Hard Rock Cafe Baked Potato Soup
Cozy up with a bowl of indulgent comfort food with this Hard Rock Cafe Baked Potato Soup, a velvety, flavor-packed dish inspired by the iconic restaurant's menu. Made with tender russet potatoes baked to perfection, this creamy soup gets its rich texture from a buttery flour roux, a blend of whole milk and heavy cream, and a generous amount of melted cheddar cheese. Finished with tangy sour cream and seasoned to perfection, every spoonful is a delightful balance of creamy and savory. The toppings take it to the next level—crumbled crispy bacon, fresh green onions, and an extra sprinkle of cheddar cheese create a satisfying burst of flavor and texture. Easy to prepare in under an hour, this hearty soup is perfect for weeknight dinners or a cozy gathering, served with crusty bread for an irresistible meal.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Sour cream
- 1 cup Cooked bacon, crumbled
- 3 stalks Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash the russet potatoes, pierce each with a fork a few times, and bake them for about 45-50 minutes or until tender. Let the potatoes cool slightly before peeling and dicing them into 1/2-inch cubes, then set aside.
In a large pot, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, whisking constantly, until the mixture is golden and smooth. This forms your roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Increase the heat to medium-high and bring the mixture to a gentle simmer, allowing it to thicken slightly.
Lower the heat to medium and stir in the milk and heavy cream. Continue cooking, stirring occasionally, until the soup begins to thicken, about 5-7 minutes.
Add the diced potatoes to the soup, stirring gently until well combined. Take care not to break up the potatoes too much.
Stir in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for garnish. Continue stirring until the cheese is fully melted and incorporated. Season the soup with salt and black pepper to taste.
Remove the pot from heat and stir in the sour cream until the soup is smooth and creamy.
Ladle the soup into bowls and garnish with the reserved shredded cheddar cheese, crumbled bacon, and sliced green onions. Serve warm with a side of crusty bread, if desired.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1649 mg | 72% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.9 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 457 mg | 35% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
