Hard rock cafe baked potato soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Bacon slices (or 8) fried; crumbled | |
| 1 | cup | Yellow onions; diced |
| ⅔ | cup | Flour |
| 6 | cups | Chicken stock; hot |
| 4 | cups | Potatoes, baked, diced; peeled |
| 2 | cups | Heavy cream |
| ¼ | cup | Parsley; chopped |
| 1½ | teaspoon | Granulated garlic |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Red pepper sauce |
| 1½ | teaspoon | Coarse black pepper |
| 1 | cup | Cheddar cheese; grated |
| ¼ | cup | Green onions, diced; white only |
Directions
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
From: Debbie Carlson Date: 09-27-95 (10:51) (159) Fido: Cooking