This is served as a featured soup at the Carnation Restaurant (Main Street), Disneyland. My hubby doesn’t like soups but he LOVES this soup! I have ‘adjusted’ the recipe to make it lower fat. My adjustments are in parenthesis. Enjoy!
4 large Russet Potatoes, peeled and diced small
4 medium Red Potatoes, diced small
2 stalks, celery, diced small
6 oz (2 large carrots) peeled and diced small
2 medium yellow onion, diced small
2 oz unsalted butter (2 oz Margarine or butter subsitute)
1 lb bacon, roughly chopped (1 lb Turkey bacon)
16 oz Chicken Stock or Vegetable Stock
32 oz Heavy Whipping Cream (32 oz Half & Half or 32 oz low fat creamer)
2 oz flour
1 oz Vegetable Oil (Canola Oil)
Salt/Pepper to taste
Chives – chopped
Cheddar and/or Mozzarella Cheese (shredded)
1. Place stock 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 far. Do not allow it to burn.
2. Cook bacon until 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 blonde in color, (about 5 to 7 minutes), while stirring constantly. Add chicken stock and half of the bacon back into the pan. Reserve the remaining bacon for garnish. Season with salt and pepper to taste.
3. Turn the heat to medium high, bring the soup up to a simmer and cook for 15 mintues or until the potatoes are soft and tendfer. 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 seasonings to your taste.
5. Garnish with your desired toppings and enjoy!
Yield: Six 8 oz portions
Created by Sous Chef Mike Hugo