Word has it that the third Monday in January is the most depressing day of the year, and we’ve surely gotten off to a blue start in 2020. With 5:30 sunsets, freezing nights, and news of bigly foreign conflicts, Fantasyland seems farther away than ever. I think that weeks like this may be why God created soup sometime back in 18th-century France. And of all the soup that Disney has made, this Baked Potato Soup one ranks right up there with Boma’s Oxtail Stew and Le Cellier’s Cheddar Soup as the most comforting.
At Disneyland, the soup is one of the most beloved offerings at the Carnation Cafe (Main Street). And when I cook it for my large family of persnickety eaters, my kitchen becomes a Hallmark Commercial. Everything suddenly feels sweet and fuzzy, with tones of Instagram’s Walden filter. Even the teens linger around the table for extra helpings and warm conversations.
It’s made of only a few simple ingredients, but yeah, the chopping takes some time. But that’s part of the love. Some say that it can be made in a slow cooker, but it doesn’t turn out quite the same as actually sauteeing the vegetables in the rendered bacon fat. For winter and fall camping, your best bet is to make it ahead and take it along to re-heat. Ever notice how much happier camping is when you’ve cooked a few things ahead of time?
And then there’s the caramelized leeks. This is not part of the Disneyland recipe, but this gives this bowl of soul a layer of high-brow decadence.
I serve the leeks on the side with the other toppers of bacon, cheddar cheese, Monterey Jack cheese, chives, and sour cream.
Ingredients
- 4 large Russet potatoes, diced
- 4 medium red potatoes, diced
- 3 stalks celery, finely chopped
- 1 large carrot, finely chopped
- 1 large onion, diced I use Vidalia onions
- 1 lb bacon
- 2 cups chicken stock (or broth)
- 1/4 cup plain flour
- salt, garlic salt and pepper to taste it takes a lot of salt!
- 4 cups heavy whipping cream
- 3-4 leeks
- 1 tbsp olive oil
- 1-2 tbsp agave syrup
- chopped chives, sour cream, shredded sharp cheddar, shredded Monterey Jack cheese for toppings
Instructions
- Fry the bacon in microwave or pan. Reserve 2-3 tablespoons of grease.
- Using a large pot, saute the onions, carrot, and celery in the bacon grease until the onions are nearly clear.
- Add the potatoes to the pot of vegetables, and cook on medium, stirring for about 3-4 minutes.
- Stir in the flour and continue to cook for about 5 more minutes. Mixture will thicken. It's critical to stir constantly to keep the flour from making the mixture stick on the bottom of the pan.
- Add the chicken stock and bring to boil. Cook for 20-30 minutes until potatoes are soft, and begin to mash a little when stirred. Reduce heat to low and begin preparing the leeks.
- Wash and slice the leeks, using only the white part of the leeks. Cut the leek slices in half, and soak in water to remove any excess dirt.
- Saute the leeks on low in the oil for about 15-20 minutes. Turn them occasionally, until they begin to brown. Drizzle with the agave syrup and cook a little longer on low to medium. Total leek sauteeing time is about 45 minutes. Once done, place in a small bowl for serving as a topping.
- While leeks are slowing cooking, season the soup with salt, pepper, and a little garlic salt. It really takes more salt than you think it will.
- Stir in the whipping cream, and simmer for another 5-15 minutes, until desired consistency. Mashing a few of the potatoes will also make it thicker, as will increased cooking time.
- Break 3/4 of bacon into 1 to 2-inch pieces and add to soup. Crumble remaining bacon to serve as a topping.
- Add more salt to taste. Serve hot with toppings on side - caramelized leeks, crumbled bacon, shredded cheese.
