"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tony Roma's Baked Potato Soup Recipe

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This recipe for Tony Roma's Baked Potato Soup, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ranae DeJong
Added: Saturday, March 14, 2009


2 med. potatoes
3 T. butter
1 1/2 c. instant potatoes
1 c. diced white onion
1 tsp. salt
2 T. flour
1/4 tsp. pepper
4 c. chicken stock
1/2 tsp. basil
2 c. water
1/8 tsp. thyme
1/4 c. cornstarch
1 c. half & half
cheddar cheese
green onion

Bake potatoes in oven until done - cool. You need about 2 c. chopped potatoes, which usually requires 2 med. potatoes. Melt butter in large pan, saute onion until light brown. Add flour to make a roux. Add stock, water, cornstarch, mashed potatoes and spices and bring to a boil. Reduce heat and simmer 5 minutes.
Chop baked potatoes to make 1/2" size chunks. Add to pot and return to a boil. Then reduce heat and simmer the soup for another 15 minutes or until thick. Top each bowl of soup with shredded cheddar, crumbled cooked bacon and chopped green onion.

Personal Notes:
Personal Notes:
This soup is Denver's favorite! It keeps for days and is a easy warm-up.




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