Where to get the load baked potato soup?

[FourOrchards]

I have seen pictures and tried to find it but I cannot remember where they serve it. It was a choice to get a half sandwich and soup. It looked so yummy and I bet it'll be so good in December when we are there.

**Also...the last few times we have gone in December the Critter Country restaurant has been closed. Is it usually closed during the winter months? **

 

[DangerMouse]

Carnation Cafe is where you get the loaded baked potato soup. Make sure you say hello to Oscar (the head Chef there for over 50 years). He's a sweetheart and will give you the recipe (and sign it if you like).

 

[FourOrchards]

Carnation Cafe is where you get the loaded baked potato soup. Make sure you say hello to Oscar (the head Chef there for over 50 years). He's a sweetheart and will give you the recipe (and sign it if you like).

Oh thank you. I'll have to remember to see if he's there.

Do you know about the Critter Country restaurant?

 

[DangerMouse]

Oh thank you. I'll have to remember to see if he's there.

Do you know about the Critter Country restaurant?

Sorry, I don't. Hungry Bear has always been open for all my trips, even in December.

 

[jory29]

Carnation Cafe is where you get the loaded baked potato soup. Make sure you say hello to Oscar (the head Chef there for over 50 years). He's a sweetheart and will give you the recipe (and sign it if you like).

OMG!! You found the *perfect* surprise thing for me to request in DL this time around! (We try to go annually, since around 3 years ago when our kids were old enough to go.) Thank you!! My DH LOVES to cook, and LOVES the loaded baked potato soup! I hope we get a chance to meet him when we are there. Do you just ask if it is possible to say Hello to Chef Oscar? Do you know if he will pose for a photo as well?? Thank you for any responses to this.

 

[2wildchildzmom]

Love the Loaded Baked Potato Soup!! Here is our experience from my trip report ==== and if you want to read the whole report go to http://disboards.com/showthread.php?t=2300773

We had a PS at Carnation Café for 11:50am so we headed that way. I told Casey about the Loaded Baked Potato soup so we each ordered a bowl and split the three cheese sandwich with fresh fruit.

Ian wanted the soup as well, but he also wanted the mac and cheese. So he got the cup of soup and kids mac and cheese.

Isaac got the Peanut Butter palette.
A peanut butter sandwich with an assortment of items to make it your way, including raisins, marshmellows, jelly, bananas and a strawberry and orange slice.

It was so filling! Then I saw a man come out to a table in a chef’s hat. I figured that must be Chef Oscar, he has worked at DL since 1956, one year after opening. We asked if we could get a pic of him and he was so nice. He stayed and talked with us and told us stories. He is retiring from DL after this year to go on and do other things. He even gave us a signed copy of the loaded baked potato soup recipe! He told us to frame it.

 

[srauchbauer]

oh thank you for the great advice, a big bowl of soup sounds so good right now. Cold and rainy day here in Minnesota. Does anybody have the recipe for the soup might try it this weekend (possible snow).

14 days until we board the airplane and fly to DL>

 

[DangerMouse]

OMG!! You found the *perfect* surprise thing for me to request in DL this time around! (We try to go annually, since around 3 years ago when our kids were old enough to go.) Thank you!! My DH LOVES to cook, and LOVES the loaded baked potato soup! I hope we get a chance to meet him when we are there. Do you just ask if it is possible to say Hello to Chef Oscar? Do you know if he will pose for a photo as well?? Thank you for any responses to this.

The last time I saw Oscar he told me he was only working during the week and had weekends off. He was leaving for the day right after the lunch rush, so I think he must work mornings to early afternoon.

Hope you get to meet him. We LOOOOVE Oscar.

 

[ballarinamom]

Hey Dangermouse
LOVE the tshirt on your DD. How long ago did you get it and where?

 

[TheZue]

It looks like the shirts they sold during the 50th. They really were great. I'm pretty excited...I pulled mine out last night and it just barely fit me when I bought it and hasn't since then and it's a little too big now I'm bringing it this time

 

[DangerMouse]

Hey Dangermouse
LOVE the tshirt on your DD. How long ago did you get it and where?

