You know how much we love Disney Soups around here! And for a decadent comfort food, Chef Oscar’s Loaded Baked Potato Soup is a must when visiting Disneyland!
When between visits to Disneyland, this recipe will help curb the cravings! Let us know if you give it a try.
Loaded Baked Potato Soup
LOADED BAKED POTATO SOUP, Disneyland’s Carnation Cafe
Yield: 6 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, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
Method:
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 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.
Recipe Credit: DisneyParks Blog
Are you a Baked Potato Soup fan? Don’t forget to check out our Best Disney Soups post here!
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I’ve never tried this but my husband is a BIG soup guy so I might see if he wants to try this recipe out.. thanks!!
Marci — Awesome! Let me know how it turns out!
Wow, that sounds good! Mmmmmm….bacon.
4 cups of cream and a pound of bacon! Yikes!
Made this for a St Pattys Day party and it was a HUGE hit. I’m a big fan of this soup at Dland and it came close in taste. But the magic of Dland just makes it taste better there IMHO. Don’t get me wrong, it was really good! And very rich. It’s sort of time consuming but the end result is worth it. Tastes best on a cold, raining night. 🙂
Made this and it was fantastic. I used half and half instead of whipping cream and it was every bit as delicious.
Yummy.
This recipe is one of my very favorites! Made it in the crockpot tonight and it turned out just as great! Delicious!!
I’m certainly going to try this I love Oscar’s food. Oscar is great, every time we go to Disneyland we go to Carnation Cafe and he always remembers us (we go alot lol). My daughter even took a picture with him and the next time that we went we brought it to him because he was going to “retire”.
I am going to make this tonight. It is cold here today and I am really wanting soup. I made the soup at AKL and it was good. I believe that the Disney magic makes everything tast better at Disney!!!!
I just made a double batch of this soup and it is outstanding! Rave reviews from everyone! Thank you for sharing it!
Ohhhhh man SO GOOD! Made this once last week and now I’m getting the ingredients again so I can make it next week too!!!!
This recipe is wonderful. I chop up portebella mushrooms and sautee them with the onions and it makes a great addition to this recipe.
This is the second time I’ve made this and it’s always a hit!
Can I substitute the flour with cornstarch. I have Celtics disease & can’t consume gluten (flour, wheat etc)
pmo – use a rice flour or similar non-gluten flour and it should work as well.
I wonder if there is a missing an ingredient – other recipes have you whisk the flour into melted butter before adding the potatoes. At the point the potatoes go in per this recipe, there is nothing to whisk the flour into…very low moisture at that point.
Any thoughts on this dilemma?
michele-I think to make the roux here, you are substituting bacon fat that you used to sautee onions for the usual butter. If there isn’t at least 1/4 of bacon fat though(roux should be 1:1 ratio of fat to flour), you can definite make up the difference with butter.
Delicious!!!!! Best potato soup I’ve ever made. Followed recipe to the T. Perfect for a cold wet day. Really good with some ciabatta garlic toast 😊
Wow! This was delicious but a labor of love! I used an immersion blender and got it mostly smooth with a little bit of texture left. Very good!