Hard rock cafe baked potato soup

1 servings

Ingredients

Quantity Ingredient
6 Bacon slices (or 8) fried; crumbled
1 cup Yellow onions; diced
⅔ cup Flour
6 cups Chicken stock; hot
4 cups Potatoes, baked, diced; peeled
2 cups Heavy cream
¼ cup Parsley; chopped
1½ teaspoon Granulated garlic
1½ teaspoon Salt
1½ teaspoon Red pepper sauce
1½ teaspoon Coarse black pepper
1 cup Cheddar cheese; grated
¼ cup Green onions, diced; white only

Directions

Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Add chicken stock grdually, whisking to prevent lumps until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and plack pepper. Simmer for 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.

Makes 2 quarts. Dallas Morning News: 10/30/91 Serves: 8 Posted by: Freddie Johnson (MDTF77) - Prodigy Reposted by: Debbie Carlson

From: Debbie Carlson Date: 09-27-95 (10:51) (159) Fido: Cooking

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