Takes close to 15 minutes, stirring often. Stir until combined and thickened.Īdd both Russet and red potatoes, plus half of the cooked bacon, stirring to combine and letting cook in liquid until fork tender as well. Stir in the salt, salt, pepper and garlic salt. Takes a good 5-8 minutes until they’re fork tender. Once you’ve transferred the cooked bacon to a paper towel lined plate, start cooking the onion, carrot and celery in the hot bacon fat. Serve each cup of soup topped with shredded cheese, remaining bacon crumbles, and chives or green onion.Reduce heat to simmer until ready to serve.Stir in cream and let warm on low-medium heat for 15 minutes.With the back of a fork, mash most of the potatoes and vegetables, this creates a thick, creamy soup base.Let potatoes cook until fork tender, about 15 minutes. Add diced potatoes, salt, pepper and garlic salt, stirring to combine.Stir in chicken broth and half of the bacon, stirring to combine.Whisk in flour, stirring until well combined, letting cook for a few minutes.Add onion, carrot and celery to hot oil, stirring and cooking until fork tender, about 5-8 minutes.Remove bacon and place onto a paper towel lined plate to drain.Cook bacon in a large 5-6 quart pot over medium heat.Can’t wait for you to enjoy it!īe sure to try my Homemade Monte Cristo recipe from Cafe Orleans and Blue Bayou too! Follow Picky Palate on Instagram for daily recipe inspiration. You are in for the ultimate treat when you make this recipe. This potato soup recipe from Disneyland’s Carnation Cafe is comfort food in a bowl. Loaded Baked Potato Soup from Disneyland’s Carnation Cafe This Loaded Baked Potato Soup recipe is straight from Disneyland’s Carnation Cafe! It tastes just like the one we love to enjoy on Main Street, U.S.A.
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