Loaded Baked Potato Soup
Spectacular Disney copycat potato soup recipe loaded with bacon, cheese, chives, and sour cream. This recipe is gluten free.
Ingredients
- 1 1/2 lbs. bacon roughly chopped
- 1 medium yellow onion diced
- 3 large carrots peeled and diced
- 3/4 cup celery diced
- 2 lbs. petite red potatoes finely diced
- 1/3 cup Bob's Red Mill all-purpose gluten free flour
- 4-5 cups chicken or vegetable stock (I used 4 cups)
- pink Himalayan sea salt and freshly ground pepper to taste
- 4 cups heavy whipping cream
- Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
Instructions
- In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp--about 15 minutes.
- Remove bacon and drain on paper towels, reserving half pound for garnish.
- In bacon fat, cook onions, carrots, and celery until the onions are translucent, about 5-7 minutes.
- Add potatoes and cook for 5-10 minutes, stirring occasionally.
- Whisk in gluten free 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 or vegetable stock and one pound 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.
- Add more chicken broth if necessary. (I used four cups).
- Mash some of the potatoes for thicker, creamier texture, if desired. (I omitted this step).
- Add whipping cream and simmer for 5-10 minutes or until soup thickens.
- Season to taste, and garnish with toppings.
Notes
NOTE: Soak diced potatoes in salted ice water until ready to use to keep them from turning brown.
NOTE: To make bacon easier to chop, lightly freeze.
NOTE: The bacon will render about one cup grease to saute the veggies in.
Recipe adapted from Chef Oscar, Disney's Carnation Cafe.
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