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Tony Roma's Baked Potato Soup Recipe


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     Tony Roma's Baked Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8
Preptime   1 hr.

2 medium potatoes (about 2 cups chopped)
3 Tbsp. butter
1 c. diced white onion
2 Tbsp. flour
4 c. chicken stock
2 c. water
1/4 c. cornstarch
1 1/2 c. instant mashed potatoes
1 tsp. salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 c. half and half
1/2 cup shredded cheddar cheese
1/4 c. crumbled cooked bacon
2 green onions, chopped (green part only)

Preheat oven to 400 degrees and bake the potatoes 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 saute onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spice 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 knight to make chunks that are about 1/2-inch in size.
Add chopped backed 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 a tablespoon of shredded cheddar cheese, a half tablespoon of crumble bacon and a taspoon or so of chopped green onion. Repeat for remaining servings.

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