So, my hubby has gotten REALLY good at cooking these last couple of years. Don’t get me wrong, he has always been a good cook but he has branched out and found new recipes that the whole family enjoys. We were watching a cooking show one day and they mentioned that they would be making Baked Potato Soup using a recipe from Disneyland, so of course we had to watch and try it out. (Did I mention that we absolutely LOVE Disneyworld!)
We searched for the recipe and could not find it. I was so bummed. Luckily Mike is good at improvising and was able to make his version and from that moment on, I was HOOKED! It is so good to have on those few cold days here in Texas. Come to think about it, we have even had this soup in the middle of summer too and it is just that good.
The recipe is below. Hopefully you’ll love it as much as my family does.
1 pound Bacon (you could substitute Turkey bacon if you like)
1/2 white onion, diced
2 large carrot, peeled and chopped
1 cup celery, diced
3 Large Russet Potatoes, diced (we leave the skin on)
4 Medium Red Potatoes, diced (again, we leave the skin on)
1/4 cup flour
2-1/2 cups chicken stock (you can also use vegetable stock)
salt & pepper to taste
4 cups heavy whipping cream
Garnish: Cheese (we use cheddar), chives, bacon crumbles & sour cream
- First, Mike preps all the veggies so they are ready to go when he gets to cooking.
- Instead of frying the bacon and having bacon grease splattered all over the stove, Mike cooks the bacon in the oven on baking sheets at 400 degrees for 17-18 minutes (cooking time will vary depending on how crispy you want your bacon to be) place on paper towel to drain.
- When the bacon is done cooking, reserve the grease for cooking the veggies and potatoes.
- In a large stock pot, cook the onions, celery and carrots in the bacon grease. Once the onions are translucent, add the potatoes and cook for 4-5 minutes.
- Add the flour and stir over low heat until the flour is cooked and the mixture has thickened 5-7 minutes. Add either your chicken or vegetable stock and you can add salt & pepper.
- On medium heat, bring soup to a simmer and cook for 25 minutes or until the potatoes are soft enough for you. To give it a thicker texture, you can smash some of the potatoes. Then add the whipping cream and cook for another 5 minutes.
- Season to taste.
We usually serve with a salad or just slices of French bread.