The Carnation Café at Disneyland is such a quintessentially Disney experience — you’re dining right on Main Street, USA and the old-world hometown charm oozes from every corner just like the melty cheese oozes from this dish. Rich and hearty, the Loaded Baked Potato Soup is a Disneyland classic.

Recipe makes 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, reserved chopped bacon, 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 with slotted spoon and drain on paper towels (reserve half for garnish). In the 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.

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