Tony Roma’s Baked Potato Soup

tony_romas_baked_potato_soup

Recipe: Tony Roma’s Baked Potato Soup

Ingredients

  • 2 medium potatoes (about 2 cups chopped)
  • 3 tablespoons butter
  • 1 cup diced white onion
  • 2 tablespoons flour
  • 4 cups chicken stock
  • 2 cups water
  • 1/4 cup cornstarch
  • 1 1/2 cups instant mashed potatoes
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/8 teaspoon thyme
  • 1 cup half and half

Garnish:

  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled cooked bacon
  • 2 green onions, chopped (green part only)

Instructions

  1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. As potatoes cool prepare soup by melting butter in a large saucepan, and saute; onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil.
  2. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
  3. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

 

Number of servings (yield): 8

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