HARD ROCK CAFE BAKED POTATO SOUP

 

  • Cooking Time: 10
  • Servings: 6-8
  • Preparation Time: 20-30

Ingredients

  • 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

Directions

  • 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.

Notes

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.

Author Credit: Catherine Osborne Davenport

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