One of my favorite places to eat in Disneyland Park is the Carnation Café.  Situated right on Main Street, it is a great location to have a casual and hearty meal, while people-watching at one of their outdoor tables.   Way back in 2009, my sister and I were having lunch at the Carnation Café, when we were suddenly greeted by a true Disney legend… Chef Oscar Martinez!  Chef Oscar is currently Disney’s longest tenured employee, as he started working at Disneyland as a busboy back in 1956.   When I mentioned how much I was enjoying my Loaded Baked Potato Soup, he gave me the recipe (and even autographed it!). 

bakedpotatosoupcr

 Since winter is lingering in some parts of the country (even though it is April!), I thought a nice, warm bowl of soup would sound good.  Even here in Texas we are having some cool weather, and really, there is no bad time to enjoy this recipe.  Here is a photo of the actual dish at the Carnation Café:

 

loadedbakedpotatosoupcr

Here is a picture of the ingredients:

 

PotatoSoup1

 

First, in a large pot, heat 1 oz of vegetable oil, 1 pound of chopped bacon and 2 oz of unsalted butter. 

 

PotatoSoup2

 

While the bacon is cooking, prep your vegetables.  Dice 4 large russet potatoes, 4 medium red potatoes, 2 large stalks of celery, 1 medium onion and 1 large carrot.

 

PotatoSoup3

 

Cook the bacon until it is crisp (but not burnt).  Remove the bacon from the pan and drain on some paper towels.  Yum!  Try not to snack on too much or you won’t have enough for the soup!

 

PotatoSoup4

 

Add the onion, carrot and celery to the pan.  Cook these for a few minutes. 

 

PotatoSoup5

 

Add the potatoes and cook for 4 minutes.

 

PotatoSoup6

 

Add 2 oz of flour and stir to make a roux.   Cook the roux until it is blond in color (about 5-7 minutes).   Stir constantly. 

 

PotatoSoup7

 

Add 16 oz of chicken stock and half of the cooked bacon.  Season with salt and pepper.

 

PotatoSoup8

 

Bring the soup to a simmer and cook 15 minutes (until the potatoes are tender).  Mash some of the potatoes until you get the texture that you like.  Add 32 oz of heavy whipping cream and simmer 5 minutes. 

 

PotatoSoup9

 

Garnish with some cheddar and monterey jack cheese, a drizzle of sour cream, the remaining bacon crumbles and some chopped chives.

 

PotatoSoup10

 

Oh my… it is soooooo good! 

PotatoSoup11

 

Obviously this is a pretty decadent soup and it probably should be reserved for special occasions (although this will be hard now that I know how easy it is to make it).   This is absolutely delicious, but in the future I am going to try to “lighten” it a bit, so I can enjoy it more often.   That will be a future blog post! 

Do you love the Loaded Baked Potato Cheese Soup at the Carnation Café?

 

Loaded Baked Potato Cheese Soup - Carnation Cafe - Disneyland Park
Write a review
Print
Ingredients
  1. 4 large Russet Potatoes (peeled and small diced)
  2. 4 medium Red Potatoes (small diced)
  3. 2 large stalks Celery (small diced)
  4. 1 large Carrot (peeled and small diced)
  5. 1 medium Onion (small diced)
  6. 2 oz Unsalted Butter
  7. 1 lb Bacon (chopped)
  8. 16 oz Chicken Stock
  9. 32 oz Heavy Whipping Cream
  10. 2 oz Flour
  11. 1 oz Vegetable Oil
  12. Salt and Pepper
  13. Garnish: Chopped Chives, Sour Cream, Cheddar and Monterey Jack Cheese (shredded)
Instructions
  1. Heat vegetable oil, butter and bacon in a stock pot. Render the bacon cook it until crisp.
  2. Remove the bacon from the pot and drain on a paper towel.
  3. Add the onions, carrot and celery to the pot and cook until the onion is translucent.
  4. Add the potatoes and cook 4 minutes.
  5. Add the flour and make a roux. Cook the roux until blond in color, while stirring constantly.
  6. Add chicken stock and half the bacon back into the pot. Season with salt and pepper.
  7. Bring the soup to a simmer for 15 minutes. Mash some of the potatoes until it is the texture you would like. Add whipping cream and simmer for 5 minutes.
  8. Garnish with cheese, chives, sour cream and remaining bacon.
  9. Enjoy!
Dining with the Mouse http://www.diningwiththemouse.com/

 

8,742 total views, 0 views today

One of my favorite meals at the Disneyland Resort is the Sonoma Chicken and Apple Salad that is found at the Pacific Wharf Cafe in Disney California Adventure.   Yes, it is a salad, but it is still hearty and filling because it is served in a huge, fresh sourdough bread bowl that is baked right next door at the Boudin Bakery.

A great thing about Disneyland and Disney California Adventure Park is that they still serve soups, chowders and salads in sourdough bread bowls.  The Columbia Harbour House in the Magic Kingdom (WDW) used to serve their chowder in bread bowls, but sadly stopped the practice several years ago. 

Here is a picture of the actual salad at the Pacific Wharf Cafe…

 

 

Looks good, right?  It is a fairly easy salad to assemble and can be even easier with a few minor changes to the recipe.  This recipe will easily fill 4 small bread bowls. 

Here are the ingredients (minus the romaine lettuce which I decided not to use)…

 

 

First, in a medium pot, boil 4 cups of water.  Add two chicken bouillon cubes and stir to dissolve.  Lower the heat to a simmer and add one pound of boneless, skinless chicken breast.  Cover the pot and cook for about 8 minutes (until the chicken reaches an internal temperature of 165 degrees).   Place the chicken in your refrigerator to cool it. 

 

 

 

Thinly shred about a 1/2 head of iceberg lettuce, or purchase bagged lettuce that is preshredded. 

Place a 1/4 cup of diced celery, 1 granny smith apple that has been peeled and sliced into wedges, 1/4 cup walnut halves, 2/3 cup honey mustard dressing (I used Ken’s because that is the brand that is often available in the Disney parks) into a medium bowl and mix. 

 

 

Dice the cooled chicken into small (1/4 inch) pieces and add to the mixture in the bowl.  Stir.

 

 

I found nice bread bowls at Panera bread, and although they are about half the size of the bread bowl you will get at Disneyland, it is still plenty of bread.  Cut the top off of each sourdough bread bowl and scoop out some of the insides, leaving a nice border of bread. 

 

 

Fill the bread bowls with your shredded lettuce and place the chicken salad in the center. 

 

 

Top with some dried cranberries and some chives.  Pretty!

I did find the chicken to be a little bit chewy and I think that some leftover baked chicken or some meat from a rotisserie chicken would be easier and tastier.  I don’t think the extra step of poaching in broth was worth the hassle.  Also, I thought the full amount of dressing left the chicken slightly overdressed, so you could try a bit less and see if it is dressed enough for your taste.  You can always add more.  I used full fat honey mustard dressing, but obviously a light or fat free dressing could be used instead.  Enjoy! 

 

 

Do you think everything tastes better in a sourdough bread bowl?

4,172 total views, 0 views today