RecipePerDay.com

Baked Potato Soup | Tony Roma’s Style

RecipePerDay.com
1:30
Prep: 1 hr | Cook: 30 mins | Servings: 6-8

Ingredients

  • 2  medium potatoes
  • 3 tablespoons butter
  • 1 cup diced white onion
  • 2 tablespoons flour
  • 4 cups chicken stock (about 2 ounces)
  • 2 cups water (about 3/4 ounce)
  • 1/4 cups cornstarch
  • 1 1/2 cups instant mashed potatoes
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/ teaspoon thyme
  • 1 cup half and half
  • Garnish

  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled cooked bacon
  • 2 green onions, chopped (green part only)

Directions

  1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
  2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. 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. Reduce heat and simmer for 5 minutes.
  4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
  5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
  6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.
  7. Repeat for remaining servings.

Leave a Review

Your email address will not be published. Required fields are marked *

*

1 2 3 4 5

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>