Hard Rock Cafe’s Loaded Baked Potato Soup

This is from my friend, Elizabeth and it is SO good. You can substitue ham bits (leftovers maybe?) for the bacon.

6-8 slices bacon, fried crisp, reserve drippings
1 c diced yellow onions
2/3 c flour (sometimes too much – add slowly until you have a rue)
6 c chicken stock
4 c diced, peeled baked potatoes
2 c heavy cream (or half and half)
¼ c chopped parsley
1 ½ t granulated garlic
1 ½ t dried basil
1 ½ t salt
1 ½ t red pepper sauce
1 ½ t coarse black pepper
1 cup Cheddar Cheese
¼ c diced green onions

Chop bacon; reserve.  Cook yellow onions in 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 turn golden.  Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.

Reduce heat to a simmer and add potatoes, cream, chopped bacon, parsley, garlic, salt, pepper sauce and black pepper.  Simmer for 10 minutes; do not boil.  Add cheddar cheese and green onions; heat until cheese melts smoothly.  Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.  Makes about 8 servings.

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One thought on “Hard Rock Cafe’s Loaded Baked Potato Soup

  1. Pingback: menu: 3/15 - 3/21 « Hot ‘n Steamy

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