When I was first learning how to cook, making soup I’d WANT to eat was a goal. Glad to say I’ve accomplished a repertoire of same.
Here’s a winter time favorite. It’s filling and exceedingly rich, but just the kind of comfort food one craves on a cold winter’s day ❄️
Hard Rock Baked Potato Soup
Soups & Stews
INGREDIENTS
Hard Rock Cafe Baked Potato Soup
8 slices of Bacon fried crisp, retain drippings
1 c. diced yellow onion
⅔ c. flour
6 c. chicken broth
4 c. diced peeled baked potato
2 c. heavy cream
¼ c. chopped fresh parsley
1½ t. granulated garlic
1½ t. dried basil
1½ t. Tabasco
1½ t. coarse black pepper
1 c. grated cheddar cheese
¼ c. diced green onion
DIRECTIONS
Chop bacon. Set aside. Cook onions in drippings over medium high heat ’tiltransparent. Add flour stirring to prevent lumps. Cook 3-5 minutes until mixture just begins to turn golden. Add broth (it helps if it is warm) gradually, stirring constantly with whisk ’til thickened. Reduce heat to simmer & add potatoes, cream, bacon, parsley, garlic, basil, Tabasco, & black pepper. Simmer 10 minutes. DO NOT BOIL. Add cheese & green onion. Stir ’til cheese melts. This can be made ahead up to the point of adding the cheese & onion. Reheat the soup very slowly & gently. Be careful that it does not boil. Then add the cheese & green onion. Of course if there is any leftover it reheats beautifully.
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