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Disney Potato Soup Recipe

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Copycat Loaded Baked Potato Soup The Chunky Chef
Copycat Loaded Baked Potato Soup The Chunky Chef from www.thechunkychef.com

Description

Disneyland is not just about the attractions and the rides. It is also about the food! One of the most popular dishes served at Disneyland is the creamy and delicious potato soup. This soup is so popular that people have tried to replicate the recipe at home. The good news is that the recipe is not a secret, and you can make it too!

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 6 cups diced potatoes
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 4 cups chicken broth
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup flour
  • 1/2 cup butter
  • 2 cups milk
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese

Equipment

  • Large pot
  • Spatula
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method

  1. In a large pot, combine the diced potatoes, onions, celery, carrots, chicken broth, thyme, salt, and pepper.
  2. Bring to a boil and then reduce heat and let simmer until the vegetables are tender.
  3. In a separate pan, melt the butter and whisk in the flour to create a roux.
  4. Gradually add the milk to the roux and whisk until smooth.
  5. Add the milk mixture to the pot with the vegetables and stir to combine.
  6. Add the sour cream and cheddar cheese and stir until everything is melted and combined.
  7. Let the soup simmer for a few minutes until it thickens to your desired consistency.
  8. Serve hot and enjoy!

Notes

  • If you want a smoother soup, blend it with an immersion blender before adding the sour cream and cheese.
  • If you don't have chicken broth, you can use vegetable broth or water instead.
  • If you want to make this soup vegetarian, use vegetable broth and omit the chicken.

Nutrition Info

This recipe serves 8 people.
  • Calories: 375
  • Carbohydrates: 28g
  • Protein: 9g
  • Fat: 26g
  • Saturated Fat: 16g
  • Cholesterol: 73mg
  • Sodium: 837mg
  • Potassium: 704mg
  • Fiber: 3g
  • Sugar: 5g
  • Vitamin A: 3577IU
  • Vitamin C: 21mg
  • Calcium: 214mg
  • Iron: 2mg

Recipes FAQ

What can I substitute for sour cream?

You can substitute Greek yogurt or heavy cream for sour cream.

Can I use a different type of cheese?

Yes, you can use any type of cheese you like. Try using pepper jack cheese for a spicy kick or Swiss cheese for a milder flavor.

Can I freeze this soup?

Yes, you can freeze this soup. However, the texture may change slightly once it has been thawed.

Recipe Tips

  • Cut the vegetables into small, bite-sized pieces so they cook evenly.
  • Use a whisk to make sure the roux and milk are smooth and free of lumps.
  • Don't let the soup boil after you add the sour cream and cheese, as this can cause it to separate.
  • Store any leftovers in an airtight container in the fridge for up to 3 days.

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