Tony Roma's Restaurants Baked Potato Soup

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Garnish:

  • 1/2

    cup cheddar cheese; shredded

  • 1/4

    cup cooked bacon; crumbled

  • 2

    green onions; chopped, green part only

Directions

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.

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