Disneyland Baked Potato Soup
1 jar real bacon pieces
1/2 jar real bacon bits
1 medium yellow onion, diced
1 large carrot, peeled and diced
1 stalk celery, diced
4 large russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c. flour
2 c. chicken stock
coarse salt, to taste
freshly ground pepper, to taste
4 c. heavy whipping cream
chives, for garnishing
bacon bits, for garnishing
sour cream for garnishing
shredded cheese, for garnishing
In a 6-8 quart pot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture thickens slightly, about 5-7 minutes. Add chicken stock and half the bacon. Season with salt and pepper.
Over medium-heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes. Adjust the thickness by adding water or stock. Soup should be creamy.
Season to taste and garnish with toppings, if desired.
Makes: 8 bowls
Prep Time: 15 minutes
Chill Time: n/a
Cook Time: 50 minutes