Tony Roma’s happens to be one of my favorite restaurants. For two reasons: 1) the baked potato soup and 2) the skillet brownie. So many times my two best friends Natalie and Stef and I would go to Tony’s (what we liked to call it) for these two reasons alone. I can’t tell you how many times we went. I even remember one of our favorite waiters names. Topher. He was great! Anyway, one night I decided to go on a whim only to find out it would be my last time eating there because they were closing. This was devastating news. I am telling you, devastating. Thankfully, a good friend had given this recipe to me. I’m so glad I am able to duplicate the exact soup I once loved at my favorite restaurant. Believe me, once you try this you will never do canned or Bear Creek again (no offense!).
This recipe was created by Todd Wilbur and can be found here:
Why are there no instructions on how to make the soup.
Where do I find the ingredients and instructions
I have been making this soup for the last 20 years. My family loves it. I do leave out the cornstarch, though.
I made this soup every day for weeks (at Tony Roma’s) and I never added instant mashed potatoes to the soup, or old mashed potatoes either (in response to a comment above).
Yes, the potatoes were the refrigerated baked potatoes left from the previous evening. Cut into quarters and scooped carefully to leave about 3/16″ of the ‘meat’ in the skin. The skins were then used to make Tony’s potato skins.
I dont have instant mashed potatoes. Can I use leftover mashed potatoes instead?
How many packages of instant mashed potatoes do I need to get 1-1/2 cups?
Fantastic recipe. Who knew instant mashed potatoes could taste so good.I have a giant box to use up from a bread recipe. Comfort food all the way. Thank you for the recipe.
I made this soup tonite with one Ingredient change!I didn’t have the green onion but had chives.This soup was a success!I
So happy to hear it! Thanks for taking time to rate & comment on the recipe!
I am going to make this tomorrow for a ladies luncheon and am wondering if it can be made in the crockpot?
I’ve never made instant mashed potatoes before.. Do I cook them first or do I just throw the package of powdered potatoes right in the soup?
Just throw them in. Works like a charm tasty too and I am not a box type of person. I had them around because of a bread recipe I use.
Yvonne I am going to make this soup tomorrow and was just curious how much it makes?
Hey Laura, you are going to LOVE this soup. It’s so delicious!!! I was thinking myself of making it soon :) I would say the recipe will feed between 4-6 people. Hopefully that works!
This sounds wonderful! I want to make it for a soup tasting event and would like to know if this can be done in the crockpot?
I have never tried it in the crock pot from start to finish – because of the different steps I would say make it on the stove top then transfer to a crock pot to keep it warm. Hope that helps!