Disney's Loaded Baked Potato Soup
1/3 cup (heaping) Celery (small diced)
1/3 cup (heaping) canned corn
1/2 medium yellow Onion (small diced)
2 tbsp unsalted Butter
1/2 lb. bacon (rough chopped)
1 bay leaf
1/4 tsp. dry mustard
pinch or two cayenne pepper
1 cup Chicken stock or vegetable stock
1 1/2 cup Milk
1/2 cup heavy cream
1/2 cup grated cheddar cheese
2 tbsp Flour
1 tbsp vegetable oil
Salt/pepper to taste
PROCEDURE:
1.Place medium size saucepan 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 until crispy, remove and set aside on a paper towel;
leaving the fat from the bacon in the pan. Add onions, celery. Sweat
the mirepoix until the onions turn translucent. Add the butter and flour
to make roux. Cook roux until blond in color, while stirring constantly.
Add potatoes and cook for 4 minutes. Add chicken stock. 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 spices/seasonings. Add cream, milk, bacon & corn, 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. Add grated cheese, stir until melted.
5.Garnish with your desired toppings (BACON) & cheese.