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    Disneyland's Loaded Baked Potato Soup! Recipe included 1 pound bacon, roughly chopped1 medium yellow onion, diced1 large carrot, peeled and diced3/4 cup diced celery4 large russet potatoes, peeled and diced4 medium red potatoes, diced1/4 cup flour2 cups chicken or vegetable stockCoarse salt and freshly ground pepper, to taste4 cups heavy creamOptional Garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheesesMethod:In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp.Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture thickens slightly. Add stock and half 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. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes. Adjust thickness by adding water or stock. The soup should have a creamy consistency. Season to taste, and garnish with toppings, if desired.*Chef's Note: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

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