Chunky Baked Potato Soup

One of the great things about the cooler months is the number of fantastic soup recipes floating about. This recipe for Disneyland’s Loaded Baked Potato Soup inspired me to come up with a recipe myself. This soup is wonderfully thick and creamy, topped with salty crunchy bacon and gooey cheese.

It's really easy to make and uses ingredients that you probably already have at home. Whip this up after a long, tiring day and before you know it you'll be all snuggled up with a smile on your face! This recipe makes enough for two large portions but you can easily adjust it to feed as many as you like.

Chunky Baked Potato Soup

Ingredients

250g bacon

6 medium potatoes, diced

1 grated carrot

2tbsp flour

250ml vegetable stock

250ml milk

1tsp thyme

1tsp garlic powder

1tsp onion powder

Salt and pepper

Grated cheese

Recipe

1. Finely chop the bacon and fry until crisp. Remove and drain on paper towels. Set about 1/3 of the bacon aside for topping.

2. In the bacon fat, cook the onions and carrots for about 10 minutes over a medium heat. Add the potatoes and cook for another 10 minutes, stirring regularly.

3. Add the flour, chicken stock and the bacon. Mix well and season with thyme, garlic powder and onion powder.

4. Bring the soup to a simmer and cook for around 30 minutes or until you can easily mash the potatoes. 

Make sure you leave some lumps – this is a chunky soup! Mix in the milk and simmer for 5 minutes before seasoning with salt and pepper.

5. Divide into bowls and top with the remaining bacon and grated cheese.


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