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–+ servings

Loaded Baked Potato Soup

Teresa Ambra
Loaded Baked Potato Soup is the ultimate in Potato Soup recipes! This spectacular Disney copycat Potato Soup recipe is loaded with bacon, cheese, chives, and sour cream. It's elegant enough to serve for company but easy enough to make for regular family meals. This gluten free recipe is comfort food extraordinaire!
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 8
Calories 917 kcal

Equipment

  • 1 large Dutch Oven or stock pot
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 potato masher optional
  • 1 soup ladle
  • 1 vegetable peeler

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, unpeeled
  • 1/3 cup gluten free flour or use regular all-purpose flour
  • 4 cups chicken or vegetable stock
  • 1/2 tsp. pink Himalayan sea salt or to taste
  • 1/4 tsp. freshly ground black pepper or 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 10-15 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.
 
NOTE: This recipe can also be made with regular all-purpose flour.
 
Recipe adapted from Chef Oscar, Disney's Carnation Cafe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 917kcalCarbohydrates: 35gProtein: 20gFat: 79gSaturated Fat: 39gPolyunsaturated Fat: 8gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 194mgSodium: 933mgPotassium: 1057mgFiber: 4gSugar: 9gVitamin A: 6347IUVitamin C: 14mgCalcium: 118mgIron: 2mg
Keyword bacon, cheese, gluten free, potatoes, soup
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