Hard Rock Cafe Baked Potato Soup

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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
1hr 30mins
Ingredients:
14
Serves:
8
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ingredients

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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.

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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.
     
  4. 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!
     
  5. 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.
     
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Tweaks

  1. 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.
     
  2. 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!
     
  3. 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.
     
  4. 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.
     

RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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