• Tony Roma's Baked Potato Soup

    From Ben Collver@1:105/500 to All on Mon Mar 30 07:56:22 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tony Roma's Baked Potato Soup
    Categories: Copycat, Soups
    Yield: 8 Servings

    2 md Potatoes (2 c); chopped
    3 tb Butter
    1 c White onion; diced
    2 tb Flour
    4 c Chicken stock
    2 c Water
    1/4 c Corn starch
    1 1/2 c Instant mashed potatoes
    1 ts Salt
    3/4 ts Pepper
    1/2 ts Basil
    1/8 Tp Thyme
    1 c Half & half

    MMMMM--------------------------GARNISH-------------------------------
    1/2 c Cheddar cheese; shredded
    1/4 c Bacon; cooked, crumbled
    2 Green onions;
    - green part only, chopped

    "A house specialty full of baked potatoes and topped with Cheddar
    cheese, bacon, and green onions."

    The thick-and-creamy texture and rich taste of Tony Roma's
    best-selling soup can be easily cloned with basic ingredients. This
    TSR version is thickened with a little flour, some half-and-half and,
    most notably, instant mashed potatoes. Give yourself an hour to bake
    the potatoes and around 30 minutes to prepare the soup. Garnish each
    serving with shredded cheese, crumbled bacon and green onions and you
    will have a home kitchen Tony Roma's recreation that will surely
    impress.

    Preheat oven to 400?F and bake the potatoes or 1 hour or until done.
    When potatoes have cooked remove them from the oven to cool.

    As potatoes cool prepare soup by melting butter in a large saucepan,
    and saut onion until light brown. Add the flour to the onions and
    stir to make a roux.

    Add stock, water, corn starch, mashed potatoes, and spices to the pot
    and bring to a boil. Reduce heat and simmer for 5 minutes.

    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" in size.

    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.

    Spoon about 1-1/2 cups of soup into a bowl and top with about 1 tb
    shredded cheddar cheese, 1/2 tb crumbled bacon, and 1 ts or so of
    chopped green onion. Repeat for remaining servings.

    Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
    Tony#040Roma#047s#253#040Baked#040Potato#040Soup.txt>

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