BAKED POTATO SOUP 4 cup diced, peeled baked potatoes 2 cup heavy cream 1/4 cup chopped parsley 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons dried basil 1 1/2 teaspoons salt 1 1/2 teaspoons red pepper sauce 1 1/2 teaspoons coarse black pepper 1 cup grated cheddar cheese 1/4 cup diced green onions, white part only Additional chopped bacon, grated cheese and chopped parsley for garnish. Chop cooked bacon. Reserve. Cook onions in remaining drippings over medium-high heat until transparent, about three 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 clumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, red pepper sauce and black pepper. Simmer for ten 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. Source: Hard Rock Cafe From Andrea