Tony Roma's Baked Potato Soup

This thick and creamy texture and rich taste of Tony Roma's soup can be easily cloned with basic ingredients. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup.

Tony Roma's Baked Potato Soup
Tony Roma's Baked Potato Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    medium potatoes (about 2 cups chopped)

  • 3

    tbsp butter

  • 1

    cup diced white onion

  • 2

    tbsp flour

  • 4

    cups chicken stock

  • 2

    cups water

  • 1/4

    cup cornstarch

  • 1 1/2

    cups instant mashed potatoes

  • 1

    tsp salt

  • 3/4

    tsp pepper

  • 1/2

    tsp basil

  • 1/8

    tsp 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)

Directions

Preheat oven to 400 degrees and bake the potatoes for 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. 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. 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.

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