Tony Roma's Baked Potato Soup Recipe #16810
A very good copycat recipe. You can sub vegetable stock for the chicken, and imitation bacon bits for the real ones for a vegetarian dish. Prep time includes baking the spuds.
by DiB's
1½ hours | 1 hour prep
SERVES 6 -8
- 2 medium baked potatoes
- 3 teaspoons butter
- 1 cup diced white onion
- 2 teaspoons 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
- Melt butter in a large saucepan and sauté 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.
- Discard skins.
- Chop potato flesh into 1/2 inch chunks.
- Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes.
- Ladle into bowls, and serve with 1 tbsp cheese, 1/2 tbsp bacon bits and 1 tsp onion sprinkled on top.
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5 stars