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Disneyland's Loaded Baked Potato Soup

Lyndsay is a huge fan of all things Disney, and she enjoys finding ways to incorporate its magic in everything from crafts to recipes.

Disneyland's loaded baked potato soup topped with bacon and cheddar cheese. For more garnish ideas, scroll down!

Disneyland's loaded baked potato soup topped with bacon and cheddar cheese. For more garnish ideas, scroll down!

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When the weather cools down in the fall and winter, I love to eat soup! My favorite types that I normally gravitate towards are chowders and thicker soups. There is just something magical about a good cup of soup in the cooler weather with a nice crisp autumn breeze.

As it turns out, Disneyland has lots of great soups and chowders offered throughout both parks and Downtown Disney. Some fan favorites include gumbo, clam chowder, broccoli cheddar, and loaded baked potato soup. My two personal favorites are the broccoli cheddar and loaded baked potato. These are the two I mostly get in the park, and of course they come in a delicious bread bowl.

If you love Disneyland's soups but are not able to go when you want or don't want to pay the price (it can sometimes be expensive for very little soup), I have tracked down their recipe for loaded baked potato soup. Enjoy!

All the ingredients needed to make loaded baked potato soup: carrots, celery, potatoes, heavy cream, onion, flour, bacon, and chicken broth. This does not include garnishes.

All the ingredients needed to make loaded baked potato soup: carrots, celery, potatoes, heavy cream, onion, flour, bacon, and chicken broth. This does not include garnishes.

Prep timeCook timeReady inYields

45 min

45 min

1 hour 30 min

Serves 6

Ingredients

For the soup:

  • 1 pound bacon, roughly chopped
  • 1 medium yellow onion, diced
  • 1 large carrot, peeled and diced
  • 3/4 cup celery, diced
  • 4 large russet potatoes, diced
  • 1/4 cup flour
  • 2 cups chicken or vegetable stock
  • 4 cups heavy whipping cream
  • Salt and pepper, to taste

Optional garnishes:

  • Chopped chives
  • Green onions
  • Bacon bits
  • Sour cream
  • Shredded cheddar cheese
  • Monterey jack cheese
  • Paprika

Note about the potatoes: Instead of Russet potatoes I used yellow potatoes. I did this because yellow potatoes, or Yukon potatoes, have less starch than russet potatoes when they break down while being digested. This is a personal choice; either type will work in this recipe.

Instructions

  1. In a 6- to 8-quart stockpot over medium heat, fry the bacon until crisp.
  2. Remove bacon and drain on paper towels, reserving half for garnish. In the bacon fat cook onions, carrots, and celery until the onions are translucent. Add potatoes, mix, and cook for 4 minutes, stirring occasionally.
  3. Stir in the flour and mix 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 to taste.
  4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Stir occasionally. Mash some of the potatoes for a thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
  5. Adjust the thickness of the soup by adding water or stock (for thiner soup). The soup should have a creamy consistency.
  6. Season to taste and garnish with toppings of choice.
Left: Bacon frying in the stock pot. Right: Bacon draining on a paper towel on a plate. (Steps 1 and 2)

Left: Bacon frying in the stock pot. Right: Bacon draining on a paper towel on a plate. (Steps 1 and 2)

Left: Vegetables being sauteed in the stock pot. Center: Vegetables with the potatoes added and stirred. Right: All vegetables mixed with the flour for five minutes. (Steps 2 and 3)

Left: Vegetables being sauteed in the stock pot. Center: Vegetables with the potatoes added and stirred. Right: All vegetables mixed with the flour for five minutes. (Steps 2 and 3)

Recipe Tips

  • Soak the diced potatoes in cold water to prevent them from turning brown. Make sure you drain the water from the potatoes before you add them in the stock pot.
  • Freeze the bacon slightly to make it easier to chop.
  • To mash some of the potatoes, use a masher and lightly press down through the soup after the heavy cream is added. You can skip mashing the potatoes if that is what you prefer!
  • For a thicker soup, let it simmer longer after adding the heavy cream. About 5 more minutes.
  • You can serve this soup in a bread bowl to make it more authentic. This is how they serve inside the park!
The potatoes sitting in cold water. I had to use a few bowls because the water takes up some space.

The potatoes sitting in cold water. I had to use a few bowls because the water takes up some space.

Do You Have a Recipe Request?

Is there a Disneyland recipe you want to know how to make? If you have any favorite foods, drinks, or treats from Disneyland and you would like to have the recipe for, leave me a comment below requesting it. I will do my best to find it and get it posted. Bon appetit!

© 2013 Lyndsay Gamber

Comments

LH on February 01, 2017:

So it's not really baked at all, right?

Susan Deppner from Arkansas USA on September 11, 2014:

Mmm, this looks good and soup weather is upon us. Thanks for the recipe!

Liz Elias from Oakley, CA on December 17, 2013:

I haven't been to Disneyland since I took my kids back in about 1979! I didn't have soup there at that time.

However, this looks and sounds yummy, except as a vegetarian, I'd have to just garnish with imitation bacon chips when serving.

I do like soup..thick, hearty soups. I'm going to bookmark this for sure!

Voted up ++ starred and shared.

