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!).
Copycat Tony Roma's Baked Potato Soup
- 2 medium potatoes about 2 c. chopped
- 3 tbsp. butter
- 1 c. diced white onion
- 3 tbsp. flour
- 4 c. chicken stock
- 2 c. water
- 1 c. half-and-half
- 1/4 c. cornstarch
- 1 1/2 c. instant mashed potatoes
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. basil
- 1/2 tsp. thyme
- 1/2 c. shredded cheddar cheese
- 1/4 c. crumbled bacon
- 1 chopped green onion optional
Preheat oven to 400 and bake the potatoes for an hour or until done.
When the potatoes have cooked remove them from the oven to cool. As the potatoes cool, prepare soup by melting butter in a saucepan, and saute onion until light brown. Add flour to the onions to make a roux (similar to a thick paste).
Transfer to a large pot. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for five minutes.
Cut potatoes in half lengthwise and scoop out the contents with a large spoon (or just peel the potatoes). Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2 in. in size. The smaller the better. Add chopped baked potato and half-and-half to the pot. Bring soup back to a boil. Reduce heat and simmer the soup for another 15 minutes or until it has thickened.
Spoon about 1 1/2 c. soup into a bowl and top with about a tbsp. of shredded cheddar cheese, a half tsp. of crumbled bacon and a tsp. or so of chopped green onion (if desired). Repeat for remaining servings.
[My 2 Cents]
Bake the potatoes in a day in advance and refrigerate until needed in the recipe. This not only could save time, but also makes it easier to peel the potatoes cold and firm when they have been chilled. This cuts the prep time nearly in half when it comes to preparing the soup the day of. For a change, serve soup in a bread bowl. It makes for a fun, quick way to enjoy soup and bread at the same time.
Adapted from Top Secret Recipes