Hard Rock Cafe Baked Potato Soup

  • Prep Time: 1 hrs
  • Total Time: 1 hrs 30 mins
  • Servings: 8
  • Ingredients

  • 8slicesbacon, fried and chopped with drippings reserved
  • 1cupyellow onion, diced
  • 2/3 cupflour
  • 6cupschicken stock, hot
  • 4cupspotatoes, baked,peeled and diced
  • 2cupsheavy cream
  • 1/4 cupparsley, chopped
  • 1 1/2 teaspoonsgarlic powder
  • 1teaspoondried basil
  • 1 1/2 teaspoonssalt substitute
  • 1 1/2 teaspoonsred pepper sauce
  • 1 1/2 teaspoonscoarse black pepper
  • 1cupcheddar cheese, grated
  • 1/4 cupgreen onion, diced
  • Directions

  • Sauté the onions in the reserved bacon 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 gradually, whisking to prevent lumps until liquid thickens.
  • Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black 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.
  • Reviews

  • “Excellent! I used 1% milk instead of the heavy cream, lowfat mozarella instead of the cheddar, and used real garlic since it had it on hand, but followed everything to par. Less calories in my version, but still A+ taste. Thank you for posting!”

  • “This was absolutely wonderful! I used 2% milk instead of heavy cream, and I added the cheese as a garnish to let it melt in with a dollop of sour cream and some chopped green onions. Way better than a loaded baked potato!! I think a can of smoked baby clams would be another great addition. Thanks for the recipe.”

  • “This was delish!I did what I always said I wouldn’t do but I “tweeked” it a bit.For the chicken stock I used half chicken broth and half chicken soup base(bouillon), I too used 1% milk instead of the cream and microwaved the potatoes, and I did not use red pepper sauce.Finally, before I added the milk and bacon I pureed the soup to make it extra creamy.My LH, who is usually fussy about his soups, loved it.Thanks for the recipe.”

  • “This was really good and filling.I thought it was a little spicy, though, so next time I’ll make it with less red pepper sauce.Thanks for posting!”

  • “This was excellent, warm, creamy and simple just what we were wanting on this cold winter night.I followed it almost exactly – used fresh garlic (sauted w/the onion) instead of powder, swiss chees instead of chedder (personal preferance) and only used 1/2 cup of the cheese and 1/2 cup of cream cheese.Served with crusty Italian bread, cold, crisp white wine and fresh sliced tomatoes and yum – a great winter meal.Thanks Millie for posting a recipe that has become a family favorite.”

  • “This is our new favorite potato soup.DH thinks it’s more of a chowder since it’s so thick.It doesn’t matter what you call it.Definetely worth the effort to make it!!!I can see this soup in our future for a long, long time!!Made for PARTY Tag”

  • “This is certainly different from my usual potato soup.This made for a much more savory soup.I used 1 cup of 1% milk and 1 cup of heavy cream.Great soup for those cold winter evenings.Made for Dec 2010 Let’s P-A-R-T-Y.”

  • “Fantastic!DD requested potato soup for dinner tonight, and boy are we glad she did.This recipe is now “THE” recipe we will use to make potato soup.Very tasty! We will be making this soup again and again.Thanks for posting!”

  • “Excellent!Followed recipe to a tee with the exception of sauteing fresh garlic with the onion in place of the garlic powder.The red pepper sauce adds a fabulous little kick!DH always turns his nose up when we have potato soup, but gave this 5 stars!Simple recipe with basic ingredients.We will definately enjoy this often through the winter.Thanks!”

  • “Really good soup. I found that there was not enough bacon grease for the flour(lean bacon?)to blend so I added about 3 T. of flour for the roux. Also made as the recipes states and it was really good but found the heavy cream was overkill. Will use 2% milk next time and save the calories. It is just a taste preference. If you like the cream flavor- go for it.”

