Loaded Baked Potato Soup with Crostini is pure comfort in a bowl—rich, creamy, and packed with all the flavors you love from a classic loaded baked potato. This is the kind of soup that feels like a warm hug on a cold day, perfect for cozy dinners, family gatherings, or anytime you’re craving something hearty and satisfying.
What makes this soup special is its balance. The potatoes create a velvety base, while bacon, cheese, and sour cream add depth and indulgence. Finished with crisp crostini on top, each spoonful has a mix of creamy, savory, and crunchy that keeps you coming back for more.
Yield and Timing
This recipe serves 4 to 6 people.
Preparation takes about 15 minutes, with 30 minutes of cooking time.
Ingredients
You’ll need 4 large russet potatoes, peeled and diced, which give the soup its classic texture. Use 4 tablespoons butter and 1 small onion, finely chopped, to build the flavor base.
For richness, add 3 tablespoons all-purpose flour, 4 cups chicken broth, and 2 cups whole milk or half-and-half.
The “loaded” toppings include 1½ cups shredded cheddar cheese, ½ cup sour cream, and 6 slices bacon, cooked and crumbled. Season with salt and freshly ground black pepper, to taste.
For the crostini, use 1 baguette, sliced, olive oil, and a pinch of salt.
Preparation
Start by preparing the crostini. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and sprinkle with a little salt. Bake for 8–10 minutes, turning once, until golden and crisp. Set aside.
In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Sprinkle in the flour and stir constantly for 1–2 minutes to form a light roux.
Gradually whisk in the chicken broth, followed by the milk. Add the diced potatoes and bring the mixture to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are very tender.
Using a potato masher or immersion blender, lightly mash some of the potatoes to thicken the soup while leaving a few chunks for texture. Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth. Add the sour cream and most of the crumbled bacon, reserving a little for garnish. Season with salt and pepper to taste.
Serving Suggestions
Ladle the soup into bowls and top with extra cheddar cheese, reserved bacon, and chopped green onions if desired. Serve hot with the crostini tucked into the soup or crumbled over the top for crunch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often. Add a splash of milk if the soup thickens too much.
A Cozy Classic Everyone Loves
Loaded Baked Potato Soup with Crostini is one of those recipes that never disappoints. It’s hearty, familiar, and endlessly comforting—perfect for weeknights, weekends, or whenever you need a bowl of something warm and satisfying.
Enjoy !!!!
