Disneyland Loaded Baked Potato Soup

This recipe comes from the Carnation Cafe at Disneyland. It was really good! I almost got the Disney Tingle!

Ingredients:
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

Instructions:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

http://blogs.disney.com/insider/recipes/2013/11/27/loaded-baked-potato-soup/

Olive Garden Chicken and Gnocchi Soup

I really like this soup at Olive Garden and this is pretty darn close.  I found gnocchi in the frozen pasta section, like next to the ravioli and tortellini. Make some breadsticks to go with it or you'll regret it. I used whipping cream and didn't do the cornstarch thing.

Ingredients

• 3 -4 chicken breasts, cooked and diced
• 4 cups chicken stock
• 2 cups half-and-half
• 1 stalk celery, diced
• 1 garlic cloves, chopped
• 1/2 carrots, shredded
• 1/2 onions, diced
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon thyme
• salt and pepper
• 16 ounces potato gnocchi
• 1 tablespoon cornstarch (optional)

Directions

1. Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
2. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
3. Add spinach and cook for another 1-2 minutes until spinach is wilted.
4. (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
5. Ladle into bowls and serve!

Corn Chowder

This is Justin's mom's recipe and one of his favorite dinners ever.  It's super easy (like 30 minutes start to finish) and is perfect for a cold day.

Makes about 6 servings

1 lb. bacon, cut into one-inch pieces (or less bacon, if you prefer)
1 onion, chopped
3 large potatoes, cut into cubes
2 c. water
1 tsp. salt
1/4 tsp. pepper
2 cans of canned corn, with water
1 can evaporated milk
1/4 c. flour
1/2 c. water
Paprika

Brown bacon in large pot.  Let drain on paper towel.  Drain all but 2 tbs of bacon grease.  Brown the onion in bacon grease.  Add the chopped potatoes, 2 cups water, salt and pepper.  Bring to a boil, then simmer for 15 minutes.  Add corn with liquid and canned milk.   Mix 1/4 cup flour in 1/2 cup of water until smooth.  Add to soup.  Add the bacon and sprinkle with paprika.

Good for You Creamy Tomato Soup

This is the best served with Focaccia Bread. If you do, start the bread first.

1 T. olive oil
1 onion chopped (I do more like 1/4 onion)
2 carrots, peeled and chopped
3 cloves garlic, chopped
1 (14 oz) cans Italian style diced tomatoes, undrained
2 cups chicken broth
pinch of red pepper flakes
1 tsp balsamic or red wine vinegar (I've used white vinegar and it was fine but balsamic is better)
1 tsp honey
3/4 cup evaporated milk or half and half or 4 oz cream cheese or (cream cheese is best)

In a large pot, heat oil over medium-high heat. Add onion and carrots and saute for 5 minutes. Stir in garlic and saute additional minute. Add tomatoes, broth, red pepper flakes, vinegar and honey. Season to taste with salt and pepper. Bring to a boil; cover and reduce heat to medium and simmer for 20 minutes or until all vegetables are tender. If you want a creamy soup (I know I do) transfer to bender and blend or use an immersion blender directly in the pot. Just before serving, add evaporated milk or cream cheese, or half and half. Warm through but do not boil. Serve with warm focaccia bread.

Chicken Tortilla Soup

1 can of chicken and rice soup
1-1/3 cups water
1 cup salsa
1 can pinto beans, rinsed
1 can black beans, rinsed
1 cup frozen or canned corn
1 cup diced cooked chicken
1 tsp. ground cumin

tortilla chips
shredded cheese
sour cream

In large saucepan, combine the first 8 ingredients, cook over medium heat for 5-7 minutes.
Serve with tortilla chips, cheese and sour cream. Yield 5 servings.

Zuppa Toscana (just like Olive Garden's)

1 lb Italian Sausage
2 large Russet Potatoes, slice in half lenghwise, then in 1/4 inch slices (leave the skins on)
1 large Onion, chopped
1/2 cup Bacon, chopped
2 cloves Garlic, minced
2 cups Kale or Swiss Chard, torn into bite-size pieces
2 cans Chicken Broth
1 quart Water
1 cup Heavy Whipping Cream

1. Cook and crumble sausage in large saucepan.
2. Drain sausages on paper towels (You may want to rinse the sausage off, otherwise it leaves a orange film in the soup.)
3. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4. Add sausage and bacon.
5. Salt and pepper to taste.
6. Simmer for another 10 minutes.
7. Turn to low heat.
8. Add kale and cream.
9. Heat through and serve with bread or rolls.