Tony Roma's Baked Potato Soup

By NicoleP

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

Ingredients

• Garnish:
• 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 cup instant mashed potatoes
• 1 tsp salt
• 3/4 tsp pepper
• 1/2 tsp basil
• 1/8 tsp thyme
• 1 cup half and half
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled cooked bacon
• 2 green onions, chopped

Details

Servings 6

Preparation

Step 1

Preheat oven to 400° 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" in size.

Add chopped baked potato and half and half to the saucepan, bring soup 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 tbsp of shredded cheddar cheese, a half tbsp of crumbled bacon and a tsp or so of chopped green onion. Repeat for remaining servings.