You have just found the best soup recipe, our copycat Disneyland’s loaded potato soup recipe. It is seriously one of my favorite family dinner recipes to make.
It is wonderfully creamy, filled with the nice tender potatoes and topped with chunks of bacon, cheese and whatever other toppings you might enjoy. I will make this recipe in batches and freeze some of it so I can just pull it out when we have a cold week coming up.
Soup is a favorite meal of mine to serve during the winter, and baked potato soup is on the top of the list. It is an easy recipe to follow and everyone that has had this soup recipe enjoys it. Even our pickiest eater.
This is also a great soup to serve with our easy homemade french bread, since it is a perfect soup for dipping. Plus, add either a nice apple cranberry walnut green chopped salad or winter fruit salad and you have the perfect winter meal to serve your family.
Ingredients You’ll Need For Our Disneyland’s Loaded Potato Soup Recipe:
- Bacon, roughly chopped
- Yellow onion diced
- Carrot peeled and diced
- Diced celery
- Russet potatoes diced
- Red potatoes diced
- Chicken stock (or broth)
- Heavy cream
- Corn (this is optional)
- Garnishes: chives, bacon bits, sour cream, shredded cheddar or Monterey jack cheese
How To Make Our Disneyland’s Loaded Potato Soup Recipe:
Begin by getting out your 6 or 8 quart stockpot and fry your bacon over medium heat until it is nice and crispy.
Then remove the bacon and place it on paper towels to drain the grease.
Do not drain the grease from the pot!
In the bacon grease cook the onions, carrots, and celery until the onions are tender and translucent.
Then add in the diced russet and red potatoes and cook the mixture for another 4 minutes while stirring the vegetables occasionally.
Now turn down the heat to low heat and add in the flour, making sure to stir the mixture constantly until the flour is cooked and the consistency in the pan has begun to thicken up. This will take about 5-7 minutes.
Once the base has slightly thickened, pour in the chicken stock and drop in half of the crispy bacon.
Sprinkle in a little salt and pepper, give everything a good stir and then turn the heat up to medium high heat and bring the soup to a simmer and let it cook for about 25 minutes or until the potatoes are tender.
Once the potatoes have become soft, mash some of the potatoes (not all of them) to create a thicker, more creamy texture for the soup.
Now add in the whipping cream and the can of drained corn and let it all simmer together for another 5 minutes.
Now is when you can play with the consistency of the soup to make it less thick by adding either more stock or water a little at a time until you reach the thickness you prefer.
This soup should have a creamy consistency.
Then just season to taste with salt and pepper, and serve the potato soup with your desired toppings.
To Make This Disneyland’s Copycat Recipe You Will Need:
- Large stockpot (THIS one works perfectly for this recipe)
- Potato masher
- Liquid measuring cup
Chicken Stock Vs. Chicken Broth
Our baked potato soup recipe calls for chicken stock, however if you do not have any on hand, chicken broth will work too! Since both stock and broth essentially do the same thing they can be substituted for each other.
However, there is still a difference between the two. If you’re curious to know the difference, take a look at Taste of Home’s stock vs. broth guide to give you all the information you need. It really all comes down to the type of flavor you are looking for.
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Warm Up With Winter With More Delightful Soup Recipes
- Tomato Macaroni Soup Recipe
- Stuffed Pepper Soup Recipe
- Creamy Chicken and Wild Rice Soup Recipe
- Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe
- Slow Cooker Creamy Chicken Noodle Soup Recipe
- Cheesy Ham and Potato Soup
- Instant Pot Wild Rice Soup
- Instant Pot Potato Soup
Disneyland’s Loaded Potato Soup Recipe
- 1 pound bacon roughly chopped
- 1 medium yellow onion diced
- 1 large carrot peeled and diced
- ¾ cup diced celery
- 4 large russet potatoes diced
- 4 medium red potatoes diced
- ¼ cup flour
- 2 cups chicken stock (broth works fine too)
- salt and pepper to taste
- 4 cups heavy cream
- 1 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
- 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.
- Large Stockpot
- potato masher
- Liquid Measuring Cup
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.