Feb. 15, 2009 - Chain Restaurant Recipes

 CHAIN RESTAURANT FAVORITES YOU CAN MAKE AT HOME

It's always fun to try to recreate recipes at home from your favorite restaurants.  In the last couple of years I've been trying many such recipes.  It all started when I went to Brunch at the House of Blues in San Diego.  The corn muffins!! Oh my, they were delicious!  I searched the internet for the recipe and found many different versions.  Through trial and error I came up with my favorite and the one that tasted most like the original.  Other recipes followed and then I started teaching these recipes in classes.  You may have taken one or all of these classes.  I have the newest one coming up really soon at The Kitchen Witch in Encinitas, Wednesday, February 25 at either 11 am or 6 pm.  Give them a call at 760-942-3228  or check it out online at www.kitchenwitchonline.com and register soon, it's already filling up.

Here's one of my favorite chain restaurant recipes for this time of year when you want somthing to warm you up and help you feel good all over!!  Notice that the recipe is made with "baked" potatoes, so bake a couple extra over the weekend and prepare this soup during the week.

HARD ROCK CAFÉ’S BAKED POTATO SOUP

       WITH BACON                    Serves 6 to 8.

6 to 8 slices bacon

1 cup diced onions

2/3 cup flour

6 cups hot chicken stock or broth

4 cups baked potatoes, peeled and chopped

2 cups heavy whipping cream

¼ cup chopped Italian parsley

1 ½ tsp. granulated garlic

1 ½ tsp. dried basil

1 ½ tsp. salt

1 ½ tsp. Tabasco or other hot sauce

1 ½ tsp. freshly ground black pepper

1 cup grated Cheddar cheese

1/4 cup diced green onions

Additional chopped bacon, grated cheese and parsley

        for garnish

1. Cut bacon across into thin strips.  Cook bacon in a large pot over medium high heat until crisp.  Remove bacon to paper towels to drain.  Add onion to dripping and cook until tender, about 4 minutes.  Add flour, stirring and cooking for 3 to 5 minutes or until it just begins to turn golden.

2. Stir in the hot chicken stock or broth, whisking to prevent lumps, and cook until liquid thickens.  Reduce heat to simmer and add potatoes, cream, cooked bacon, parsley, garlic, basil, salt, hot pepper sauce and pepper.  Simmer slowly for 10 minutes but don’t boil rapidly.  Add grated Cheddar cheese and green onions.  Heat until cheese melts.  Serve topped with more bacon, cheese, and parsley.