Recipe - Hard Rock Cafe Baked Potato Soup

6 Bacon slices (or 8) fried;
Crumbled
1 cup Yellow onions; minced
2/3 cup Flour
6 cup Chicken stock; hot
4 cup Potatoes, baked, minced ;
Peeled
2 cup Heavy cream
One fourth cup Parsley; chopped
1 One half teaspoon Granulated garlic
1 One half teaspoon Salt
1 One half teaspoon Red pepper sauce
1 One half teaspoon Coarse black pepper
1 cup Cheddar cheese; grated
One fourth cup Green onions, minced ; 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 35 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini