Tony Roma Baked Potato Soup, Copycat
Created by dienia b on October 21, 2019
- Servings: 8
- Prep Time: 15m
- Cook Time: 2h
- Recipe #33563
Ingredients
- 2 pounds potatoes (about 2 cups chopped)
- 3 tablespoons butter
- 1 cup white onion, diced
- 2 tablespoons flour
- 4 cups chicken stock
- 2 cups water
- 1/4 cup cornstarch
- 1 1/2 cups dry instant mashed potatoes
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 teaspoon basil
- 1/8 teaspoon dried thyme
- 1 cup light cream
- FOR GARNISH
- 1/2 cup shredded cheddar cheese
- 1/4 pound bacon (cooked)
- 2 green onions, chopped ,(green part only)
How to Make
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Step 1: Preheat oven to 400 degrees.bake the potatoes for 1 hour or until done. Cool the potatoes
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Step 2: As potatoes cool, prepare soup by melting butter in a large saucepan, and saute the onion until light brown.
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Step 3: Add the flour to the onions and stir to make a roux.
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Step 4: Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil.
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Step 5: Reduce heat, and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin.
How to Make
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Step 6: Chop baked potato with a large knife to make 1/2-inch chunks
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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.
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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.