Title: Hard Rock Cafe Baked Potato Soup
Categories: Soup Stew
Yield: 8 Servings

6	sl	Bacon; fried crisp, , (up
		; to 8)
		Drippings reserved
1	c	Onions; diced
2/3	c	Flour
6	c	Hot chicken stock
4	c	Baked potatoes; peeled and cubed
2	c	Heavy cream
1/4	c	Parsley; chopped
1 1/2	ts	Granulated garlic
1 1/2	ts	Dried basil
1 1/2	ts	Salt
1 1/2	ts	Red pepper sauce
1 1/2	ts	Coarsely ground pepper
1	c	Cheddar cheese
1/4	c	Green onions; white part only,
		; diced

Chop cooked bacon. Reserve. 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 mixture 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 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, about 8 servings.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Hard Rock Cafe

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