January 14, 2012

Baked Potato Soup

It has been a while since I've posted anything about food on here. So why the new post? Disneyland closed down the Main Street Carnation Cafe last week and marked the occasion by releasing the recipe for their incredible baked potato soup. I made it today and it will certainly be one I'll be making for a camping trip. 

Loaded Baked Potato Soup
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 (I only used 2 cups)
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 (if you can) for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. 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 (Disney had the flour after the potatoes, but I moved it here to make a rue). Add potatoes and cook for 4 minutes, stirring occasionally. Add chicken stock and half of the bacon. Season with salt and pepper (I used a palm full of Kosher salt and lots of fresh ground 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. Season to taste, and garnish with toppings.