Tony Roma's Baked Potato Soup |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From 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. Ingredients:
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 |
1/2 cup shredded cheddar cheese |
1/4 cup crumbled cooked bacon |
2 green onions, chopped |
Directions:
1. Melt butter in a large saucepan and sauté onion until light brown.
2. Add the flour to the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.
4. Reduce heat and simmer for 5 minutes.
5. Cut potatoes in half lengthwise and scoop out.
6. Discard skins.
7. Chop potato flesh into 1/2 inch chunks.
8. Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes.
9. 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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