Hard Rock Cafe Potato Soup with Bacon and Cheddar
A rich and creamy copycat version of Hard Rock Cafe's famous potato soup, loaded with crispy bacon, tender baked potatoes, and melted cheddar cheese. This restaurant-style comfort food features a silky roux-thickened base with heavy cream and aromatic seasonings like garlic, basil, and Tabasco for a subtle kick. Perfect for cold weather dining or when you're craving indulgent pub-style fare. The key to success is gentle simmering to prevent curdling and adding the cheese at the very end.
Ingredients
- 8 slices bacon, fried crisp
- 1 cup yellow onion, diced
- ⅝ cup flour
- 6 cup chicken broth
- 4 cup baked potato, diced and peeled
- 2 cup heavy cream
- ¼ cup fresh parsley, chopped
- 1 ½ tablespoon granulated garlic
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon Tabasco
- 1 ½ teaspoon black pepper
- 1 cup cheddar cheese, shredded
- ¼ cup green onion, diced
Instructions
- 1
Chop bacon and set aside
- 2
Cook onions in bacon drippings over medium high heat until transparent
- 3
Add flour, stirring to prevent lumps
- 4
Cook for 3-5 minutes until mixture just begins to turn golden
- 5
Add broth gradually, stirring constantly with whisk until thickened
- 6
Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tabasco, and black pepper
- 7
Simmer 10 minutes without boiling
- 8
Add cheese and green onion
- 9
Stir until cheese melts
Tips
Use warm broth when adding to the roux to prevent lumps and ensure smooth incorporation.
Never let the soup boil once cream is added, as this will cause curdling and ruin the texture.
Pre-bake the potatoes for better flavor and texture compared to boiling raw potatoes in the soup.
Good to Know
Refrigerate up to 3 days. Reheat very gently without boiling to prevent curdling.
Can be made up to the point of adding cheese and green onion. Reheat slowly before finishing.
Serve immediately while hot. Garnish with additional bacon bits, cheese, or green onions if desired.
Common Mistakes
Don't let soup boil after adding cream to avoid curdling
Add flour gradually and whisk constantly to prevent lumps in the roux
Use warm broth to prevent shocking the roux and creating lumps
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this potato soup?
Cream-based soups generally don't freeze well as they tend to separate when thawed. It's best to enjoy fresh or refrigerate for up to 3 days.
What if my soup is too thick?
Gradually add warm broth or cream while stirring until you reach desired consistency. Heat gently to incorporate fully.
Can I make this vegetarian?
Yes, substitute vegetable broth for chicken broth and omit the bacon. Add extra seasoning or smoked paprika for depth of flavor.