  • “A delicous recipe.I must admit I made some changes.I used it as an inspirational recipe to help me duplicate a soup I had at a small Italian restaurant in Harrisonburg, Virginia.I used 1 cup chicken broth, 3 cups skim milk, 4 cups fat free half and half, instead of the called for stock and cream.I wanted more creaminess and less broth!I only used 1/2 tsp of garlic powder since that flavor can be over-powering.I left out the basil, parsley, and cheddar.I did use some cheddar as a garnish.I used regular salt, too, since I did not use all that broth.So I did change it up some, and it came out great.It is getting close to what I remember from that small restaurant.Also, I after scooping out the baked potatoes from their jackets, I saved the shells for making potato skins!Thank you for a good recipe to help me on my way!”

  • “WOW!Ahhhhh……Just reading the recipe made my mouth water!I do agree with the lady who substituted the 1/2 and 1/2 for the heavy cream though, well, not really, I prefer the heavy cream, but my Dr. doesn’t.Thank you for this recipe, it is wonderful!,,,,,,,,,,,,bb”

  • “This is a really delicious, rich soup.I kept the skins on the baked potatoes for added texture/flavour/nutrition (they were very well-scrubbed, of course) and used for 4 cloves of garlic for the granulated called for.I also did use 1 cup milk instead of 1 of the cups of cream to reduce the calorie count somewhat, and the flavour was really, really good.This soup comes together really quickly and is great as a full meal with just a simple green salad and some good bread.”

  • “I have used this recipe for years and it is defintely a family favorite.I usually don’t have parsley and basil on hand, so I substitute dried chives.I bake the potatoes the night before which cuts down on preparation time.Also I bake them in the oven and never in the microwave….they just taste better that way.Have learned to be careful with the bacon drippings and not use too much.”

  • “Probably one of the most undiscovered soup recipes on this site. Those who have tried and rated this soup know what I mean. This should probably have 5 star reviews in the hundreds. Tried this a couple years ago and it’s the family standard. A robust soup with the perfect amount of kick. This is a pretty flexible recipe that you can use milk, half and half or cream and it comes out great.If you don’t like the heat, start small and work your way up, but for us this is what adds to the soups’ character. This soup has the perfect blend of seasonings that make it one you don’t ever want to lose the recipe for. I’ve taken it to neighbors in need and they all ask for the recipe”

  • “This was a great recipe.My whole family loved it!!”

  • “Wow! I really thought this was fantastic! I started the recipe without baking the pototos first, silly me, so had to halt everything so be sure your potatoes are baked before you start. lol. I also should have saved some of the bacon for topping but threw it all in. But I gatta say it was super good! Thanks for posting! =)”

  • “This was easy to make and very delicious. Definately a keeper!”

  • “This is a keeper. The whole family really enjoyed this soup.Thanks for sharing”

  • “I’m taking off 1 star because in my opinion the flour to bacon grease ratio is way off.Maybe my bacon didn’t produce enough grease, but when I added 2/3 cup of flour it was way too much flour.I had to add at least 4 Tbsp butter to have enough oil to make a roux (and it was still pretty dry).An inexperienced cook may have had a difficult time with this and may not have known what to do.Other than that small problem, this dish was fantastic.I didn’t use the basil (although I do like basil)because I really wanted the flavor of a loaded baked potato and you normally don’t have basil on a loaded baked potato.I also opted to just sprinkle my green onions on top once it was served in bowls and then top that with some more grated cheese and a dollop of sour cream.I had 4 large baked potatoes and didn’t want to waste any so I added all of them (which resulted in twice the amount of potatoes called for in the recipe) so I added an extra can of chicken broth.I didn’t have homemade chicken stock so I used canned chicken broth and used a total of 5 (14 Ounces each) cans.I reduced the black pepper to 1 tsp and added a touch of cayenne pepper for a little zing.DH liked this dish so much wemade a second batch to bring to the hunting camp with him and enough ingredients to make another pot in a week or so.”

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