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Hard Rock Cafe Baked Potato Soup

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Member since 2008

Serves 6-8 | Prep Time 20-30 | Cook Time 10


6 to 8 slices bacon, fried crisp, drippings reserved
1 cup diced yellow onions
2/3 cup flour
6 cups hot chicken stock
4 cups, diced, peeled baked potatoes
2 cups heavy cream
1/2 cup chopped parsley
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons salt
1 teaspoon hot pepper sauce
1 1/2 teaspoons coarse black pepper
1 cup rated Cheddar cheese
1/2 cup diced green onion

Crumble bacon and set aside.

Cook onions in remaining drippings until transparent, about 3 minutes.

Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden.

Add chicken stock gradually, shisking to prevent lumps, until liquid thickens.

Reduce heat to simmer; add bacon and all ingredients except grated cheese and green onions.

Simmer for 10 minutes; do not allow to boil.

Add grated cheese and green onions; heat until cheese melts smoothly.

May garnish each serving with bacon grated cheese, and/or chopped parsley.

Pairs Well With


I had this at my sister's house over the holidays and thought it was wonderful. It came from the Baylor University Alumni Associates' "Homecoming: Special Foods, Special Memories" cookbook.

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