Soups & Stews
This Betty Crocker cream of potato soup recipe delivers the same velvety smoothness you remember from childhood, using simple pantry staples and a foolproof technique. The secret lies in a proper roux—equal parts butter and flour cooked until golden—to create that signature thick, creamy texture without lumps.
I’ve tested this recipe countless times to ensure it’s both restaurant-quality and beginner-friendly, with no fancy equipment required.
The process is straightforward: sauté onions, add potatoes and broth, then simmer until tender before blending until silky. A splash of milk at the end enhances richness, while a sprinkle of sour cream or chives adds freshness.
The result is a comforting, velvety soup that tastes like a hug in a bowl—perfect for chilly evenings or quick weeknight dinners.
What sets this apart is the balance of creaminess and subtle potato flavor, achieved by controlling simmering time and avoiding over-blending. The roux ensures a smooth consistency, while optional garnishes let you customize it to your taste.
Whether you’re feeding a family or craving a solo bowl, this recipe delivers consistent, satisfying results every time.
Modern shortcuts like instant potatoes or pre-made broth won’t compromise quality, but for the most authentic taste, fresh potatoes and homemade roux make all the difference. Ready to recreate this classic? Let’s get started with the ingredients and step-by-step instructions.
Ingredients for betty crocker cream of potato soup
Pantry staples transform into velvety perfection with this classic Betty Crocker-inspired cream of potato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux development |
| All-Purpose Flour 🌾 | ½ cup | White flour for smooth texture |
| Yellow Onions 🧅 | 1 whole | Medium size, diced finely |
| Russet Potatoes 🥔 | 2 lb | Peeled, cubed evenly |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Sour Cream 🧀 | ¼ cup | Full-fat for garnish |
| Fresh Chives 🌿 | ⅛ cup | Chopped for garnish |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced for depth |
| Heavy Cream 🥛 | ¼ cup | Optional for extra richness |
The butter and flour combination forms the foundation of this soup's signature texture. Use European-style butter (like Plugrá) for higher fat content, which creates a more stable roux. Flour quality matters here—King Arthur or Bob's Red Mill all-purpose flour yields the smoothest results. The onions should be finely diced to dissolve completely during cooking, preventing any graininess in the finished soup. For the potatoes, Russets are ideal due to their high starch content, but Yukon Golds work beautifully if you prefer a slightly creamier texture. Most grocery stores carry these staples, but specialty baking sections often have higher-quality flour options worth the investment for restaurant-quality results.
No low-sodium broth? Regular chicken broth with reduced salt works perfectly—simply omit the added salt in the recipe. Fresh chives are ideal for garnish, but dried chives or parsley can substitute at one-third the amount. The heavy cream is optional but recommended for that extra-luxurious finish; half-and-half or whole milk can replace it if you prefer a lighter texture. For a dairy-free version, coconut milk works surprisingly well, though the flavor profile shifts slightly. The garlic cloves can be pre-minced from a jar if short on time, though freshly minced adds more depth. If you're using instant potatoes, reduce the broth by 1 cup to maintain proper consistency.
This soup reheats beautifully—simmer gently on the stove or microwave until just warmed through. Store in airtight containers for up to 5 days in the refrigerator, or freeze for up to 3 months for quick weeknight meals. The roux-based texture holds up exceptionally well to freezing, making this a perfect make-ahead dish. For serving, ladle into bowls and top with a dollop of sour cream and fresh chives. The flavors actually improve after refrigeration as the ingredients meld together, so leftovers often taste even better the next day.
Why You'll Love This Recipe
- Foolproof Roux Magic: I swear by that butter-and-flour roux—it’s the secret weapon here. Just melt the butter, whisk in the flour, and let it cook until it smells like heaven. No fancy techniques, just pure, velvety goodness building the base.
- Onion-Potato Love: Those caramelized onions and tender potatoes? They’re the heart of this soup. The onions add sweetness that balances the earthy potatoes, and the broth ties it all together like a warm hug in a bowl.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to think. Toss in the pre-diced potatoes (or even frozen), simmer, and boom—dinner’s ready. Even my picky husband doesn’t complain.
- Budget-Friendly Feast: A single onion, a few potatoes, and a can of broth stretch into six bowls. Leftovers reheat like a dream, and the cost? Less than takeout. Honestly, it’s the kind of recipe that makes me feel smart.
