Hard Rock Cafe Potato Soup - image needed

6 slices of bacon, fried crisp with drippings reserved

1 c. diced yellow onions

⅔ c. flour

6 c. hot chicken stock

4 c. diced, peeled baked potatoes

2 c. heavy cream

½ c. chopped parsley (maybe less)

1 ½ t. garlic powder

1 ½ t. dried basil

1 ½ t. salt

1 t. hot pepper sauce, optional

1 ½ t. coarse black pepper

1 c. grated cheddar cheese

½ c. diced green onions

Crumble bacon and set aside.  Cook onions in bacon drippings until transparent (3 minutes.).  Add flour, stirring to prevent lumps, cook 3-5 minutes until mixture turns golden.  Add chicken stock gradually whisking to prevent lumps, until liquid thickens.  Reduce heat to simmer and add bacon and all other ingredients except cheese and green onions.  Simmer 10 minutes; do not allow this to boil.  Add grated cheese and green onions.  Heat until cheese melts smoothly.  May garnish with bacon, green onions, and/or chopped parsley.  6-8 servings.