Baked potato soup (hard rock cafe)

1 Servings

Ingredients

Quantity Ingredient
6 To 8 slices bacon
1 cup Diced yellow onions
⅔ cup Flour
6 cups Hot chicken stock
4 cups Diced -- peeled baked
Potatoes
2 cups Heavy cream
¼ cup Chopped parsley
1½ teaspoon Granulated garlic
1½ teaspoon Dried basil
1½ teaspoon Salt
1½ teaspoon Red pepper sauce
1½ teaspoon Coarse black pepper
1 cup Grated Cheddar cheese
¼ cup Diced green onions -- white
Part only
Additional chopped bacon --
Grated cheese and
Chopped parsley for
Garnish

Directions

Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.

Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

Recipe By : Mike Czopek

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