Tony Roma's® Baked Potato Soup
2 Medium potatoes (about 2 cups chopped)
3 Tablespoons butter
1 Cup diced white onion
3 Tablespoons flour
5 Cups chicken stock
2 Cups water
1/4 Cup cornstarch
1-1/2 Cups instant mashed potatoes
1 Teaspoon salt
3/4 Teaspoon pepper
1/4 Teaspoon basil
1/4 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)
Preheat oven to 400 degrees.
Bake potatoes for 1 hour or until done. Cool potatoes when done baking.
Melt butter in a large saucepan, and sauté onion until translucent. Add the flour to the onions and stir to make a roux.
Mix cornstarch to water, stirring to dissolve.
Add stock, cornstarch mixture, mashed potatoes, and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Add stock, cornstarch mixture, mashed potatoes, and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Chop baked potato into about 1/2-inch cubes.
Add chopped baked potato and half-and-half to saucepan. Heat soup just before boiling then then reduce heat and simmer the soup 10-15 minutes or until it is thick.
Top bowls of soup with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon chopped green onion.
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