Hard Rock Cafe Baked Potato Soup
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.