I'm pretty sure I got it at the Character Warehouse about 2 years ago. I'm sure it was clearanced after the 50th. Not sure if they are available anymore. But I know they have lots of other retro stuff similar to it in the parks now.

 

[DTDkettleCORNfan]

Regarding the Hungry Bear.....we have always gone to DL on off-season weekdays in Nov and Dec. We have had lunch at the Hungry Bear, but it does seem to close REALLY early. Not sure if they are even open for dinner on less crowded days.

 

[spacemermaid]

oh thank you for the great advice, a big bowl of soup sounds so good right now. Cold and rainy day here in Minnesota. Does anybody have the recipe for the soup might try it this weekend (possible snow).

14 days until we board the airplane and fly to DL>

Here ya go:

Loaded Baked Potato Soup

Yield: six 8-oz portions

Ingredients:
4 large Russet Potatoes (peeled and small diced)
4 medium Red Potatoes (small diced)
6 oz (2 large stalks) Celery (small diced)
6 oz (1 large or 2 small) Carrots (peeled and small diced)
I medium yellow Onion (small diced)
2 oz unsalted Butter
1 lb. bacon (rough chopped) (*tip: place slices of bacon in the freezer to make it easier to cut. Will slip less)
16 oz Chicken stock or vegetable stock
32 oz Heavy Whipping Cream
2 oz Flour
1 oz vegetable oil
Salt/pepper to taste
*Small dice is ¼ In. x ¼ In.

Garnish with these items If desired:
Chives (chopped)
Bacon Bits
Sour Cream
Cheddar and Mozzarella Cheese (shredded)

PROCEDURE:
1.Place stock pot, (6-8 quart 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 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, 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 blond in color, (about 5 to 7 minutes), while stirring constantly. Add chicken stock and half of the bacon back into the pan. (Reserve the rest of the bacon for garnish.) 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 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.
5.Garnish with your desired toppings.

 

[Dinder1]

Thanks for posting the recipe, Spacemermaid. I'm saving it for a rainy day. I live in Washington, so it shouldn't take too long! But I'm sure it'll be even yummier in DL. Hope we get a chance to meet Oscar! Wonder if he'll still be working there next spring?

 

[srauchbauer]

thanks for posting the recipe, can't wait for Sunday to make a big pot of soup and watch football all day.

 

[S. S. Columbia]

Here ya go:

Loaded Baked Potato Soup

Yield: six 8-oz portions

Ingredients:
4 large Russet Potatoes (peeled and small diced)
4 medium Red Potatoes (small diced)
6 oz (2 large stalks) Celery (small diced)
6 oz (1 large or 2 small) Carrots (peeled and small diced)
I medium yellow Onion (small diced)
2 oz unsalted Butter
1 lb. bacon (rough chopped) (*tip: place slices of bacon in the freezer to make it easier to cut. Will slip less)
16 oz Chicken stock or vegetable stock
32 oz Heavy Whipping Cream
2 oz Flour
1 oz vegetable oil
Salt/pepper to taste
*Small dice is ¼ In. x ¼ In.

Garnish with these items If desired:
Chives (chopped)
Bacon Bits
Sour Cream
Cheddar and Mozzarella Cheese (shredded)

PROCEDURE:
1.Place stock pot, (6-8 quart 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 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, 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 blond in color, (about 5 to 7 minutes), while stirring constantly. Add chicken stock and half of the bacon back into the pan. (Reserve the rest of the bacon for garnish.) 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 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.
5.Garnish with your desired toppings.

I followed this recipe for the Loaded Baked Potato Soup.

Two thumbs up. Way up.

 

[Pamb]

Meeting Oscar, eating the soup and getting the recipe was one of the highlights of my trip last week. We ate at Carnation Cafe twice and the first time he was off for the day. The last day in the park we had lunch there again and asked if he was there. They told us they thought he was on a lunch break so I was disappointed. The next thing I knew I looked up and he was walking out with a big smile to visit with us. He pulled up a chair and sat with us for at least 15-20 minutes talking. He gave us the recipe for the soup and signed it. He also told us how to make it vs. how they make it there. He told us stores about the different jobs he has had and a little about how much the park has changed.

He did mention that he is planning on retiring soon and since my next trip is year away I was very happy to have this opportunity.

Enjoy the soup and the company!