A Disneyland park favorite will close its doors this week – but only until summer, when Carnation Café will re-open with more seating (adding the indoor seating that disappeared in the 1990s) and a
Intructions
- 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
Ingreditions
- In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
- 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.
- 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.
