Title: Baked potato soup (hard rock cafe)
 Categories: Soups/stews
      Yield: 1 Servings
 
      6    To 8 slices bacon
      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 ts Granulated garlic
  1 1/2 ts Dried basil
  1 1/2 ts Salt
  1 1/2 ts Red pepper sauce
  1 1/2 ts Coarse black pepper
      1 c  Grated Cheddar cheese
    1/4 c  Diced green onions -- white
           Part only
           Additional chopped bacon --
           Grated cheese and
           Chopped parsley for
           Garnish
 
  Fry bacon until crisp.  Chop bacon and reserve drippings. Cook onions
  in remaining drippings over medium-high heat until transparent, about
  3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes
  until mix just begins to run 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, pepper sauce and black pepper.  Simmer 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.