Carnation Cafe Closes for Renovations

On Thursday January 5th Disneyland's Carnation Cafe will be closing for renovations.


With the closing of the Blue Ribbon Bakery that space now reverts to the Carnation Cafe.  What this means is that now one of your favorite restaurants will have indoor seating, so it won't have to close during inclement weather as it has had to do in the past.


Oscar Martinez, who retired several years ago didn't stay retired long and has been back at Carnation Cafe for over a year now.  During the closure he will be at the Jolly Holiday Bakery Cafe which is due to open later this month.  And when Carnation Cafe returns this Summer he will go back home to his restaurant.


When you eat at the Carnation Cafe this Summer you will notice a changed menu but don't worry, the perennial favorite will still be on the updated one.


In the meantime, Pam Brandon has posted the much loved Loaded Baked Potato Soup recipe on the Disney Blog for all of us to enjoy.  Of course you can also get this recipe at Disneyland by simply asking for it after you enjoy this soup at the Carnation Cafe.


Here is a copy of that recipe:


Loaded Baked Potato Soup

Serves 6

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

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.


Enjoy the soup you can eat as a meal during the cold days of Winter and Spring and get ready to enjoy Disneyland's newest eatery, the Jolly Holiday Bakery Cafe.


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