Disneyland’s Loaded Potato Soup Recipe

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My family LOVES Disneyland. It is seriously my mom's favorite place on earth! Growing up, we made a trip to California about every other year to visit that magical place.
One of our favorite places to eat at Disneyland was right next to the Pirates of the Caribbean ride- they served amazing soups inside homemade bread bowls . . . it is seriously divine. I was looking at Disneyland online the other day (because I really want to take my kids there . . . someday . . . -sigh-) and came across this recipe for their soup! I made it the next day and it was amazing! It was almost as good as eating it right there in the Magic Kingdom! Almost . . .

Loaded Baked Potato Soup
Adapted from: Disney Parks

Makes 8 servings

Ingredients:
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, diced
4 medium red potatoes, diced*
1/4 cup flour
2 cups chicken stock (broth works fine too)
Salt and pepper, to taste
4 cups heavy whipping cream
1 (15 oz) can corn, drained (optional, I just added it because it sounded good!)
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

Directions:

  1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
  2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
  3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
  4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream (and can of corn if you want it) and simmer for 5 minutes.
  5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
  6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

*I really think that this would still taste amazing even if you used only one kind of potato. I just happened to have both kinds on hand, so that's how I made it . . . but I really don't know if it would taste that much different.

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    • Camille says:

      I really think that it would be fine to use one kind of potato. I actually had both kinds in my pantry so I used both, but I don’t think you would taste a difference. :)

  1. So funny … this very recipe (a la Pinterest!) was already on my weekly menu board for this week! Now I REALLY can’t wait to make it!!! :-)
    And I’m about the biggest Disneyland fanatic on earth. :-)

  2. Christy says:

    Thanks for the recipe. I have had potato soup in the back of my mind for the past couple of weeks, so I will have put this on the menu for the coming week.

  3. evadiva23 says:

    I messed up :-(

    I got distracted by my kids and accidentally added the cream before the potato was fully cooked. Is cooking the potatoes in the cream going to ruin it?

  4. Ashley says:

    Sounds yummy! I’ve made potato soup with a bag of frozen hashbrown potatoes and it turned out delicious. It saves a lot of time cleaning and cutting the potatoes. And being on the east coast, I love Disney World! There’s a place near the haunted mansion that has absolutely amazing new england clam chowder in bread bowls. Maybe it’s the same vendor?

  5. bitsybet says:

    I just made my first pot. It was terrific! I did make a few minor changes. Let’s say that I made it a bit healthier–less bacon and half 2% milk and half half and half. I did combine the flour with the chicken broth before pouring it over the potato mixture. I let it simmer for about 20 minutes after adding all the ingredients. It was thick and delicious. I posted a picture on my Facebook wall of how it looked in the soup mug with the cheddar and bacon garnish.

  6. Laura says:

    I would love to try this — but I have a poultry allergy. Is there a good substitute (vegetarian or otherwise) for chicken stock or chicken broth?

  7. Blythe says:

    I’ve made this several times (YUM!), but it’s been a while and I can’t remember what I did about the broth issue–2 cups of broth are not enough. I poured in the entire box of broth (4 cups), and it doesn’t even cover the potatoes to cook them. What am I missing??

  8. Jill says:

    Can corn starch be used in place of flour? I’m new to gluten free cooking, and I’m bummed I didn’t make it before going GF!

    • Cyd says:

      The flour is mainly used as a thickener. We have only used flour in this recipe, not corn starch. You could try it but we are not sure how much corn starch you would need to add.

  9. Rachel says:

    This is from the Carnation Cafe on Main Street USA (I’m obsessed with all things Disney!). I’ve made this recipe many, many times and it’s amazing. I’ve also had the real version which is incredible. Disney does it well

    • Cyd says:

      We have never made this and then put it in the freezer. The potatoes may discolor just slightly, but it should freeze ok. Not quite sure how well cream freezes.

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