Capture the rock-and-roll spirit of Hard Rock Cafe’s legendary loaded potato soup in your own kitchen with this spot-on copycat recipe. This isn’t just any potato soup; it’s the creamy, bacon-studded masterpiece that has warmed hearts and satisfied appetites at Hard Rock locations worldwide. Rich with tender potatoes, smoky bacon, melted cheddar cheese, and fresh herbs, this restaurant-quality soup delivers the ultimate comfort food experience that transforms any ordinary meal into something special.
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Table of Contents
What Makes This Soup Special
The secret to Hard Rock’s potato soup lies in the careful layering of flavors and textures. Starting with a proper bacon fat roux, building a rich base with chicken broth, and finishing with premium ingredients like heavy cream and sharp cheddar cheese, this recipe creates depth and complexity that sets it apart from ordinary potato soups. Adding fresh herbs and a touch of Tabasco provides subtle complexity that keeps each bowl interesting.
Ingredients
For the Soup Base:
- Bacon slices – Provides smoky foundation and essential fat for building flavor base
- Yellow onion, diced – Creates aromatic foundation that enhances all other flavors
- All-purpose flour – Forms the roux that thickens the soup to perfect consistency
- Chicken broth – Rich liquid base that adds savory depth and body to the soup
- Baked potatoes, diced and peeled – Tender chunks that provide substance and classic comfort
For the Creamy Richness:
- Heavy cream – Creates the luxurious, velvety texture that defines this soup
- Fresh parsley, chopped – Adds bright color and fresh herb flavor
- Granulated garlic – Provides aromatic depth without overwhelming the delicate balance
- Dried basil – Contributes subtle herb complexity that complements the rich base
- Tabasco sauce – Adds gentle heat and tangy depth that brightens the overall flavor
- Black pepper – Essential seasoning that enhances all other flavors
For the Finishing Touches:
- Shredded cheddar cheese – Sharp cheese that melts beautifully and adds tangy richness
- Green onions, diced – Fresh garnish that provides color contrast and mild onion flavor
Make-Ahead Excellence
This soup is perfect for advanced preparation. Make the entire recipe up to the point of adding cheese and green onions, then cool and refrigerate. When ready to serve, reheat very slowly and gently over low heat, stirring frequently. Once heated through, add the cheese and green onions for the fresh finishing touch.
Storage & Reheating Instructions
- Refrigerator Storage: Store cooled soup in airtight containers for up to 4 days. The flavors actually improve overnight as they meld together.
- Reheating Method: Reheat very slowly over low heat, stirring frequently to prevent scorching. Add a splash of broth or cream if the soup has thickened too much. Never microwave, as this can cause separation.
- Freezing Considerations: While the original recipe creator hasn’t tested freezing, cream-based soups can sometimes separate when frozen. If you choose to freeze, do so before adding the cheese and cream, then finish the soup after thawing and reheating.
Love Potato Soup? Try these favorite Potato Soup recipes
Grandma’s Potato Soup
Bennigan’s Ultimate Baked Potato Soup
Hard Rock Cafe Potato Soup – Easy Copycat Recipe
Ingredients
- 8 Slices Bacon fried crisp
- 1 cup diced yellow onion
- 2/3 cup Flour
- 6 cup chicken broth
- 4 cup diced peeled baked potato
- 2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 1/2 tablespoon granulated garlic
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon Tobasco
- 1 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup Diced green onion
Instructions
Build the Flavor Foundation
- Cook the bacon slices in a large skillet over medium heat until perfectly crispy, rendering all the fat. This creates both the garnish and the essential cooking fat.
- Remove the crispy bacon and chop into bite-sized pieces. Set aside, reserving the rendered bacon fat in the pan.
- Add the diced yellow onion to the bacon drippings and cook over medium-high heat, stirring frequently until the onions become translucent and fragrant, about 5-6 minutes.
Create the Perfect Roux
- Sprinkle the flour over the cooked onions and stir constantly to prevent lumps from forming.
- Continue cooking the flour mixture for 3-5 minutes, stirring continuously, until the mixture just begins to turn a light golden color. This cooking removes the raw flour taste and creates depth.
Build the Soup Base
- Gradually add the chicken broth to the roux mixture, whisking constantly to prevent lumps. Adding warm broth makes this process easier and smoother.
- Continue whisking vigorously until the mixture thickens to a smooth, creamy consistency.
- Reduce heat to a gentle simmer and add the diced baked potatoes, heavy cream, chopped bacon, fresh parsley, granulated garlic, dried basil, Tabasco sauce, and black pepper.
Perfect the Final Product
- Simmer the soup gently for 10 minutes, stirring occasionally. It's crucial not to let the soup boil, as this can cause the cream to curdle and the texture to break.
- Remove from heat and stir in the shredded cheddar cheese and diced green onions, stirring gently until the cheese melts completely and incorporates smoothly.
- Taste and adjust seasonings as needed before serving hot.
I’ve made this in a roaster pan for many, many events for a crowd for several years, multiplying the recipe x 4.. The first time I made it, it was such a hit, I was asked to make it again… And again, and again, and AGAIN! Peeling and dicing the baked potatoes is the most time consuming part, but WELL worth it! You won’t be disappointed. Unless you’re asked to make it again, and again, and AGAIN! HA! I have also adjusted the recipe to suit me, such as using chopped garlic in a jar, and a tad more got sauce (and I use Frank’s instead of Tabasco). A roaster pan will feed 40 to 50 people at about $1 per person if you buy bacon ends and pieces instead of sliced bacon.
Oh wow, I love it when I can feed a ton of people for a little bit of money.
Using a roaster pan will hold this recipe x4? Cooking for 50 people. Advice? Also serving chili. Thinking a toppings bar for both
Have made this many times too! Delicious! I don’t cook my potatoes ahead just wash and cube up and cook in broth a few minutes….added a little extra broth for cooking potatoes. I also whisk flour in cream before adding to rest of mixture. It always went lumpy adding to the small amount of liquid for sauting onions.
We love this soup! I’ve made it many many times. I like to use fresh garlic and cook it with the onions. I also purée this soup in the blender after adding the broth. I also use dried spices and it’s great!!!