Ronald E Franklin from Mechanicsburg, PA on December 17, 2013:

Just looking at the soup picture makes me want to try this. And I'm sure fixing it at home is a lot cheaper than a ticket to Disneyland!

Carrie Lee Night from Northeast United States on October 20, 2013:

Thank you for writing and sharing this great recipe hub. I wonder if this is better than Chilies loaded baked potato soup? I may have to make this to find out :) Voted up and useful. Have a great week.

Lyndsay Gamber (author) from California on October 19, 2013:

Hello cat on a soapbox!

I hope you enjoy it as much as I did! Thank you so much! =)

Catherine Tally from Los Angeles on October 18, 2013:

I must try this! Like you, I love cooler weather and prefer the thicker, creamier soup varieties. Your recipe layout is both visually appealing and easy to follow- a very well-deserved HOTD! Thank you :)

Lyndsay Gamber (author) from California on October 15, 2013:

Hello SamitaJassi!

Thanks! I am glad you enjoyed it!

Lyndsay Gamber (author) from California on October 15, 2013:

Hi CrisSp!

Thank you so much!

CrisSp from Sky Is The Limit Adventure on October 15, 2013:

Look so delish! Awesome presentation. Bookmarking and pinning. Thank you.

As well, congrats on HOD!

Lyndsay Gamber (author) from California on October 14, 2013:

Hello rose-the-planner!

Thank you so much! It is very delicious and thank you for commenting!

rose-the planner from Toronto, Ontario-Canada on October 14, 2013:

Congratulations on HOTD, well deserved! This looks and sounds like a delicious recipe! Thank you for sharing. (Voted up ) -Rose

Lyndsay Gamber (author) from California on October 14, 2013:

Hi Missy Mac!

This is a super creamy rich soup! Thanks for commenting!

Missy Mac from Illinois on October 14, 2013:

I love creamy soups . This is a keeper and I have never visited Disney Land. This recipe wets my appetite for the food and a future visit. Thanks

Lyndsay Gamber (author) from California on October 14, 2013:

Hi FloursihAnyway!

It goes great with a cool Autumn day! Thanks so much for voting and commenting!

Lyndsay Gamber (author) from California on October 14, 2013:

Hi Heather Says!

Thanks so much! I hope you like it when you get around to making it! =)

Lyndsay Gamber (author) from California on October 14, 2013:

Hi Emma Harvey!

It is delicious! Let me know how you like it!

Lyndsay Gamber (author) from California on October 14, 2013:

Hi ChitrangadaSharan!

Thanks so much!

Lyndsay Gamber (author) from California on October 14, 2013:

Hello Beth37!

Thank you so much!

Lyndsay Gamber (author) from California on October 14, 2013:

Hi Tom Schumacher!

Thank you for voting it up and I am glad you enjoyed it!

Lyndsay Gamber (author) from California on October 14, 2013:

Hi kineticpoet!

It is really yummy! I was very pleased when I made it! I hope you enjoy it as well!

FlourishAnyway from USA on October 14, 2013:

This looks out of this world, especially for a cool Autumn day. Would go great with some homemade bread and fresh apple cider. OMG. Voted up and more.

Heather from Arizona on October 14, 2013:

This looks super yummy! Congratulations on HotD! I'm so pleased for you. Thanks for sharing this recipe. I'm pinning it to make later :)

Emma Kisby from Berkshire, UK on October 14, 2013:

Looks delicious - must try this recipe!

Chitrangada Sharan from New Delhi, India on October 14, 2013:

Very nicely written recipe hub with clear instructions, helpful pictures and the valuable tips! Thanks for sharing the details!

Congratulations for a well deserved HOTD!

Beth37 on October 14, 2013:

Lovely! :)

Tom Schumacher from Huntington Beach, CA on October 14, 2013:

This is a delicious recipe. Lots of bacon is ideal! Also, optional ingredients chopped chives, green onions and a blend of shredded cheddar and monterey jack cheese makes this baked potato soup much tastier! Fresh sourdough bread for dunking is highly recommended. Thanks Lyndsay, I enjoyed this! Vote up!

kineticpoet on October 13, 2013:

I'm going to make this tomorrow when I hit the grocery! :) I love Disneyland almost as much as bacon so this recipe has instant pallet appeal!

Lyndsay Gamber (author) from California on October 10, 2013:

Hello BEEZKNEEZ!

I love this soup too! I am glad you enjoyed it! =)

BEEZKNEEZ on October 10, 2013:

I love this soup and have never had it away from Disneyland. My family and I just tried it last night and it's very close to the original.

Lyndsay Gamber (author) from California on October 09, 2013:

Hi Better Yourself!

Thanks for voting up! Let me know how it turns out without the bacon! This might be a helpful tip. Since you are not using bacon sauté the veggies in some olive oil so they don't stick! Also you can use vegetable stock instead of chicken stock! =)

Better Yourself from North Carolina on October 09, 2013:

YUM! I cannot wait to try this recipe (minus the bacon, don't eat meat). I'm a fan of yukon potatoes also so good to know I can substitute! Voted up!

Lyndsay Gamber (author) from California on October 07, 2013:

Hi Jenny-Elizabeth!

It is really yummy!

Elizabeth Reeve from Cornfields of Indiana on October 07, 2013:

I love baked potato soup never tried Disney Land's version though.