6 to 8 slices bacon, fried crisp, reserve drippings
1 c. diced yellow
onions
2/3 c. flour
6 c. hot chicken
stock
4 c. diced,
peeled baked potatoes
2c. heavy cream
1/4 c. chopped
parsley
1 & 1/2 tsp.
granulated garlic
1 & 1/2 tsp. dried
basil
1 & 1/2 tsp. salt
1 & 1/2 tsp. red
pepper sauce
1 & 1/2 tsp. coarse
black pepper
1 c. Cheddar
cheese
1/4 c. diced
green onions, white part only
Chop bacon; reserve. Cook yellow onions in remaining drippings over medium-high
heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps;
cook for 3 to 5 minutes, until mixture just begins to turn golden.
Add chicken stock
gradually, whisking to prevent lumps, until liquid thickens.
Reduce heat to a simmer and add potatoes, cream, chopped bacon, parsley, garlic,
salt, pepper sauce and black pepper. Simmer for 10 minutes; do not boil.
Add Cheddar cheese and green onions; heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon,
grated cheese and chopped parsley. Makes about 8
servings.
Anyone who knows me knows that I always check out Hard Rock Cafe's
in whatever city I visit. In Salt Lake City, Utah (Before it closed)
I had asked the chef for this recipe - here it is - Charles Broussard