Hard Rock Cafe Baked Potato Soup

8 Bacon slices - fried and crumbled
1 cup Yellow onions - diced
2/3 cups Flour [75 g]
6 cups Chicken stock - hot [1.67L]
4 cups Potatoes - baked, diced and Peeled [896 g]
2 cups Heavy cream [448 g]
¼ cup Parsley - chopped [7 g]
 1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated [112 g]
¼ cup Green onions - diced [46 g]


Chop bacon; reserve. Cook onions in remaining 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, 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.
Makes 8 Servings.