Tony Roma Baked Potato Soup, Copycat
"These are made with old baked potatoes.the recipe starts out with fresh baked potoatoes but old ones are probably what they used"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.