One of my favorite places to eat in Disneyland Park is the Carnation Café.  Situated right on Main Street, it is a great location to have a casual and hearty meal, while people-watching at one of their outdoor tables.   Way back in 2009, my sister and I were having lunch at the Carnation Café, when we were suddenly greeted by a true Disney legend… Chef Oscar Martinez!  Chef Oscar is currently Disney’s longest tenured employee, as he started working at Disneyland as a busboy back in 1956.   When I mentioned how much I was enjoying my Loaded Baked Potato Soup, he gave me the recipe (and even autographed it!). 


 Since winter is lingering in some parts of the country (even though it is April!), I thought a nice, warm bowl of soup would sound good.  Even here in Texas we are having some cool weather, and really, there is no bad time to enjoy this recipe.  Here is a photo of the actual dish at the Carnation Café:



Here is a picture of the ingredients:




First, in a large pot, heat 1 oz of vegetable oil, 1 pound of chopped bacon and 2 oz of unsalted butter. 




While the bacon is cooking, prep your vegetables.  Dice 4 large russet potatoes, 4 medium red potatoes, 2 large stalks of celery, 1 medium onion and 1 large carrot.




Cook the bacon until it is crisp (but not burnt).  Remove the bacon from the pan and drain on some paper towels.  Yum!  Try not to snack on too much or you won’t have enough for the soup!




Add the onion, carrot and celery to the pan.  Cook these for a few minutes. 




Add the potatoes and cook for 4 minutes.




Add 2 oz of flour and stir to make a roux.   Cook the roux until it is blond in color (about 5-7 minutes).   Stir constantly. 




Add 16 oz of chicken stock and half of the cooked bacon.  Season with salt and pepper.




Bring the soup to a simmer and cook 15 minutes (until the potatoes are tender).  Mash some of the potatoes until you get the texture that you like.  Add 32 oz of heavy whipping cream and simmer 5 minutes. 




Garnish with some cheddar and monterey jack cheese, a drizzle of sour cream, the remaining bacon crumbles and some chopped chives.




Oh my… it is soooooo good! 



Obviously this is a pretty decadent soup and it probably should be reserved for special occasions (although this will be hard now that I know how easy it is to make it).   This is absolutely delicious, but in the future I am going to try to “lighten” it a bit, so I can enjoy it more often.   That will be a future blog post! 

Do you love the Loaded Baked Potato Cheese Soup at the Carnation Café?


Loaded Baked Potato Cheese Soup - Carnation Cafe - Disneyland Park
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  1. 4 large Russet Potatoes (peeled and small diced)
  2. 4 medium Red Potatoes (small diced)
  3. 2 large stalks Celery (small diced)
  4. 1 large Carrot (peeled and small diced)
  5. 1 medium Onion (small diced)
  6. 2 oz Unsalted Butter
  7. 1 lb Bacon (chopped)
  8. 16 oz Chicken Stock
  9. 32 oz Heavy Whipping Cream
  10. 2 oz Flour
  11. 1 oz Vegetable Oil
  12. Salt and Pepper
  13. Garnish: Chopped Chives, Sour Cream, Cheddar and Monterey Jack Cheese (shredded)
  1. Heat vegetable oil, butter and bacon in a stock pot. Render the bacon cook it until crisp.
  2. Remove the bacon from the pot and drain on a paper towel.
  3. Add the onions, carrot and celery to the pot and cook until the onion is translucent.
  4. Add the potatoes and cook 4 minutes.
  5. Add the flour and make a roux. Cook the roux until blond in color, while stirring constantly.
  6. Add chicken stock and half the bacon back into the pot. Season with salt and pepper.
  7. Bring the soup to a simmer for 15 minutes. Mash some of the potatoes until it is the texture you would like. Add whipping cream and simmer for 5 minutes.
  8. Garnish with cheese, chives, sour cream and remaining bacon.
  9. Enjoy!
Dining with the Mouse


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