• 1 lb. thick-cut bacon
  • 7 to 8 skin-on red potatoes
  • 3/4 C celery, finely chopped
  • 1 small shallot, diced
  • 3 C chicken broth
  • 4 C heavy whipping cream
  • 1/3 C flour
  • kosher salt/pepper
  • fresh chopped parsley
  • shredded cheddar cheese
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I found this recipe from Disney’s Carnation Cafe for Loaded Baked Potato Soup online years ago. It is definitely one of my favorite soups to eat and make. I have, of course, made a few changes from the original recipe based on my own experience in making it and to suit my taste. In just about 45 minutes from prep to bowl, you can make and serve this amazing creamy soup that will satisfy your entire family!

Cut bacon into tiny pieces. Start rendering and crisping up in a 6 to 8 quart pot. Cut potatoes into bite-sized pieces. I cut them as tiny as I can (see photo). Throw the cut potatoes into a bowl with cold water and a little bit of salt so that they do not turn brown while you are waiting to incorporate them into the recipe.

Once bacon is browned, remove from pot and drain excess fat on paper towels. Remove all but one to two tablespoons of fat from the pot. Add in the shallots and celery. Cook until the vegetables soften…about 3 to 4 minutes.

Reduce heat to low. Add the potatoes (rinse off the excess salt first) and stir to coat in the fat. Season with salt/pepper. Coat the vegetables with the flour. Cook the flour for about 5 to 7 minutes. You will notice the mixture start to thicken.

Add the chicken stock and half of the cooked bacon. Turn up the heat to medium-high. Simmer for about 25 minutes or until the potatoes are softened, but not falling apart. You can mash some of the potatoes against the side of the pot to thicken.

Add in the heavy whipping cream and a few handfuls of the fresh chopped parsley. Allow to simmer for an additional 5 minutes.

Serve in bowls and top with shredded cheddar cheese and cooked bacon.

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