Hard Rock Cafe Baked Potato Soup

• 6 to 8 slices bacon, fried crisp
• 1 c. diced yellow onions
• 2/3 c. flour
• 6 c. hot chicken stock
• 4 c. diced, peeled baked potatoes
• 2 c. heavy cream
• 1/4 c. chopped parsley
• 1 1/2 tsp. minced garlic
• 1 1/2 tsp. basil
• 1 1/2 tsp. salt
• 1 1/2 tsp. Tabasco sauce
• 1 1/2 tsp. coarse black pepper
• 1 c. grated Cheddar cheese
• 1/4 c. diced green onions (white part only)

1. Chop bacon and reserve.
2. Cook onions in drippings over medium-high heat about 3 minutes.
3. Add flour, stirring to prevent lumps, 3 to 5 minutes, until mixture just starts to turn golden. Add chicken stock, gradually, stirring until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, Tabasco sauce and black pepper. Simmer for 10 minutes.
4. Do not allow to boil.
5. Add grated cheese and green onions. Heat until cheese melts smoothly. Makes 2 quarts, about 8 servings.

bacon, yellow onions, flour, chicken, potatoes, heavy cream, parsley, garlic, basil, salt, tabasco sauce, coarse black pepper, cheddar cheese, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=902734 (may not work)