly and return them to the pot. This step is crucial because any excess moisture will dilute your soup later. While they're still warm, mash them lightly with a potato masher until they're broken down but still slightly chunky—you want some texture in your soup. Set aside while you prepare the base.
Build the Soup Base
In a large Dutch oven, melt the 2 tbsp of butter over medium heat. Add the diced 1 whole yellow onion and cook for 5-6 minutes until softened and translucent. Stir in the minced 2 cloves of garlic and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Sprinkle the 2 tbsp of all-purpose flour over the onions and stir constantly for 1-2 minutes until it forms a smooth paste and turns golden brown. This roux is what will create that signature creamy texture. Slowly whisk in the 4 cups of chicken broth, 1 cup of heavy cream, and 0.5 cup of milk, stirring constantly to prevent lumps from forming.
Combine and Simmer
Add the mashed potatoes to the pot and stir gently to combine. Bring the mixture to a gentle simmer over medium-low heat. Let it cook uncovered for 10-12 minutes, stirring occasionally, until it thickens to your desired consistency. The soup should coat the back of a spoon but still be pourable.
Season with the 1 tsp of salt and 0.5 tsp of black pepper. Taste and adjust the seasoning—you might need a bit more salt since we used low-sodium broth. I like to add a pinch more black pepper at this stage for extra depth of flavor. The soup should be rich but not overly heavy.
Finish and Garnish
Remove the soup from heat and let it sit for 5 minutes to allow the flavors to meld. If you prefer an even smoother texture, use an immersion blender to blend about half of the soup until completely smooth, then stir it back in. This creates a beautiful marbled effect without losing all the potato texture.
Ladle the soup into bowls and garnish with the 0.25 cup of bacon bits and 0.25 cup of chopped fresh parsley. Serve immediately with warm 1 package of crusty bread on the side. The contrast of the crispy bread with the velvety soup is what makes this dish truly special.
Pro Tips For Making Betty Crocker Cream Of Potato Soup
- Boil Potatoes Whole: Peel and drop whole potatoes into the broth—no chopping. They’ll soften faster and blend smoother than pre-cut pieces, and you’ll avoid the gummy texture that comes from over-handling. I learned this the hard way after mashing potatoes into mush before they even hit the pot.
- Sweat Onion Low: Cook the onion in butter over medium-low heat until it’s translucent but not browned—about 8-10 minutes. Rushing this step makes the soup taste raw and bitter, and it’s the one thing that’ll ruin the creamy finish. (Yes, even if you’re impatient like me.)
- Temper the Cream: Warm the heavy cream and milk together in a separate saucepan until steaming (not boiling) before stirring it into the hot soup. Dumping cold cream into piping-hot broth will curdle it faster than you can say “disaster.” This isn’t the prettiest method, but it’s the tastiest.
- Strain the Broth: Pour the cooked potatoes and broth through a fine-mesh sieve before blending to remove skin bits and onion scraps. Skipping this step turns your smooth soup into a textural minefield, and no one wants to chew mystery bits in their cream of potato. (Your future self will thank you.)
Storing and reheating this dish
Refrigerator Storage
Store your cream of potato soup in an airtight container with a lid, allowing it to cool completely first. I recommend using glass Pyrex containers—they preserve flavor better than plastic.
Keep it refrigerated at 40°F or below for up to 5 days, though I find the texture improves after 24 hours as flavors meld. Always leave about ½ inch of headspace to prevent condensation from diluting the soup. 🥣
Freezer Prep Tips
For long-term storage, portion the soup into freezer-safe containers or heavy-duty ziplock bags, leaving 1-inch headspace for expansion. Label with the date—this soup freezes beautifully for 3 months without texture loss.
To reheat, thaw overnight in the fridge before warming, or use the microwave defrost setting for quick prep. I swear by quart-sized mason jars for easy reheating and serving. ❄️
Stovetop Reheating
My preferred method is stovetop reheating—it restores that velvety texture perfectly. Transfer soup to a pot over medium-low heat, stirring occasionally. Add 2-3 tbsp milk or broth if it thickens too much.
Heat until steaming (165°F internal temp), about 8-10 minutes. Taste and adjust seasoning—soup often needs a pinch more salt after reheating. 🔥
Microwave Shortcut
For quick reheating, use microwave-safe bowls and cover loosely with a damp paper towel. Heat on 50% power for 3-4 minutes, stirring halfway. If the soup looks too thick, add 1 tbsp milk or broth and microwave for 30 more seconds.
Avoid high power—it can break the cream's emulsion and make the soup grainy. 💡
Reviving Leftovers
If your soup separates after reheating, whisk in 1 tbsp cold butter or 2 tbsp heavy cream to restore creaminess. For extra richness, stir in 1 tbsp sour cream or 1 tsp Dijon mustard—both add depth without altering the texture.
I also keep a small jar of fresh parsley nearby to garnish reheated portions for that restaurant-worthy finish. ✨
Serving Warm
Serve reheated soup immediately with warm crusty bread or buttery crackers on the side. The contrast of crispy bread with velvety soup is what makes this dish irresistible. For extra flair, top with crispy bacon bits or chopped chives—they add texture and freshness.
Remember, the longer you let the soup sit after reheating, the more the flavors meld together. 🍽️
Nutrition facts
Frequently asked questions
Can I make this soup without fresh potatoes?
Yes! For a quick version, use 2 cups instant potato flakes (like Bob Evans) mixed with 1 cup hot broth instead of boiled potatoes. Stir them into the soup base during the simmering step. The texture will be smoother but slightly lighter. For extra richness, add 1 tbsp cornstarch to the roux to help thicken it properly.
Why did my soup turn out lumpy?
Lumps usually happen when the flour isn't fully dissolved in the roux or if you add cold ingredients too quickly. Always whisk constantly when adding liquids to the roux, and let the potatoes cool slightly before adding them to the pot. For extra smoothness, blend half the soup with an immersion blender after simmering.
How can I make this soup dairy-free?
Replace the heavy cream and milk with 1 cup full-fat coconut milk (for richness) and ½ cup unsweetened almond milk. Use 2 tbsp cornstarch instead of flour for thickening. The soup will have a slightly different flavor but still be creamy. For extra body, stir in 1 tbsp nutritional yeast after cooking.
Can I add other vegetables to this recipe?
Try adding 1 cup diced carrots or ½ cup celery with the onions for extra flavor. For heartier versions, stir in 1 cup chopped kale during the last 5 minutes of simmering. Just be mindful that adding too many vegetables may require adjusting the broth amount to maintain the right consistency.
Is this soup kid-friendly?
Yes, but with a few adjustments. Omit the garlic if your kids are sensitive to strong flavors. For extra appeal, blend the entire soup until completely smooth and serve with fun toppings like crushed potato chips or shredded cheddar. The creamy texture and mild flavors make it a hit with picky eaters.