A Disneyland park favorite that’s considered a “can’t miss” by hungry visitors is Carnation Café. The restaurant spruced up with a remodel last year, but they didn’t dare change one of the “can’t miss” items on the menu: their delicious and decadent Loaded Baked Potato Soup. But for those of us who can’t get to the legendary Anaheim, California amusement park this summer, don’t fret — here’s the recipe!

Serves 6

1 pound bacon, roughly chopped

1 medium yellow onion, diced

1 large carrot, peeled and diced

3/4 cup diced celery

4 large Russet potatoes, peeled and diced

4 medium red potatoes, diced

1/4 cup flour

2 cups chicken or vegetable stock

Coarse salt, freshly ground pepper, to taste

4 cups heavy whipping cream

Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

• In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.

• Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent.

Add potatoes and cook for 4 minutes, stirring occasionally.

• Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken 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 whipping cream and simmer for 5 minutes.

• Adjust thickness by adding water or stock. Soup should have a creamy consistency.

• Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.