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version of
Tony Roma's
Baked Potato Soup
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Description: "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.
2 medium potatoes (about 2 cups
chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons 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
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
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 sautΘ 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. Repeat for remaining servings.
(http://www.topsecretrecipes.com)
Serves 6 to 8.
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