Loaded Baked Potato Soup – Carnation Cafe Copycat Recipe

Loaded Baked Potato Soup
I found this recipe through Pinterest from a Disney Parks blog entry. Apparently Carnation Cafe is closing down for renovations and some kind person who blogs for Disney decided to share this awesome recipe in case anyone had a hankering for their delicious potato soup. I totally had to try it! I’m so glad I did. It’s really thick, filling and most of all, to die for! Give it a try on one of these cold nights we’re having. You’ll thank me later. Well, I suppose you should thank Carnation Cafe.

Loaded Baked Potato Soup Ingredients

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 (not all shown): chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

Loaded Baked Potato Soup Step One

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.

Loaded Baked Potato Soup Step Two

Add potatoes and cook for 4 minutes, stirring occasionally.

Loaded Baked Potato Soup Step Three

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.

Loaded Baked Potato Soup Step Four

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

Loaded Baked Potato Soup Step Five

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.

Loaded Baked Potato Soup

Top with bacon, cheese and/or sour cream.


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Loaded Baked Potato Soup – Carnation Cafe Copycat Recipe

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.

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