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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
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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

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