Baked potato soup – hard rock cafe


6 – 8 slices bacon, fried crisp, drippings reserved
1 cup diced yellow onions
2/3 cup flour
6 cup hot chicken stock
4 cup diced, peeled baked potatoes
2 cup heavy cream
1/4 cup chopped parsley
1 1/2 tsp granulated garlic
1 1/2 tsp dried basil
1 1/2 tsp salt
1 1/2 tsp red pepper sauce
1 1/2 tsp coarse black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions, white part only
Additional chopped bacon, grated cheese and chopped parsley for garnish

How to prepare

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 mix 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 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.

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