Tony Roma Baked Potato Soup, Copycat

Prep Time
Cook Time
2h 15m
Ready In

Recipe: #33563

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"

Original recipe yields 8 servings


  • 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

Step 1

Preheat oven to 400 degrees.bake the potatoes for 1 hour or until done. Cool the potatoes

Step 2

As potatoes cool, prepare soup by melting butter in a large saucepan, and saute the onion until light brown.

Step 3

Add the flour to the onions and stir to make a roux.

Step 4

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil.

Step 5

Reduce heat, and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin.

Step 6

Chop baked potato with a large knife to make 1/2-inch chunks

Step 7

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.

Step 8

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.