Disney’s Loaded Baked Potato Soup


  • 1 pound bacon chopped into 1 inch pieces
  • 1 medium white onion finely chopped
  • 1 large carrot peeled and diced
  • 3/4 cup celery diced
  • 1/4 cup all-purpose flour
  • 3 cups reduced sodium chicken broth
  • 3 large Russet Potatoes peeled and diced
  • 6 small red potatoes diced
  • 8 oz cream cheese, room temperature
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Lawry’s Garlic Salt
  • 3 cups heavy whipping cream
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped chives or green onion


  • Cook bacon in a large 5-6 quart pot over medium heat.
  • Cook and stir until crisped.
  • Remove bacon and place onto a paper towel lined plate to drain.
  • Add onion, carrot and celery to hot oil, stirring and cooking until fork tender, about 5-8 minutes.
  • Whisk in flour, stirring until well combined, letting cook for a few minutes.
  • Stir in chicken broth and half of the bacon, stirring to combine.
  • Add diced potatoes, salt, pepper and garlic salt, cream cheese, stirring to combine.
  • Let potatoes cook until fork tender, about 15 minutes.
  • With the back of a fork, mash most of the potatoes and vegetables, this creates a thick, creamy soup base.
  • Stir in cream and let warm on low-medium heat for 15 minutes.
  • Reduce heat to simmer until ready to serve.
  • Serve each cup of soup topped with shredded cheese, remaining bacon crumbles, and chives or green onion.

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