Hard Rock Cafe Baked Potato Soup

Heat a large saucepan or Dutch oven over medium-high heat. Add the bacon slices and cook, turning as needed, until crisp.

Remove the bacon to paper toweling to drain.

Meanwhile, add the onions to the drippings in the pan. Cook, stirring frequently, over medium-high heat until the onions are soft.

Stir the flour into the onions and cook, stirring constantly, for 3-5 minutes or until the mixture just begins to brown.

While stirring, slowly add the chicken stock. Cook, stirring constantly, until the liquid thickens.

Reduce the heat to a low simmer. Add the potatoes, cream, parsley, garlic, basil, salt, hot sauce, and black pepper. Coarsely chop the bacon and add to the soup.

Heat the soup on a low simmer for 10 minutes, stirring occasionally. Stir in the cheese and green onions.

Cook, stirring until the cheese melts. Ladle into individual serving bowls and garnish with additional chopped bacon, grated cheese, and parsley, if desired.