Title: Hard Rock Cafe Baked Potato Soup
Categories: Soups, Potatoes
Yield: 1 servings

6 Bacon slices (or fried;
Crumbled
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken stock; hot
4 c Potatoes, baked, diced;
Peeled
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Red pepper sauce
1 1/2 ts Coarse black pepper
1 c Cheddar cheese; grated
1/4 c Green onions, diced; white
Only

Chop bacon; reserve. Cook onions in remaining drippings over medium
high heat until transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just begins to
turn golden. Add chicken stock grdually, whisking to prevent lumps
until liquid thickens. Reduce heat to simmer and add potatoes, cream,
chopped bacon, parsley, garlic, basil, salt, pepper sauce and plack
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. Dallas Morning News: 10/30/91

Serves: 8 Posted by: Freddie Johnson (MDTF77) – Prodigy Reposted by:
Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson

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FORUM: INTERCOOK HOST: FILESHOP DATE:
Sep-27-95 10:52am MSG: 50 FROM: Debbie Carlson
TO: All SUBJECT: Soup *CR* 3/20 From: Date:

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