We Are Testing Out Two of the New Disney Soup Recipes

As luck would have it, right as I am looking through my collection of recipes to decide what we should make for our weekend Disney cooking sesh, Disney Parks Blog released seven new soup recipes in honor of January (it’s National Soup Month) and February 4th being National Homemade Soup Day. Today, we are going to go through a trial run on two of these soup recipes to see what we think. If you’ve tried either of these in person, let us know!

Creamy Corn Soup with Crab from Narcoossee’s at Disney’s Grand Floridian Resort & Spa (Serves 4)

This decadent Creamy Corn Soup with Crab from Narcoossee’s at Disney’s Grand Floridian Resort & Spa is no longer on the menu, but you can enjoy this special treat at home with this recipe. The rich, creamy soup makes for a great first-course, but is filling enough to be enjoyed as a meal with fresh bread. 

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INGREDIENTS

2 tablespoons olive oil

2 tablespoons butter

3 cups fresh corn kernels

1/4 cup finely diced onion

1/4 cup thinly sliced leeks

1/4 cup finely diced celery

1/4 cup finely diced carrot

2 tablespoons minced shallot

1 fresh bay leaf

1 teaspoon chopped fresh thyme

1 teaspoon minced garlic

1 cup seafood stock

3 cups heavy cream

1/4 cup lump crabmeat, for garnish

4 teaspoons chopped fresh chives, for garnish

DIRECTIONS:

1. Heat oil and butter together over medium heat in a large saucepan.
2. Add corn, onions, leeks, celery, carrots, and shallots. Cook 5 to 8 minutes, stirring until soft.
3. Add bay leaf, thyme, and garlic; cook until fragrant, about 1 minute. Add stock and bring to a simmer.
4. Add cream, bring to a simmer, then reduce heat to low and cook soup 30 minutes until the liquid reduces slightly and vegetables get very soft. Remove from heat. Carefully remove bay leaf. 
5. Purée with an immersion blender or add soup in small batches to a blender and puree until smooth.
6. Pour through a fine-mesh sieve. Keep warm until ready to serve. Garnish each bowl with a tablespoon of crabmeat and a teaspoon of chopped chives.

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Loaded Baked Potato Soup from Carnation Café at Disneyland Park
(Serves 6)

Another favorite recipe from the Disney Recipe Vault is Loaded Baked Potato Soup from Carnation Café at Disneyland park. Baked potato soup is a fantastic comfort food and the tasty toppings make it a fun soup to eat and serve. To keep the potatoes from turning brown, soak diced potatoes in cold water until ready to use and drain before using. Freezing the bacon for 20 minutes makes it easier to chop too. 

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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, reserved chopped bacon, sour cream, shredded cheddar and Monterey Jack cheese

DIRECTIONS:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.    
2. Remove bacon with slotted spoon and drain on paper towels (reserve half for garnish). In the 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.

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Let me just say that the Loaded Potato soup has definitely won over my household. Which one turned out better for you?