This recipe is adapted from the Disney Food Blog. This is the loaded baked potato soup that is sold in Disneyland's Carnation Cafe. Now you can enjoy it wherever you cook dutch oven food.  Diet fare this is not. It's decadence in a bowl.

Ingredients

• 1 lb 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, sour cream, shredded cheddar and Monterey Jack cheese

Preparation
In a 12-inch dutch oven over a full spread of briquettes, 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.
Remove from heat,  whisk in flour and stir constantly over residual 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.
Return to heat, bring the soup to a simmer, and cook for 25 minutes with 10-12 briquettes bottom heat and 12-14 briquettes top heat 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 extra stock. Soup should have a creamy consistency.
Season to taste and garnish with toppings.