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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the diced potatoes to the soup, stirring gently until well combined. Take care not to break up the potatoes too much.

Step 6

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.

Step 7

Remove the pot from heat and stir in the sour cream until the soup is smooth and creamy.

Step 8

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

Serving size	3716.6 grams (3716.6g)

Amount per serving	% Daily Value*
Calories	5632

Total Fat 371.60g	476%
Saturated Fat 198.40g	992%
Polyunsaturated Fat 1.90g
Cholesterol 1089mg	363%
Sodium 12377mg	538%
Total Carbohydrate 343.50g	125%
Dietary Fiber 23.10g	83%
Total Sugars 56.20g
Protein 229.80g	460%

Vitamin D 272IU	1359%
Calcium 2850mg	219%
Iron 24mg	132%
Potassium 10146mg	216%

*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.

Source of Calories

Fat: 59.3%

Protein: 16.3%

Carbs: 24.4%