| # | Author | Message |
1
| GoofTrooper23
Sat 10/31/2009 11:20a | Dying over here...the potatoe soup in Carnation Cafe is delicious and it's a long way away to get some of this soup....does anyone have the recipe...by any chance? I'd be ever so grateful! |
2
| ShivaThDestroyer
Sat 10/31/2009 12:21p | Carnation Cafe's Loaded Baked Potato Soup
4 lg russet potatoes (peeled and small diced)
4 med Red Potatoes (small diced)
6 oz (2 large stalks) Celery (small diced)
6 oz (1 large or 2 small) carrots (peeled and small diced)
1 med yellow onion (small diced)
2 oz unsalted butter
1 lb. bacon (rough chopped) (*tip: place slices of bacon in the freezer for 20-30 min to make it easier to cut. Will slip less)
16 oz chicken stock or vegetable stock
32 oz heavy whipping cream
2 oz flour
1 oz vegetable oil
salt/pepper to taste
*small dice= 1/4 in. x 1/4 in.
Garnish with chives, bacon bits, sour cream, and shredded cheddar and monterey jack cheese if desired.
Procedure:
1. Place stock pot (6-8 quart pot) over medium heat. Add the vegetable oil, butter and bacon. Start rendering the bacon (process of releasing the fat through cooking). The bacon will start to release its fat. Do not allow it to burn.
2. Cook bacon till crispy, remove and set aside on a paper towel: leaving the fat from the bacon in the pan. Add onions, carrots, and celery. Traditionally these 3 items are called the MIREPOIX. Sweat the mirepoix until the onions turn translucent. Add potatoes and cook for 4 minutes. Add the flour to make roux. Cook roux until blond in color (about 5 to 7 minutes) while stirring constantly. Add chicken stock and half of the bacon back into the pan (Reserve the rest of the bacon for garnish) Season with salt and pepper.
3. Turn the heat to medium high, bring the soup up to a simmer and cook for 15 minutes or until the potatoes are soft and tender. mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
4. You can adjust the thickness by adding water or stock for a thinner soup. It should have a creamy consistency. Adjust your seasoning.
5. Garnish with your desired toppings.
Bon Appétit |
3
| Lady Starlight
Sat 10/31/2009 12:36p | http://mb.laughingplace.com/Ms...-P-1.asp
I had Oscars recipe but couldn't find it. Shiva, you beat me to it. LOL |
4
| ShivaThDestroyer
Sat 10/31/2009 12:36p | BTW, I just wanted to give a shout-out to TXDISNEYNERD. Oscar gave us one the recipe card about a year ago but I'm lazy, don't type with more than 3 fingers and it was just easier to copy/paste from TX's previous post on the subject.
{{{TXDISNEYNERD}}} |
5
| ShivaThDestroyer
Sat 10/31/2009 12:37p | Aw....Lady S, we toe-hugged :P |
6
| Lady Starlight
Sat 10/31/2009 12:37p | Ditto Shiva. I couldnt find what I did with the copy that Oscar gave me last year as well. Thankfully TDN had posted it befor. |
7
| Lady Starlight
Sat 10/31/2009 12:38p | I love me a good toe-hug! ;-) |
8
| ShivaThDestroyer
Sat 10/31/2009 12:41p | Milady S, prithee, may Tinkeroon and I treat you to a sumptuous repast of Oscar's wonderful Potato soup when we next meet? GoofTrooper23 has now made me hungry. |
9
| Lady Starlight
Sat 10/31/2009 12:50p | Can I dip my APA into it and finish the meal off with a hefty slice of Tiger butter fudge all around? I'M BUYIN!
No take backs I called IT! |
10
| ShivaThDestroyer
Sat 10/31/2009 12:52p | No, I believe I called it first. :p"
...can we invite GoofTrooper23 too? |
