Menu Enter a recipe name, ingredient, keyword...

Tony Roma's Restaurants Baked Potato Soup


Google Ads
Rate this recipe 4.5/5 (2 Votes)


  • Garnish:
  • 2 medium potatoes; about 2 cups, chopped
  • 3 tablespoons butter
  • 1 cup onion; diced
  • 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
  • 1/2 cup cheddar cheese; shredded
  • 1/4 cup cooked bacon; crumbled
  • 2 green onions; chopped, green part only



Step 1

Preheat the 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 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 the soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until 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.

You'll also love

Review this recipe

Rachael Ray's Reuben-Stuffed Mini Potatoes One Pan BBQ Chicken or Ribs with Potatoes and Carrots