Step-by-step instructions for cream of potato soup
A rich, velvety soup begins with precise technique and patience—this method delivers restaurant-quality results using only pantry staples.
Develop the Roux for Smooth Texture
Melt the 0.5 cup unsalted butter in a large, heavy-bottomed pot over medium heat. Once fully melted and foaming subsides, reduce heat to medium-low and gradually whisk in the 0.5 cup all-purpose flour. This creates a roux—the foundation of your soup's velvety consistency.
Cook the roux for 3-4 minutes, stirring constantly, until it turns a pale golden color. You'll notice the raw flour taste disappear as it transforms into a paste-like texture. This step is critical—overcooking will impart a bitter flavor, while undercooking leaves a gritty finish. The roux should coat the back of a spoon smoothly without graininess.
Sauté Aromatics and Build Flavor Base
Add the finely diced yellow onion and minced garlic cloves to the roux, stirring to coat evenly. Cook for 4-5 minutes over medium heat until the onions soften and become translucent. This step develops the soup's depth of flavor through the Maillard reaction.
I like to press down gently on the onions with a wooden spoon during the first minute—this prevents them from browning too quickly while ensuring even cooking. The garlic should infuse its aroma without burning. You'll know it's ready when the onions release their sweetness and the garlic becomes fragrant but not crispy.
Incorporate Potatoes and Broth
Add the 2 lb peeled, evenly cubed russet potatoes to the pot, stirring to coat them completely in the roux. Pour in the 4 cups chicken broth and bring the mixture to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
During this time, the potatoes should soften completely and break down into the broth, creating a thick, creamy base. You'll notice the soup gradually thicken as the starches release. If it becomes too thick before the potatoes are tender, whisk in 2-3 tablespoons of broth to maintain proper consistency. The potatoes should be fork-tender with no resistance when pierced.
Finish with Dairy for Creaminess
Remove the pot from heat and stir in the 1 cup whole milk and 0.25 cup heavy cream. These dairy components elevate the soup's richness and smooth texture. Season generously with 1.5 teaspoons salt and 0.5 teaspoon freshly ground black pepper, adjusting to taste.
For extra depth, I like to add a splash of sour cream at this stage—just 1 tablespoon stirred in gently. This creates a subtle tang that balances the soup's creaminess. Return the soup to low heat for 2-3 minutes to ensure all ingredients are fully incorporated and heated through. The soup should coat the back of a spoon with a luxurious, velvety texture.
Garnish and Serve Immediately
Ladle the soup into bowls and garnish with 0.125 cup chopped fresh chives for a pop of color and freshness. The chives should be finely chopped to maintain the soup's elegant presentation. Serve immediately while hot, as the texture will begin to thicken as it cools.
This soup holds well for 3-4 days in the refrigerator, but I recommend reheating it gently on the stovetop with a splash of broth or milk to restore its creamy consistency. The key to perfect cream of potato soup lies in the roux development and proper timing—rush these steps, and you'll compromise the texture and flavor you've worked so hard to achieve.
Pro Tips For Making Betty Crocker Cream Of Potato Soup
- Melt Butter Slowly: If you dump cold butter into the pot and crank the heat, you’ll end up with a greasy mess instead of a smooth roux. Warm the butter over medium-low first—just until it stops looking like a block of ice—before adding the flour. This keeps the onions from burning while you build that creamy base.
- Dice Potatoes Evenly: I used to toss in potatoes of all sizes, and half would turn to mush while the others stayed rock-hard. Cut them into ½-inch cubes—small enough to soften quickly but big enough to hold shape. No one wants soup where you’re picking out chunks of potato.
- Deglaze with Broth: After browning the onions, don’t just add flour and water like the recipe might suggest. Splash in a little warm broth first—just enough to loosen the fond stuck to the bottom. It cuts the flour’s raw taste and makes the soup richer without extra effort.
- Simmer, Don’t Boil: Once everything’s combined, let it bubble gently for 10 minutes instead of racing to a full boil. Boiling turns the soup gluey and breaks down the potatoes into a sad, watery paste. Low and steady keeps the texture velvety—exactly what cream of potato soup should be.
