Potato Leek Soup From Rose and Crown

This might be my favorite recipe yet. Today, we are going to give you a version of Sally's specialty - soup! Have you ever tried the Potato Leek Soup at Rose and Crown Pub and Dining Room in EPCOT? It is creamy, velvety, smooth, and surprisingly filling. It is the perfect soup for a cold winter day. Just be sure to leave out the Deadly Night Shade!

Potato Leek Soup 
Rose & Crown 
Great Britain - Epcot


6 potatoes 
4 quartts heavy cream 
1 onion, diced 
2 bunches leeks, white parts only, cut up 
1/4 cup butter 
salt and pepper to taste 

Method of Preparation:

Cut up potatoes and cover with water to keep from turning brown.  Wash the leeks (white part only).  In a heavy pot, melt the butter, then add onion and leeks.  Cook 5-10 minutes.  Add potatoes and cream, simmer until potatoes are soft.  When potatoes are done, puree with hand blender until smooth.  Season with salt and pepper to taste. 

*I garnished my soup with some chopped green onions and a little swirl of sour scream (you could also use heavy cream for this).

 So, this recipe says it makes one gallon but don't believe it for a second. It made way more than that! We had a great abundance of soup. The good news is, it freezes well. Just put soup in gallon ziplock bags (once it is cool. of course) and stick them in the freezer. They don't take up much space and it makes for an easy dinner when you don't feel like cooking. 

And remember when I lauded the merits of owning a mandolin? Immersion blenders deserve similar recognition. You can always transfer the soup, in batches, to your blender but using a stick blender in the same pot you cooked it in is SO much easier!

There you have it! How excited are you to try this classic recipe? They have been serving this soup at Rose and Crown forEVER and I can see why. And, good news! It is super easy to make at home. So get to cooking and let us know how it turns out.

Griddled Pumpkin Bread From Liberty Tree Tavern

The next recipe in our Nightmare Before Christmas movie night series is Griddled Pumpkin Bread which used to be served at Liberty Tree Tavern. What better way to pay homage to the Pumpkin King himself? These taste delicious. It's as simple as that. They are nice and sweet and will go perfectly with our recipe for next week. 


Griddled Pumpkin Bread

Liberty Tree Tavern, Magic Kingdom

This Griddled Pumpkin Bread was served with the Cider-cured Salmon Both are no longer on the menu.

1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp Kosher salt
2 tsps baking soda
3 cups sugar
3 cups flour
1 TBS water
1 cup canola oil
4 large eggs
1 cup canned pumpkin

Blend dry ingredients together. Blend all wet ingredients together. Slowly add wet to dry ingredients. Portion into 4 oz "biscuits." Bake at 350 degrees for 15 minutes. If toothpick comes out dry, "Bread" is done.

Just a note, my batter was really runny. When I tried to make "biscuits" as they suggested, they totally flattened out and turned into more of a cookie. I found they turned out much better when I cooked them in a greased muffin pan. And you know how much I like the crispy outsides! 

So let me know how these turn out for you. Did you try to portion them into biscuits? Did they hold up? Let me know in the comments! And, as always, hurry back!

Whispering Canyon Cafe Caramel Apple Pie

You guys, I have such a winning recipe for you today. With Thanksgiving right around the corner, your family will thank you for learning to make this gem... seriously. As you know, we are celebrating veterans and America this week. Well, what is more American than apple pie? (It didn't technically originate here, but I won't tell if you don't.) This pie is the king of all apple pies. It is sugary, gooey, buttery and delicious. Those are all great on their own, but combined, Captain America himself may appear in your kitchen and salute you with a Bald Eagle on his shoulder to thank you for your service. So, are you ready for some goodness? This recipe has been adapted slightly from the official Disney recipe. I will explain later so just stick with me. It will be worth it, I promise.

Whispering Canyon Cafe Caramel Apple Pie


  • Crust:
  • ½ C flour
  • 1 package refrigerated sugar cookie dough
  • Filling:
  • 2¼ lbs granny smith apples (approx 4); peeled, cored, sliced in ½ inch thick slices*
  • ½ C sugar
  • ⅛ C flour
  • 1 tsp cinnamon
  • ¾ C caramel topping
  • Topping:
  • 1 C flour
  • ½ C sugar
  • ½ C brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 5 Tbsp butter, cold and cut into small cubes


  1. Crust: Preheat oven 350 degrees, Spray a 9 inch spring form pan with cooking spray. In a medium bowl combine flour and cookie dough, mix on medium-low until combined. Press sugar cookie dough onto sides and bottom of pan, creating a ¼ thick crust.
  2. Filling: In a large mixing bowl, combine sugar, flour, cinnamon, and toss with apple slices. Place in pan, pour caramel topping evenly over apples. Cover with foil and bake for 45 minutes, remove foil, add topping and cook additional 20-25 minutes (uncovered) or until lightly browned crust and topping.
  3. Topping: In mixing bowl, combine flour, sugars, and cinnamon. Cut in butter with a pastry cutter or a hand mixer on low, add vanilla, mix. When foil is removed add topping as instructed above.
  4. Cool on rack. Remove sides when ready to serve. Drizzle additional caramel sauce over each slice when served.
All ready for peeling and slicing.

All ready for peeling and slicing.

*Please use a mandolin to slice your apples. It will make the process go so much faster. Don't have a mandolin? I guess you can use a knife, but all the cool kids have one. Honestly, though, it is a very useful kitchen gadget, and you should get one.

Ok, let's talk about the revisions I made and the important things to note.

First up, the recipe calls for 3/4 cup caramel topping from a jar. Now this is all well and good. The pie would be great if you use this. If you want to up the stakes, though, why not make your own? It is way easier than you think. I used this recipe from Sally's Baking Addiction, but omitted the extra salt. Doesn't it look scrumptious drizzled all over these apples?

Headed for the oven.

Headed for the oven.

Secondly, I did not spray my spring form pan with baking spray. The package of cookie dough is clear that you should not grease the pan when baking cookies, so I assumed it would be the same for my pie crust. My pie came out beautifully and didn't stick a bit. Try this at your own risk, but I think it should be fine without any spray.

Now, speaking of the spring form pan. USE IT. Do NOT use a pie plate to bake this pie. The crust will be soupy and the apples won't fit. As you can see from the pictures, this pie is a deep one. A pie pan just won't cut it. Trust me.  

A thing of beauty!

A thing of beauty!

So, there you have it. I received glowing reviews from all those who partook in the final product. Hurry back and let me know how yours turns out!