Disneyland’s Loaded Potato Soup Recipe
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Loaded Baked Potato Soup
Adapted from: Disney Parks
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:
- In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
- 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.
- 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.
- 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.
- Adjust thickness by adding water or stock. Soup should have a creamy consistency.
- Season to taste, and garnish with toppings.
*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.
does using 2 kinds of potatoes really make a difference or do you think using one or the other would be ok?
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.
I love Disneyland! This looks so yummy!
We LOVE Disneyland too! This soup looks absolutely delicious!!
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.
I can just imagine the smell! I need to go there and soon!!!! I guess the soup will have to do until I can really go there! Thanks for posting Camille!
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.
This looks so good! And perfect because we just received 100 lbs of potatoes and I need some good recipes. Thanks for sharing!
I made this tonight for my family’s dinner, and we loved it! It is now an official “keeper” recipe at our house! Thank you for sharing!
Anything from Disney is gonna be awesome!
This looks so good! I can’t have wheat so I’m going to try to make it without the flour.
Ohhh wow! I have totally had this soup. It is amazing! Man, coming to your blog is dangerous! My mouth is always watering!
This is a must-try!
This is so great for when I need a Disneyland fix. I just pinned this, thanks! I am a new Fb fan visiting from Tatertots and Jello. Vicky from Mess For Less
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?
What could I use in place of the heavy whipping cream?
Maybe half and half? It might not be as creamy, but it would probably still be good!
I used 2 cups of 2% milk and 2 cups of half and half. It was very good–not watery at all.
This is absolutely the BEST soup that I’ve ever had!!
This is absolutely the BEST soup that I’ve ever had!!
I made this on Saturday with half & half because I didn’t have any heavy cream and it was delicious but very very rich. Thanks for sharing.
I make soup just like this, except I use sour cream instead of heavy whipping cream.
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?
Approximately how many servings does this make? Looks delicious!
This recipe makes about 6 servings. -The Six Sisters
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.