Perfect pairings for these flavors
Classic Bread Pairing
Nothing complements this creamy soup like a slice of crusty sourdough bread or a warm baguette. The bread's slightly tangy flavor and sturdy texture soak up the rich broth beautifully.
I like to toast slices in a Nordic Ware bread toaster until golden and crisp, then serve them on the side. For extra indulgence, spread each slice with garlic butter made from 2 tbsp softened butter and 1 minced garlic clove. 🥖
Cheesy Additions
Enhance the soup's creaminess with a sprinkle of sharp cheddar or Gruyère on top. I recommend 1-2 tablespoons of freshly grated cheese per bowl, allowing it to melt slightly from the soup's heat.
For a vegan option, use nutritional yeast—it provides a cheesy flavor without dairy. The cheese adds a delightful contrast to the soup's smooth texture and rounds out the flavors beautifully.
Crunchy Toppings
Add texture with crispy fried onions or toasted breadcrumbs. For fried onions, cook ¼ cup thinly sliced yellow onions in 2 tbsp butter over medium heat for 8-10 minutes until golden brown.
For breadcrumbs, toast ¼ cup panko in a dry skillet over medium heat for 3-4 minutes until golden. Both toppings add a satisfying crunch that balances the soup's velvety richness.
Beverage Pairings
A light white wine like Sauvignon Blanc or Chardonnay pairs beautifully with this soup. The crisp acidity cuts through the creaminess, cleansing your palate between bites. For non-alcoholic options, sparkling apple cider or iced herbal tea (like mint or chamomile) provide refreshing contrast.
I also love a warm cup of chai tea—the spiced notes complement the soup's savory flavors wonderfully.
Side Dish Ideas
Serve this soup alongside a simple mixed greens salad with a light vinaigrette. Toss 4 cups baby spinach with 1 tbsp olive oil, 1 tbsp balsamic vinegar, and a pinch of salt.
Alternatively, roasted Brussels sprouts with 1 tbsp maple syrup and ½ tsp smoked paprika add a touch of sweetness and smokiness that pairs perfectly with the soup's creamy profile. 🥗
Sweet Contrast
Balance the savory soup with a dolce finish like honey-glazed apples or cinnamon-dusted fruit. Slice 2 apples thinly and toss with 1 tbsp honey and ½ tsp cinnamon, then warm in a pan for 3-4 minutes.
The sweetness contrasts beautifully with the soup's richness, creating a harmonious meal. For a quicker option, serve with vanilla ice cream on the side for a comforting dessert-like experience.
Nutrition facts
Frequently asked questions
Can I make this soup without a roux?
The roux creates that signature velvety texture, but you can substitute it with 2 tablespoons cornstarch or flour mixed with ¼ cup cold water (a slurry). Stir it into the simmering potatoes and broth, then cook for 5 minutes until thickened. The result will be smoother but slightly less rich. For dairy-free versions, use ½ cup coconut milk instead of regular milk.
How do I fix a soup that's too thick or too thin?
For too thick soup, whisk in 2-3 tablespoons warm broth or milk until smooth. For too thin soup, simmer uncovered for 5-10 minutes to reduce, or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water. If lumps form, blend briefly with an immersion blender. The ideal consistency should coat the back of a spoon but still be pourable.
Can I use instant potatoes to speed up cooking?
Yes! Replace the 2 lb fresh potatoes with 2 cups instant potatoes (like Idahoan brand) and add them directly to the broth after the roux and onions. Simmer for just 5 minutes instead of 20-25 minutes. The texture will be slightly different but still creamy. For best results, use low-sodium broth to avoid excess saltiness.
Why did my soup turn out grainy?
Graininess usually means the potatoes weren't fully cooked or the roux wasn't developed properly. Always simmer until potatoes are fork-tender (no resistance). For extra smoothness, blend with an immersion blender after removing from heat. If using flour, ensure it's lump-free when whisked into the butter. For a quick fix, stir in 1 tablespoon sour cream to refine the texture.
Is this soup freezer-friendly?
Let the soup cool completely, then transfer to airtight containers or freezer bags. It keeps for up to 3 months. Thaw overnight in the fridge, then reheat on the stove with a splash of milk or broth to restore creaminess. Avoid microwaving directly from frozen—this can make the texture watery. For best results, reheat gently on low heat, stirring frequently.