Tony Roma Baked Potato Soup, Copycat
October 21, 2019
"These are made with old baked potatoes.the recipe starts out with fresh baked potoatoes but old ones are probably what they used"
- Serving Size: 1 (405.7 g)
- Calories 364.8
- Total Fat - 19 g
- Saturated Fat - 9.6 g
- Cholesterol - 54.4 mg
- Sodium - 833.4 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 4.1 g
- Sugars - 4.5 g
- Protein - 14 g
- Calcium - 122.2 mg
- Iron - 1.4 mg
- Vitamin C - 15 mg
- Thiamin - 0.2 mg
Preheat oven to 400 degrees.bake the potatoes for 1 hour or until done. Cool the potatoes
As potatoes cool, prepare soup by melting butter in a large saucepan, and saute the 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 1/2-inch chunks
Add chopped baked potatoes and half-and-half to the saucepan and bring soup back to a boil. Once boiled, 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 crumbled bacon and a teaspoon chopped green onion. Repeat for remaining servings.
Tips & Variations
No special items needed.